Rich’s Top Tips for this BBQ Season
With the sun starting to shine through, the BBQ season is almost here! We couldn’t wait to start planning some BBQ’s for the summer ahead so we chatted to our Executive Chef, Rich, to find out his top tips on BBQ’ing.
- Getting prepared in advance will mean you can enjoy being outside with your guests this BBQ season.
- Not essential but it does help if you have a good BBQ to cook on. We love the Big Green Eggs!
- Marinate the meat, fish and vegetables, preferably overnight but some fish may only need an hour or so. Check out our post on Vegetarian BBQ and Marinades!
- Invest in an electronic temperature probe, they cost about £5 and mean you can make sure the meat is cooked to the correct temperature without cutting into it or overcooking it ‘just to make sure!’.
- Rest the meat, it’s just as important as the cooking! The meat absorbs the juices and will be more tender. It will also help to bring your meat up to room temperature before putting it on the BBQ, the meat will cook more evenly, tender, juicy and taste better!
We love this BBQ sauce recipe by Adam Gray
Perfect with pork, but also works well with chicken and seafood too!
- 2 Braeburn apples, peeled and 2cm diced
- 2large onions, finely diced
- 4garlic cloves, finely chopped
- 1/2 tspchilli flakes
- 100g of brown sugar, dark soft
- 4 tbsp of cider vinegar
- 100ml ofsoy sauce
- 300ml oftomato ketchup
- 150ml of chicken stock
- 50ml of extra virgin rapeseed oil
- Heat the rapeseed oil in a thick bottomed saucepan and fry the onion and garlic until just softened with no colour.
- Add the apple and chilli and fry for a further minute. Stir in the sugar, soy sauce, chicken stock, vinegar and tomato ketchup.
- Simmer gently until the apples are softened. Transfer to a blender and blitz until smooth. Pass through a fine strainer. The sauce can be served warm or at room temperature and can be stored in the fridge for up to 4 days.