Four chefs give their ultimate BBQ tips for this summer

BBQ season is officially here, and that means it’s time to indulge in deliciously charred dishes and outdoor feasts. If you’re feeling a bit rusty after a year without BBQing, don’t worry – we’ve got you covered with expert advice from top chefs on how to nail your summer BBQ.

Zero-waste chef Max La Manna believes in having options when it comes to BBQing. He suggests having a wide selection of dishes, including fresh options and BBQ-friendly choices.

Instead of going for one massive dish, Max recommends doing small portions of everything. BBQs are like tasting platters, so you want to try a little bit of everything.

He said: “I make sure I always provide bountiful salads of different ranges, different colours… Always try to incorporate as much seasonal ingredients as possible.

“But what makes summer BBQs fun and enjoyable is who you surround yourself with – the people you have and where you are. That’s important.”

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Andi Oliver, a culinary expert, advises marinating your meat before grilling.

Marination not only adds flavour but also brings tenderness to the meat. She also suggests brining the meat in tea to make it juicy and tender. Andi’s favourite is an Earl Grey brine with sugar, salt, and aromatic herbs like tarragon.

She said: “I brine my chicken overnight in it and then take it out, dry rub it and then slow cook it on the BBQ and it is incredible.”

Prue Leith, the beloved judge of The Great British Bake Off, believes in keeping things simple on the BBQ.

Instead of overwhelming yourself with a variety of dishes, she suggests focusing on one thing and getting it perfect. Pru’s go-to choice is lamb steaks, marinated with garlic, rosemary, and oil.

She said: “I like lamb steaks – you get the butcher to cut the lamb through the leg leaving the bone in, so that you get a little round piece of bone in the middle of a big nice piece of steak. Then just what you need is garlic, rosemary and oil all over it.”

Then put it on a “good strong BBQ”, so it’s “almost charred on the outside, [but] still pink in the middle”.

Australian chef Lara Lee knows a thing or two about BBQing. She encourages everyone to embrace grilling vegetables alongside meats.

She said: “If you’re going to BBQ, you need a really nice mix of meats and vegetables – I feel like everyone should not be afraid of BBQing their vegetables.”

Whether it’s charred Brussels sprouts or grilled courgette, adding veggies to your BBQ brings variety and freshness to your plate. Laura’s personal favourite is corn, which is not only inexpensive but also looks fantastic when served.

She added: “When it comes to BBQ, you need to have something for everyone – it’s really nice to have some balance and offset your charred smoky meats and vegetables with a fresh salad too.”

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