Ultimate Guide to BBQ – Equipment

If you browse online BBQ articles you’ll be confronted with all manner of exotic equipment, but the truth is you really don’t need that much to get the most out of your outdoor cooking. It’s more than likely that you’ve already everything you need. We've already covered simple BBQs and grills in our basics guide, so we're going to focus here on the additional items that you'll need. We'll also look at planning and preparation, so that when you start to cook you can be sure that everything is in order. The Essentials Chimney Starter If you're using a solid fuel BBQ, a chimney starter is a great way to manage your fuel. It only requires a small amount of paper or…

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Ultimate Guide to BBQ – Fuels

One critical factor in the success of a BBQ is the fuel used, and the truth is it's often a neglected one. We're going to focus on solid fuels in this article as for gas grills there's really only one standard in the UK. When it comes to charcoal and wood, it really is worth making it a priority. Budget is of course a factor, but it makes little sense to spend good money on quality meat, only to ruin it with your choice of fuel. First of all, there's a big difference between lumpwood and briquettes. Lumpwood is the traditional product, produced by burning wood without oxygen present (retorting), to leave a product rich in carbon. Briquettes are made by processing…

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Cajun Seasoning

Louisiana is the heart of Cajun cooking, and this great all round seasoning blend is an absolute must for any BBQ. Make it coarse for rubbing into meats before grilling, or whiz it extra fine to use as a great seasoning. You can also blend the fine powder with mayonnaise for a great BBQ dip. As with all spices, store in a dark, cool place. Cajun Seasoning Classic Louisiana seasoning blend. Great to use as a rub, or blended fine to shake onto fries. Blender 10 tbsp paprika4 tbsp onion powder4 tbsp garlic powder4 tbsp dried oregano2 tbsp dried thyme2 tbsp salt flakes2 tbsp cracked white pepper1 tbsp chili flakes1 tbsp cayenne pepper Weigh out all of the ingredients into a bowl.Put…

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Poultry BBQ Rub

A slightly milder rub with just the right blend of herbs and spices to bring out the very best of chicken. Rub a little oil onto whole chickens, spatch-cocked to cook easily on the grill, then rub this in liberally. Cover with film and rest in the fridge for a couple of hours, before cooking over a low heat with the lid down, or reverse searing starting things off in the oven. It's also great for chicken wings. Just rub this all over, chill for 30 minutes, and then cook over a direct heat. Poultry Rub Another really simple rub, this time great for chicken and other birds. Try it on Chicken Wings! Blender 9 tbsp sea salt9 tbsp garlic granules7 tbsp…

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Standard BBQ Rub

The starting point for many great BBQ dishes, there's very little meat that doesn't benefit from the liberal use of a well flavoured rub. This is a great base recipe to get you started, but you should really try to experiment and find a recipe that you love. The combination of the salt and the sugar starts to cure the meat, exchanging flavours with the moisture at the surface, and creating that wonderful BBQ 'bark' so well loved by BBQ aficionados. As with all spices, once mixed you should store them in a cool dark place. BBQ Rub A great all purpose BBQ rub that can be prepared in bulk and stored any sealable container Blender 8 tbsp sea salt8 tbsp paprika6…

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Ultimate Guide to BBQ – Part One, The Basics

The great British BBQ. An institution you might think, as at the first sign of good weather the nation seems to be gripped by BBQ fever. It hasn't always been that way though, in fact, you could say we were pretty late to the (garden) party. Believed to originate in the Caribbean, where 'babacoa' refered to the stick based grill structures that produced beautifully charred and smoky meats, it took us Brits a long time to get hooked on outdoor cooking. Although our cousins in the US and Australia have a BBQ culture stretching back hundreds of years, when BBQ arrived here in the 16th century it's fair to say that, far from embracing the idea, it was seen as a novelty,…

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Lemon and Parsley Green Beans

A classic side dish that's also incredibly versatile. Great with a Sunday Roast, but just as good with a juicy steak and some triple cooked chips. Or what about that summer BBQ, served cold with creamy potato salad? Lemon and Parsley Green Beans Simple but bursting with spring flavours Large saucepanlarge frying pan 650 g fine green beans75 g unsalted butter3 cloves garlic (peeled and finely diced)2 tbsp flat leaf parsley (finely chopped)1 large lemon (zest and juice)salt and pepper Bring a large pan of salted water to the boil, add a little salt, and then cook the beans for 3-5 minutes, until bright green and tenderPlunge into cold water, then drain.Heat the frying pan over a medium heat, then add in…

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Balsamic Glazed Red Onions

Fantastically easy, packs a proper taste punch, and great with a Sunday Roast or a summer BBQ. Balsamic Glazed Red Onions Stunning side dish that elevates the humble onion to star status 6 medium red onions (cut in half and peeled)400 ml cider vinegar3 tbsp olive oil4 tbsp balsamic vinegar2 tbsp runny honeysalt and pepper (to taste) Place the onion halves into a glass bowl and cover with the cider vinegar. Soak for one hour.Preheat oven to 200C, 180C fan, gas mark 6.Drain the onions, retaining 100ml of the vinegar in a pan with the rest of the ingredients. Bring to a boil over a high heat, and simmer for approx 10 minutes, until just starting to thicken.Place the onions in a…

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Read more about the article Chimichurri Sauce
Flank steak with sweet potato fries and Chimichurri sauce

Chimichurri Sauce

Is this an authentic recipe? Probably not, there are hundreds of variations as this is one of those recipes that everyone tweaks to their own personal taste. It's so easy to do, that I'm sure you'll soon have your own version as well. Chimichurri Sauce A classic South American sauce, packed full of fresh and zingy flavours, and a great accompaniment to steaks and bbqs 120 ml extra virgin olive oil2 tbsp red wine vinegar20 g fresh coriander, washed20 g fresh parsley, washed (finely chopped)2 small red chillies (deseeded and finely chopped)1 tsp dried oreganosalt and pepper to taste1 shallot (peeled and finely chopped)2 cloves garlic (peeled and finely chopped) Ideally you should hand prepare and chop all of the ingredients, as…

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