Man, meat, fire. I’m what makes the primal instinct of the emerge as the mercury rises? It seems that all of London got grilling the minute the temperatures soared above 20 degrees.
Observing the trends of BBQing in the UK, I’ve seen everyone getting more adventurous and there is even the annual Grillstock fest where would be BBQ chefs compete to be the best on the Grill. Even fine dining restaurants are jumping on the band wagon as many of them are now cooking on the open fire using the Big Green Eggs.
We are slowly improving and soon, that burnt but still raw sausage will just be a long forgotten horror story. In London, we have really embraced Southern barbecue. Pulled pork, pulled lamb are consistently the best sellers in street food stalls.
BBQing has gone beyond burnt sausages. It seems that’s a right of passage that all amateur grill masters gave to go through. The first thing you need is a good BBQ. Those disposable barbeques work ok but they don’thave the versatility that a proper piece of kit can do. I learnt a few BBQ tricks at the Weber Masterclass. You don’t have to buy one as you can win a really fancy Grillstream with this competition.
Today, we are getting sophisticated. From marinated steaks to brined chicken, doused in fiery hot sauces.
For the occasional bbqer, a good tip to add more flavour to your chicken legs or lamb chops is to use some great sauces.
BBQ Recipes – Simple Tweaks to elevate your game
- Stokes makes high quality sauces that can elevate the most basic piece of chicken. Marinade some chicken pieces in bbq sauce and sweet chilli sauce. Bbq slow on a medium heat. Liberally baste the meat with more sauce as it’s grilling to get the caramelised effect.
- Use the Stokes Mayo with some chilli sauce on sweet corn, Mexican style. If you have chilli powder, add in a teaspoon. Slather it on your corn on the cobs and bbq until brown. Squeeze some lime over it when done. It’s scrumptious.
- Baste chicken thighs or thin pork chops with their BBQ sauce before grilling slowly on the slightly cooler side of your BBQ. We want it too cook and not burn too quickly.
- Use the Olive oil mayo to make an awesome potato salad, add some gherkins for an extra flavour kick.
- Use a big spoonful of the Onion Marmalade on the base of a bun or wrap, add some lettuce and tomato and a sausage, burger, chicken or even grilled aubergine. It makes everything taste so much better.
- Serve the ketchup and brown sauce on the side for dipping.
More about Stokes Sauces
Stokes Sauces started out in Suffolk making sauces with real ingredients from their own recipes. They use all reusable bottles and are really striving to make food taste better that they would have at their own dining table.
Don’t forget to enter this competition to win some fab BBQ gear.
This post was written in collaboration with Stokes Sauces