With National BBQ Week kicking-off today (4th – 10th July) we’re sharing these great tips from Jamie Oliver that we follow every time we light those coals. #LoveBBQ
- Put a stopper on it – Jamie recommends to get the extra smoky flavour you need to have a charcoal BBQ with a lid (If you don’t have a lid, try using a generous square of silver foil). This locks in the smoky flavour and keeps the temperature consistent.
- Think about your fuel – Charcoal brings it’s own flavour characteristics to your barbecue. Try Slate Hill Lumpwood charcoal for a sustainable option.
- Take your time – Barbecuing takes patience and concentration. You need to wait for the flames to die down and the coals show white hot. This is when cooking temp is hot and even.
- Arm yourself – Get yourself a decent fish slice, heavy-duty oven glove and a sturdy pair of tongs. This will give you the most control and reduce the chances of dropping anything between the grills.
- It is not all about meat – Fish and smoke compliment each other perfectly! Get a whole trout or side of salmon, throw some oak chips in and cook.
- Marinade, marinade, marinade – Leave for a few hours, ideally over night and save some marinade to brush over your meat and fish as it cooks. This will add moisture, trap the smoke flavour and caramelise gently.
- Don’t forget the vegetables – Slice your vegetables thinly and grill straight away.
- Add a handful of herbs – throwing a few stalks of lemon grass, rosemary and/or lavender to your burning coals will give your food an extra kick of flavour as it cooks.
Our final top tip is .. have fun and enjoy yourself!
If you are looking for delicious meat for the BBQ look no further .. try our range of carefully selected BBQ meat boxes from sustainable organic farming. From organic burgers and sausages to grass-fed beef steaks and slow-cooked pork ribs, we have everything you need for a sizzling good time in the garden, whatever the weather.