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Bob On The BBQ

BBQ BOB'S GUIDE TO A REET GOOD GRILLING

Northern Life’s BBQ Bob is getting piggy with it’ with his essential BBQ must haves, tips and advice for when we can all ‘meat again!’

DO prepare in advance. Jot down a job list and be realistic what you can achieve on the BBQ, trying too many different items will end in fail­ure, a great tip is to do one slow cook such as a Boston Butt or brisket which will go a long way once shredded and served with flat breads, salad and condiments then just choose one or two quick cook items to cook a la minute when the drinks are flowing so you’re not missing out on the fun!

DO invest in good quality tongs and heat resis­tant gloves to make the bbq experience much easier

DO use a high-grade lump charcoal (my favour­ite is Hickory and oak) which will burn both cleaner and longer

DO use a chimney starter to get the charcoal fired up both quick and evenly

DO use a meat thermometer, always probe the meat/poultry at the thickest point and remember the temperature will continue to rise once you stop cooking, can be as much as a additional 10°C on thick joints

DO rest your meat in a warm place loosely covered to relax and lock in the juices

DON’T keep opening the lid, however tempted you maybe as this will lose temperature and cre­ate inconsistent

DON’T apply sweet sticky marinades until the final stage of cooking as the sugar can burn easily

DON’T place oil directly on the grill as it will flare, the oil will burn and taint the meat/poultry

DON’T forget the BBQ is also really good for summer vegetables and stone fruits

 BLUES HOG

‘Honey Mustard’ BBQ Sauce 595g £11.50 souschef.co.uk

 MACSWEEN HAGGIS

Great made into kebabs for the BBQ macsween.co.uk

POWTER'S SAUSAGES

Everyone loves a banger on the barbie and with Powter’s tasty and versatile sausages, you’ll be spoilt for choice.
powters.co.uk

SKINNY SAUCE

From Smokey BBQ to Sweet Chilli, the delicious Skinny Sauces are just as tasty as many branded alternatives while also being low in sugar, low in calories, gluten free, fat free, dairy free, vegan and diabetic friendly. theskinnyfoodco.com

SIZZLE BUDDY

SizzleBuddy saves us from the worst job of all – cleaning the BBQ grill! Give your grill a once over in situ with minimal effort and water. £19.99 bootbuddy.com

CHAMPION CHUTNEY

Cartwright & Butler’s savoury chutneys are the perfect accompaniment for a picnic cheeseboard, meat, pies or homemade quiche. Yorkshire Chutney £4.75 cartwrightandbutler.co.uk

THE FLAVOURS OF THE WORLD BBQ BOX

Serves 6+
Lamb merguez sausage, teriyaki beef blank steak, Indian spiced chicken kofta, peri peri chicken wings, miso glazed pork chop, havanero hot sauce. £40 farmison.com/bbq

SMOKE & SPICE BBQ KIT

Each box contains Pear chips, and Whisky Barrel Chips, together with a Piri Piri Hot Spice Rub and the Hot Smoked stainless steel smoker box £25
hotsmoked.co.uk 

SLAM ON THE SPAM

For some tasty Spam recipes perfect for the barbie, go to spam-uk.com

BOB SAYS:

Banish Burnt Bangers with the Weber Smart Grilling Hub. Let’s get digital! £155.39 weber.com

HOW D’YOU LIKE IT?

Knowing the meat is how you like it is the most difficult part of BBQing. Invest in a good thermometer and follow my basic rules:

Once the meat is cooked to your liking it must be rested. During resting, the temperatures will continue to rise as the juices in the middle move to the outside and it becomes warm, moist and tender all the way through. To rest your meat, place it on a rack so it doesn’t lie in its own juices. Cover with foil and leave in a warm place for up to 20 minutes. Remember, it is always better to over-rest meat than to under-rest it.

Beef-medium rare 50-54°C

Lamb-pink 54-58°C

Pork-juicy 60-65 °C

Poultry-75 °C

Bangers-75 °C

HIGH STEAKS

Ingredients

2 x 300g of good quality steak

1 tsp dried oregano

1 tsp dried thyme

1 crushed clove of garlic

A little fresh rosemary

Sea salt

Peppercorns

Olive Oil

Method

  • Get your steaks out of the fridge two hours before the cooking, to bring them to room temperature. This will help them to cook faster and stay juicy.
  • Sprinkle your steaks with salt, oregano and thyme on both sides (the dried herbs will give it a delicious smoky flavour), lightly pressing to ensure the herbs stick to the steak. Drizzle with a little olive oil. If possible, leave them to marinade for 30 minutes or so before cooking.
  • When preparing your barbeque, spread the charcoals to ensure they cover the same amount of space as your steaks will on the grill – this will ensure an even cooking. The barbeque is ready to use when you can feel the heat when you pass your hand above the grill rack.
  • When your barbeque is ready, put your steaks on the grill. Sprinkle over the garlic, rosemary, salt and a few peppercorns and let them cook for two minutes. You will see that the side of the steak that is fireside will be caramelising nicely. After two minutes, turn your streaks 90 degrees and cook for a further two minutes.
  • Next, flip the steaks over and repeat this process (cooking for around four minutes in total). When the juices start to run, this is a good sign that your steaks are ready. Transfer them to a metal rack and let them rest, just as you would if pan frying them. Some barbeques have a resting rack, which you could use for this.
  • While your steaks are resting, grill some fresh vegetables to make the most of the residual heat. Enjoy everything with a nice bottle of red.