The Great British Barbecue

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Posted at 12:30PM, 22 May 2009 by Carol Wilson - Food writer

It's become something of a Bank Holiday tradition to have a weekend barbecue. At the first hint of sun, we optimistically haul rusting barbecue grills from sheds and garages to be given a good scrub. There's something irresistible about the prospect of food sizzling over smoky charcoal and eating outdoors with friends and family on a warm sunny day.

But as the tantalising smoky aromas waft enticingly from neighbourhood barbecues, can I be the only person who's more than a little anxious at the prospect of chicken oozing pink juices and sausages charred on the outside but unpleasantly raw in the middle? Or kebabs of tough meat and underdone vegetables or conversely, dry overdone steak incinerated until it looks and tastes like a piece of leather? Unfortunately, all too often the great British barbecue in my experience is a disappointing letdown.

There's much more to a successful barbecue than just chucking on frozen burgers and sausages five minutes after it's lit. A slapdash approach is asking for disaster. Planning and forethought are called for - the barbecue needs to be lit well ahead of time - it's not ready until the smoke has cleared and white ash appears on the glowing charcoal. I throw some hickory wood chips or a few sprigs of lavender or rosemary on to the charcoal; it gives off a lovely fragrance and keeps insects away too.

There's much more to a successful barbecue than just chucking on frozen burgers and sausages five minutes after it's lit

But before heading for the garden, it's a good idea to prepare the food well ahead, so that you can relax and let others do the cooking! For extra flavour I rub cuts of meat and fish with ground spices or fresh herbs. Marinades are also good to liven up the taste and to tenderise meat, fish and poultry and keep it moist as it cooks.

The food doesn't need to be complicated or fancy. I prefer to keep it simple and offer bowls of fresh crisp salad (no limp leaves or pale tasteless tomatoes!) and tasty relishes to accompany the food. Foil is handy for wrapping up chunks of vegetables and can be put on the grill to cook without risk of burning. Wrap tightly and cook on the barbecue until tender. Whole bananas and apples sprinkled with sugar and cinnamon and topped with a spoonful of marmalade before wrapping in foil are good cooked like this too.

And if the weather turns out to be a washout, don't despair - you can always cook everything indoors instead!

Comments

elaine

22 May 2009, 6:30PM
elaine

You have to build a relationship with your barbecue for 5 star results. I find that every bbq is different but once you get used to it you'll be able to amaze friends with the results. You cannot beat the taste of meat cooked on a bbq... yummy!!! and the small book with bbq recipes that came with good food was a cherry on the cake :-)

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James

22 May 2009, 7:53PM
James

I wouldn't complain too much though - it's the only time men can be relied on to cook. I use the poach-grill method for chicken - would work with sausages too. Poach it in plum and brandy wine made a few miles away, very potent injects loads of flavour then finish it on the barbecue. You know it will be cooked, but also tender and loads of flavour. What about cider poached sausages finished on the BBQ? To avoid over cooking steaks you can either buy a big piece and cut your own thin ones, or get the butcher to do this. Minute steak thickness - easy to know when they're ready, much less likely to overocook.

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threelittlepigspork

22 May 2009, 8:24PM
threelittlepigspork

I do agree wholeheartedly with Carol Wilson, simple is best. A wonderful salad mixed with herb leaves and a simple dressing, crusty bread with proper butter and some really good quality meat. Personally we love rare breed pork from the Berkshire breed, that has fantastic marbling and this is the key to success on the BBQ. A simple juicy rib chop barbecued to perfection is heaven.

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elaine

23 May 2009, 10:27AM
elaine

I agree with James, with regards to food my husband can be relied on only when cooking on the BBQ and I never complain!!

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smitty

24 May 2009, 3:49PM
smitty

it all depends on what male does the cooking!

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robert

25 May 2009, 11:24AM
robert

I use a gas barbecue which solves the problem of lighting charcoal hours ahead. A friend of mine cooks everything in the oven first then brings it outside to finish off on the barbecue!

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Chris Pakett

25 May 2009, 2:06PM
Chris Pakett

Is not using gas cheating? I thought the idea is to get closer to nature. You don't want technology to make it too easy.

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Ali S

25 May 2009, 8:26PM
Ali S

I'm afraid I refuse to go to BBQs now, having experienced too many Pink Chickens and Cinder Sausages...and having attended a food safety course! I take the recipes and cook them under the safety of my own grill instead.

