Leeds start-up Baregrills.co.uk put the Aussies to shame today by busting out their BBQs in a bid to share some festive spirit with Leeds' homeless community.

With jack frost nipping at their toes, baregrills.co.uk founder, Tom Stevenson, chucked out the chestnuts and opted instead to roast turkeys over his open fire, dolling out countless Christmas butties to lunchtime regulars at St Georges Crypt soup kitchen in Leeds city centre.

Having enjoyed two BBQ'd turkeys last year as part of his festive feast, Tom's now on a mission to make the humble BBQ into an integral part of Christmas. His business, baregrills.co.uk, is one of seven finalists in Alibaba.com's Global Startup Challenge, an international trading competition in which a public vote will decide which finalist receives a £10,000 business grant.

"If anyone deserves a free turkey butty it's these guys," comments Tom. "They face a hard winter, and this is something small we can do to help raise their spirits. BBQ'd turkey is absolutely delicious - anyone and everyone should give it a try!

"Sourcing a variety of BBQ accessories via Alibaba.com, the world's largest online marketplace for small businesses, Tom is creating a website intent on broadening our BBQ horizons, offering hints, tips and exciting accessories for novices and experts alike.

"Alibaba.com has given our business a helping hand, so we figured we'd pass along the good will. This way, everyone wins - apart from the turkeys of course," grins Tom.

The competition runs from October to January with the public able to vote online for their favourite business at any point of the competition. To vote for Tom visit www.globalstartupchallenge.com/tom.php

Issued by Ptarmigan Bell Pottinger, 23rd December 2009

1. The best turkey you will ever taste
2. Frees up the oven for all the lovely veggies
3. One less thing for your lady to worry about
4. Extra brownie points will ensure you can enjoy a little more vino than usual
5. Keeps you out of the way and chore free
6. Enjoy a few sneaky beers whilst cooking
7. Be a REAL man, cook it and carve it!

It's easy, here's what you'll need:

Essentials
Kettle Type BBQ like the Weber One Touch.
Chimney Starter
Wood Chips
Flava Injecta
Marinade
Charcoal or Heat Beads
King of the Grill Apron and Toolset
12-14 Pound Turkey
Bare Grills Special Marinade Sauce

Step 1 - Prepare the bird
Ensure turkey is fully thawed out if frozen. Prepare the turkey in the usual way, remove all the giblets, keep butchers string or metal clamp/ truss in place and rinse thoroughly. Dab dry with paper towel. Cut out the fatty bits around the body cavity and discard. Have a beer.

Step 2 - Get the juices flowing
To stop the turkey from drying out, we recommend injecting it with a marinade sauce, using our Flava Injecta. It is best to inject a full syringe of marinade into each drumstick, each thigh and into each breast. See below for marinade recipe. Time for a beer.

Step 3 - Butter up
Using the BBQ brush found in the King of the Grill Apron and Toolkit set (or any inferior culinary brush), brush the skin all over with melted butter and then season well with salt and pepper. The butter will make it brown beautifully when cooked. Quench your thirst.

Step 4 - Smokers Chips
Soak your choice of Bare Grills wood chips in water or beer for up to 2 hours before cooking. At this point you'll have a thirst on, you know what to do.

Step 5 -Set up your BBQ
Prepare the BBQ for indirect cooking. First of all you need to light your coals in a chimney starter (click here to buy yours, this is one of the most essential pieces of kit for anyone wanting to cook quality food on the barbie). Simply fill with BBQ briquettes and place on an outdoor heat resistant surface (like a concrete flag). Place a fire lighter or one of our special lighting matches with some screwed up paper under the chimney and light. In about 15-25 mins the coals will be ready to put on the BBQ, ensure they are glowing an even orangey/ red colour. Add to the BBQ, then with a long handled rake, split the coals across the BBQ leaving a space in the middle. What we are trying to do is ensure that when the turkey is on the BBQ it is not sitting directly above any coals as this would cause it to burn underneath. Some BBQ's like the Weber come with coal dividers which we suggest you use if you have them. Try to make enough room between the coals for a drip tray to sit so that it can catch the juices that come off the bird as it cooks. Add a small handful of soaked and drained wood chips to the coals on each side of the BBQ. Hot work, cool down with a cold one.

Step 6 - Placing the bird.
Now you're ready to put the bird on the grill. Put the grill onto the bbq and let heat up. Then when hot, clean the grill with a wire brush and then holding an oil soaked paper towel in BBQ tongs, rub the grill.This oil it and stop the turkey from sticking. Put the Turkey on the centre of the grill, above the drip tray. Put the lid on the BBQ and adjust the settings to a medium heat. It will take 3-4 hours to cook, but you will need to replenish the coals with new hot coals every hour. Another beer.

Step 7 - Replenishing the coals and wood chips.
Every hour the coals will need replenishing to ensure the temperature in the bbq stays constant. About 20 mins before the coals need adding, light them in the chimney starter. You will need about 12 briquettes for each side of the BBQ. Once they are up to temperature, carefully place them on top of the old coals, throw on some wood chips and replace the lid. TOP TIP - Never put cold coals on a BBQ that is cooking food, they create a black acidic toxin that will taint the flavor of your food. Replenish beer once an hour.

Step 8 - Is it cooked?
Check for doneness with the BareGrills Meat Meter. Insert it into the meatiest bit of the thigh, but be careful not to touch the bone. The temperature should read between 170 and 180 degrees. Once done transfer the turkey to a large tray or container and cover with kitchen foil for about 10 mins before carving. Open the wine and let it breath.

Top Tip: Use the contents of the drip tray to make the gravy along with the juices from your roasted veggies.

Cooking Time 3 to 4 Hours

Christmas Style Marinade Recipe

150mm of chicken stock
3 walnut sized pieces of butter,
1 teaspoon of cranberry juice (for winter flavor)
1 teaspoon of orange juice
1 teaspoon of lemon juice
1 teaspoon Baregrills Rub in a Tub BBQ/ Cajun according to choice

Combine all the ingredients in a pan and stir over a medium heat until the butter has melted. Taste and season to taste, let cool to room temp then inject the turkey.

Prize Draw Terms

*Only one entry allowed per email address, the competition closes on the 28th of January 2010, the draw will be made on or before Feb the 27th 2010 and an email address will be selected at random. No cash equivalent available. The BBQ prize will be supplied by Bare Grills and will be to the RRP value of £150. Bare Grills decision is final.