We’ve got all the advice you need to ace your next summer barbecue, from mouth-watering marinades to sizzling sausages. Spend less time slaving over the coals and more time relaxing in the sun with family and friends.
Make one big batch of a herby dressing like my chicken marinade or chermoula (a mix of garlic, cumin, paprika, chilli, lemon juice, fresh coriander and oil) then keep it in a big jar or jug. Pour half over uncooked fish or chicken as a marinade and use the other half as a salad dressing, dip or sauce for cooked beef or lamb. Just make sure you keep what you’re using as a dressing separate from the meat.
Watch our video guide for how to make delicious salad dressings and jam jar marinades:
Checklist for cooking on the barbecue
- Coals equals intense heat so shuffle them to keep a section of the barbecue clear – this is an area where you can keep food warm while you’re waiting for other things to finish cooking.
- Split each salad you make into smaller bowls. Serve one bowl at a time, keeping the rest in the fridge until it runs out – that way it won’t all get too warm or wilted in the sunshine.
- For more information visit our guide on how to barbecue safely.
Bangers done right
Follow these steps to make sure your barbecued sausages are cooked to perfection but still benefit from bags of chargrilled smokiness.
- Simmer 12 pork sausages for 8-10 mins in a large pan of water. This will cook them through, taking the guess-work out of the barbecuing.
- Drain and cool them, then line up 4 sausages and fix them together with 2 skewers and repeat with the rest.
- Chill until you’re ready to cook.
- Barbecue using the skewers to help you turn the sausages over in their groups of 4. They’ll need about 15-20 mins.
Slice the halloumi after cooking
It’s much better to barbecue halloumi cheese in big blocks instead of slices. The heat of the coals can dry the cheese out if it’s sliced too small, plus it’s much more likely to slide through the grill bars to be lost forever. To avoid this cheese-based misery, break a block of halloumi in half – some will have a natural seam or breaking point so follow that. If not, just split it through the middle then barbecue, turning occasionally for 10-15 mins or until deep blackened char marks appear. Slice and serve with salads, hummus and pitta.
If you’re making meat patties like koftas then try shaping them onto woodier stalks of fresh rosemary instead of skewers. If your rosemary bush is encroaching on the patio this is great use of the clippings and the herbs will add flavour whilst making your barbecue smell extra appealing. Just wash before use then press the kofta mix onto the middle of the stem.
See our recipe for lamb & rosemary koftas
Easy bourbon barbecue sauce
- Put 200g ketchup, 100ml vinegar from a jar of pickled onions (save the onions for your burgers or hot dogs) in a saucepan with 50g caster sugar, 1 tbsp black treacle, 1 tsp smoked paprika, 50ml bourbon, 1 tsp cornflour and 1 garlic clove, peeled and cut in half.
- Whisk everything together then heat gently for 5-8 mins or until bubbling and the garlic is starting to soften. Discard the garlic pieces before serving.
For large aubergines cut them into 1cm slices along the length. Blanch in boiling water with 1 tsp vinegar and 1 tsp salt for 5 mins then drain and pat dry with kitchen paper or a clean tea towel. Cover and chill until needed. Drizzle with olive oil and spices if you like (I love adding cumin, coriander and smoked paprika to everything), then lay the slices on the barbecue until nicely charred on both sides.
Serve with a yogurt dressing and pomegranate seeds, or crumbled feta, lemon juice and chopped parsley.
How to cook tofu on the BBQ
Choose really firm tofu if you want to barbecue it (I like the extra firm naked tofu from The Toofoo Co) marinated for at least an hour or overnight in 5 tbsp each soy sauce and rice wine vinegar with a little grated ginger, 1 tsp honey and a chopped red chilli.
Barbecue in large pieces for 10-15 mins or until starting to char at the edges.
See our recipe for barbecued teriyaki tofu
How to cook fish on the BBQ
Slices of orange and lemon – or a mixture of both – laid on the griddle make a protective base for you to cook whole fish or fillets on, and they add a subtle citrussy flavour too!
Find more recipes in our barbecue fish collection
Fruit on the BBQ
If the coals are still going strong come dessert time, get some fruit on. Try charred fresh pineapple wedges spritzed with lime, honey and black pepper. Or, skewers of halved strawberries barbecued for around 5 mins – great drizzled with honey or a dash of Pimm’s after cooking.
Things to buy
Don’t feel you have to make everything. Here are my top picks for great barbecue extras to buy:
- Crispy shallots or onions for sprinkling on everything.
- Red cabbage – pickled or red cabbage sauerkraut if you can get it.
- Chilli-infused honey – delicious drizzled on barbecued meat, vegetables or halloumi.
- Ready-made dips – llke baba ganoush or hummus.
Check out our barbecue hub page for more recipe inspiration.
Find more of Miriam’s tips…
Tried any of these or want to share your own tips? Leave a comment below….