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Nicola

26 May 2009, 8:36AM
Nicola

Yuck - there is nothing worse than turning up to a friends house, having been invited for a BBQ, only to find they are of the charred sausage (although pink in the middle) and burger brigade. I also find it a let down when there are no side dishes. I think a good BBQ should have a variety of meat (not just sausages and burgers), rolls or pitta bread and a selection of side dishes (i.e. rice, salad, coleslaw, potato salad)...and it should all be home made, not shop bought pots! I think I have been spoiled as my family BBQs were the best ever :-)

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Lushious

26 May 2009, 8:59AM
Lushious

Oh yes, oh yes, how I agree with Nicola. Nothing worse that be invited to a BBQ only to find all that is on offer is burgers and sausages - both of which I detest!!! We use our barbecue all through the summer and even if the weather looks a bit rough will put the barbecue up and the umbrella. I adore sitting under the umbrella in the rain perfectly dry whilst still barbecuing!!! Roast dinner on Sunday? We do it on the barbecue. Split open a whole chicken or butterfly a leg of lamb and still have our roasties and veg and eat inside. Mmmmmmm p.s. I am lucky because my husband is a barbecue king - and he cleans the grills afterwards :o)

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CloClo

27 May 2009, 6:29PM
CloClo

For cheap burgers, try Asda's Extra Special (they were on offer last year which is why we bought them). They are large (you'll need to cut in half to fit in a bun), and really meaty. They are often better than more good quality burgers when done on the barbeque.

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Jools food

27 May 2009, 6:40PM
Jools food

There's nowt wrong with sausage and burger on a bbq. Recently hosted a birthday bash with just those, BUT....burgers were homemade chilli half pounders and sausages were also homemade merguez and cumberland, served in fresh baked buns and assorted pre-xmas made relishes etc and salad straight from the garden....Heaven!!

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threelittlepigspork

27 May 2009, 10:32PM
threelittlepigspork

I have to agree a good quality barbecue seems to make all the difference. We have a charcoal Weber BBQ. You cook with the lid on and it gives fantastic results everytime. For something a bit different and to avoid an overload of sausages and burgers, try cooking slices of pork belly wrapped in foil - they're delicious as they are or you could coat them in a spicy rub.

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shez

31 May 2009, 7:45PM
shez

I always do chciken thighs or drumsticks on the bone in a home made marinade then cooked in the oven and finished on the BBQ. No pink chicken here! I also invested in a BBQ receipe book and although I do not follow the recipe to a T, it has inspired me to be more creative as I do not like burgers or sausage.

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Ellie Reade

3 June 2009, 1:47PM
Ellie Reade

I'm afriad I don't think gas BBQ's give the same effect as charcoal ones - but it is a matter of preferance.....what amazes me is that all the talk is about meat. Fish is excellent on a BBQ. Anything from the humble sardine to the exotic congor eel kebabs! FAB. We do also enjoy meat - but try to mix it up a bit spatchcock chicken, leg of lamb, ribs, kofta - we've even had BBQ wallaby in australia! Must be served with a variety of sides : crisp salad leaves, new potatos, pasta or rice salad.....hmmmmm and of course a nice long cool drink.

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Auntyfanty

3 June 2009, 6:37PM
Auntyfanty

Well you guys are very lucky ... our all singing all dancing BBQ ended up 40 feet under the garden after some workmen 'accidentally' buried it after some remedial work!! It took my over a year to realise where it was and now I can't afford a beaut like the 'buried' one. So bought a v.cheapo and it has just had its first outing with a large brown trout - head and tails hanging over the edges!! Totally delicious ...

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Auntyfanty

3 June 2009, 6:45PM
Auntyfanty

the mid section, not the heads and tails - you understand?

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Colette

8 June 2009, 11:49AM
Colette

I got a great tip from an ex army friend for ensuring the sausages are cooked properly and taste good. Boil the sausages for 5 minutes to cook and then put them on the barbie to colour up and get that smokey taste - they are so juicy done this way and no risk of tummy upset

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Foody Lush

10 June 2009, 5:58PM
Foody Lush

We had a lovely bbq bash to raise money for our vicarage, but we ordered the sausages and burgers from a good butchers - we fed about 50 people with gorgeous sausages - hardly any fat - and the tastiest burgers.We had a ball - the vicar bought the wine to go with it all - mmmmmmmm!

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