This weekend was one of the first opportunities of 2013 that many Brits took to getting out in the garden and lighting the BBQ. Although it’s nice to have seasons in England, the wet and cold ones don’t half drag on, but this weekend was a scorcher and I certainly got my moneys worth!
Firstly, you can’t beat a cooked breakfast on the BBQ – that includes Sausage, Egg, Bacon, Tomato and Toast. Egg you say? Simply stick a frying pan on the grill of the BBQ and cook the egg from there. Then throw your Sausages, halved Beef Tomatoes, Toast and Bacon onto the grill and leave them to cook and soak up that lovely charcoal flavour. If you’ve yet to try toast on the BBQ, try it this weekend and I promise you it won’t be the last time!
Next, the standard! Mates round for Burgers, Sausages, Chicken etc with cool crisp cider. Stack the BBQ with enough fuel to see you through, whip up the potato salad and enjoy the outdoor entertainment. I’m sure most of us have had the experience of putting something on the BBQ followed by a flurry of flames from beneath – cremating your food in an instant – if so, it’s usually because the food is high in fat. I like to have a little bit more control when it comes to burgers and sausages because sometimes you really don’t know what goes into them! So if you’re firing up the BBQ any time soon, be sure to check out my BBQ Burgers Recipe. Then you can put in exactly what you want with no hidden nasty’s!
Finally, to finish off the Bank Holiday weekend, we decided to do a quick stir-fry with Salmon Fillets. In my opinion, the smoky flavour from a BBQ enhances the taste of most things, but nothing more so than with fish. Grilled for about 5 minutes either side, we enjoyed the incredible flavour of freshly grilled salmon fillets on a bed of quickly fried vegetables.
If you’re new to BBQing, check out my ‘How to BBQ’ article that I wrote a while back. It’s full of tips on setting up your BBQ, prepping and marinating your food and finally cooking it all. One thing I would say – you can’t beat the flavour of solid burned fuels such as charcoal or wood, so if you have a gas BBQ, give it a go with solid fuel. If you don’t want to splash out on a new BBQ, use an old kitchen sink – a little tip I learned from my Granddad who’s still BBQing into his old age (something this waistline can also confirm)!
I have a line-up of BBQ recipes coming for 2013, so be sure to stay tuned to my YouTube Channel to be the first to see the cooking videos.
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This post was written by Warren Nash on May 8, 2013 |
