As the sun shines across Britain, many are preparing for a summer of barbecues. To help home cooks perfect their grilling, some of the UK's finest chefs and barbecue specialists have shared their top advice with us. These culinary heavyweights are gearing up for the return of Pub in the Park in Marlow next week, where they will showcase their talents, including open-flame cooking.
Fuel and Heat Management
Genevieve Taylor, live fire and BBQ expert and founder of Bristol Fire School, emphasised the importance of quality fuel. "You've got to have really good, pure charcoal — that makes the biggest difference," she said. She recommends buying from House of Charcoal online, which offers sustainable British charcoal. "Charcoal should not smell or taste of anything," she added. "If your charcoal smells of something, there is something in it that isn't charcoal."
Taylor also advises against using too much fuel. "A lot of people use way too much fuel, and that just gives you too much heat. Charcoal burns at 500°C — that's too hot to cook most things. So you just need a bit of charcoal in an area of your barbecue and then a lot of a charcoal-free zone that you can move food on and off to control the heat."
Temperature Probes
Adam Purnell, known as Shropshire Lad, recommends using a temperature probe. "It's so easy to over or undercook meat on fire, so a probe guarantees perfect results every time and takes away the guesswork," he said. He also stresses using clean fuel without added chemicals.
Two-Zone Cooking
Nathan Ritchie of Big Nath's BBQ advocates for two-zone cooking: "Charcoal on one side of the grill so you have a hot side and a cooler side. Don't overcomplicate it and don't rush it; work to temperature not time." Melissa Thompson, award-winning food writer, agrees: "Zone your barbecue! At its most basic, split it in half so there's charcoal on one side, and nothing on the other. With a lid, it turns your grill into an oven so you can cook anything away from direct heat."
Keep It Simple
Saturday Kitchen star Matt Tebbutt recommends serving a variety of platters to complement grilled meat or fish. "Take time to marinade and nurture what's on the grill. Char some fresh herbs, garlic and chillies and chop together to make a delicious smoky finishing sauce." Raymond Blanc OBE suggests cooking a larger joint or whole chicken to save time. "Make sure you have all your prep done in advance, salads and sides in bowls ready to serve. Sometimes all you need is just salt and pepper."
James Martin adds: "Great aged and butcher bought meat. Bloc grills are good with Japanese charcoal to cook on too." Chris Bavin recommends vegetables: "Corn on the cob, sliced aubergine, peppers, tenderstem broccoli."
Salt and Patience
Jack Blumenthal of Ginger Wings advises: "Mega hot coals, oil the meat and a lot of salt! Go a bit over the top as you'll lose some salt in the cooking process. Allow to come up to room temp. This will help form an amazing crust!" He warns against flipping too early: "Grill your food of choice till it forms a slight crust so it comes away from the bars. Simple but so effective."
Marinade in Advance
Karan Gokani of Hoppers recommends marinating well in advance and managing heat with zones. "Use good quality charcoal; not only does this burn longer but adds better flavour and is better for health." Simon Rimmer of Sunday Brunch says: "Marinades and rubs are your friends! A simple salt, sugar, smoked paprika and fennel seeds rubbed on any meat or fish is a game changer."
Brendon and Jaydon of LumberJaxe keep it simple: "Cook a low-and-slow showpiece treat like beef short ribs alongside quick options like smashburgers and chicken wings." John Chantarasak of AngloThai favours aged steak: "When you source good quality meats, you need to do little more than temper, cook and rest, then season and serve with a punchy sauce."
