As Brits across the nation gear up for a splendidly sunny weekend with some parts of the UK reaching over 20 degrees, many will be dusting off their barbecues.
Tom Kerridge has shared tips on how you can elevate your barbecue game, which includes choosing the right charcoal.
While many will opt for the cheapest option, the chef shared why it’s important to choose the item wisely.
“It’s better go have bigger because they hold the temperature [for] longer,” he advised. “Investing in charcoal actually goes a long, long way. It’ll last twice as long as the cheaper stuff.
“It cooks food more evenly, and really good charcoal goes a long way to improving your barbecue.”
When it comes to the art of cooking on a grill, the Michelin-starred chef stresses the importance of getting the heat levels right.
He recommends a high and direct heat for succulent meats and fish, and a lower heat for vegetables.
Mastering temperature control is easier than we think. For hotter heat, you close the barbecue lid and keep the air vents open. To lower the temperature, you close them.
As for food options, Tom backs home-crafted burgers over those bought from supermarkets for the win.
According to the Western Mail, he said: “If you can mince the beef yourself, it’s amazing.”
The 51-year-old recommends using lean mince instead of fatty mince, and advises adding the flavour to the burgers once they’re securely shaped.
Additionally, Tom says slow-cooking certain meats, such as a short rib of beef, will up your barbecue game.
“It’s quite good to braise things and slow-cook them in the oven first, in a dry rub or marinate, then leave them to cool and reheat them on the smokiness of the barbecue – the best of both worlds,” he shared.
For those looking to incorporate healthier options onto their barbecue menu, Tom says vegetables can be just as delicious.
“Things like cabbages, brassicas are where you cut and you keep whole, or very simple things such as asparagus and courgettes, and you get a nice kind of char marking on them,” he explained.
“Take them off, and dress them whilst they’re hot with a good pinch of salt and pepper and maybe some French dressing.”
Tom has previously attributed his impressive 12 stone weight loss to consuming “proper food” and increasing his exercise regime.
Offering some advice, he said: “It all depends on which kind of diet you’re choosing to go on. But what I would always say is eat proper food, not ultra-processed, and eat the highest quality that you can afford.
“Eat vegetables and eat protein, and cook them nicely, that’s the best way, just a balanced and complete diet using proper produce.”
More tips from Tom can be found in his The barbecue book.