We love a good barbecue when the sun comes out. The charred flavors from the grill and the delicious smell puts us in a relaxed, happy mood.
We are often asked for recipes and tips on cooking by our diners. Susi Hester, our Development Chef – speaks to us here on her tips to barbecue like a pro.
A charcoal grill works best for barbecues. “It’s not a barbecue if it’s on a gas burner” as Susi says. Long handled metal tongs are definitely recommended. All other equipment like skewers etc would depend on what you would ideally like to put on the grill.
Naturally fatty meats work best as they tend not to dry out when barbecued e.g. chicken thighs. For things like chicken breast or pork loin, brining them (soaking in a bit of salty water) before a barbecue would help retain juices and keep meat moist enough. Don’t forget sides – vegetables barbecue really well – broccoli, asparagus and cabbage are great, off beat options.
Meats / veg must be at room temperature at time of going on the barbecue, so take them out of refrigerators about half an hour before you start off. Use marinades generously but shake off all excess before putting meats on the barbecue to avoid burning. Retain this to then baste the meats towards the end for intense flavors. Once the meats are on the barbecue turn them as necessary – avoid the urge to keep turning them (they won’t cook evenly).
Top barbecue tips from Susi:
- Build the barbecue fire properly before putting meats on.
- Don’t forget the beers!
Here are a few marinade recipes from her to get you going.
BBQ meat rub:
Salt, pepper, cayenne pepper, chili powder, coriander, cumin, oregano, smoked paprika, dark brown sugar.
Great with: all meats
Pineapple, honey, cider vinegar, garlic, soy sauce, ginger, cloves.
Great with: chicken and pork
Scotch bonnet, thyme, ginger, allspice, soy sauce, spring onion, lime juice, olive oil, garlic, brown sugar.
Great with: Obviously good with chicken but also with fish