Summer BBQ Tips

As we are entering BBQ season, we would like to provide you with these top tips which have been suggested by our executive Chef, Gopi Chandran.

1. Use the best meats
Grass fed ribeye is good for hot grill as the fat melts which keeps the steak nice and juicy. I like cooking meat skewers (ribeye, lamb neck pieces, hogget chump chops and chicken thighs/drumsticks) which are pre-marinated for 48 hours. For burgers, you can get some mouth-watering options from local butchers – I buy wild venison burgers to garlic and thyme lamb burgers and beef and chorizo burgers. Grilled Sausages on the BBQ are to die for – from pork and leek, venison sausage, chorizo, Lincolnshire, pork and ale – the list is endless.

2. Prepare the meats in advance
Cut, portion, marinade, cover and chill in the refrigerator. Marination makes the flavours permeate into the meat and also tenderises. Take out two hours before grilling so all meat comes to room temperature. Shake off the excess marinade before you cook on the grill, so it doesn’t burn or flare. Brush your meats with the marinade every time you turn. Don’t forget to season very often – I use Maldon Salt.

3. Use the right charcoal
I always use lump wood charcoal, so it burns longer, evenly and lights easily. The one I use at Sopwell House is Wattle which is pure eucalyptus wood, harvested from South Africa and ethically sourced. Once you light it, wait for the flames to die down. You are ready to grill when the embers are glowing. It lasts for an hour. You can add wood chips which enhances the meat and is available online, like hickory and oak which has smoky caramel notes, cherry and applewood – which gives sweetness. Soak them in water and add on top of the charcoal. Light the BBQ before the guests arrive.

4. Controlling the temperature
To test the temperature of the charcoal, follow this method – hold the hand directly over the grill bars; if you can hold for 6-7 seconds, then it is medium hot, 3.4 seconds is sizzling hot and 1 second than it is searing hot. Place the meats on different rack systems at different heights and with movable grills, you can shuffle the meat from hot to cooler parts.

5. Have the right tools
A decent pair of tongs (long), probe, brush, heavy duty oven gloves, fish slicer, sharp chef’s knife, large chopping board, metal wire racks and drip tray for resting meats.

6. Test the meat by a probe and work clean
Always probe the meat to check if it has cooked so you can avoid food poisoning by under cooking and cross contamination. Work cleanly. Be careful of the meats blood dripping onto the ready to eat food, like salads. Have enough work surface to prepare food on. Keep cooked and raw meats separate.

7. Rest the meat
This step is important as the meat reabsorbs the juice to be tender. The bigger the joint, the longer the rest.