It’s been a busy summer (for me) so far on the radio front, and as part of the latest series of discussions on air around food, this post brings you some tips around your barbeque and grilling game, particularly if you’re having guests over or cooking for the family.
While the rain was expected to kick in this coming weekend, it’s looking like temperatures might still hang around the high teens to early twenties, meaning from an Irish point of view we’ve got ideal conditions for rolling out the barbeque. I’ve been to a few barbeque gatherings already this summer, those invitations keeping me from getting my own grill out at the weekends, but I’m not going to complain when the food hits the table and the sun is out.
For this week’s spot on KCLR I’ve been asked to come up with some tips for adding a little difference to your barbeque at home, with a mix of practical suggestions for prep and bites to eat
1. Prepping your meat and vegetables
If you’re looking to add a bit of zing to your meats and veg for BBQ season, then marinating is key to to bringing some fantastic flavours to the plate. If you’re a complete newcomer to marinating foods, try a simple marinade of olive oil, garlic, lemon juice, and fresh herbs like rosemary or thyme. Mix it up in a bowl, grab some chicken fillets or your veg, stir everything together and let it sit for ten or fifteen minutes before you hit the grill. Better yet, if you know you’re going to be cooking in the afternoon, get the marinade on in the morning and leave everything sit covered in the fridge for a few hours to let the flavours get to work.
For a bit of a kick or to bring some heat, add some chili flakes or smoked paprika. Got more time on your hands? For meats in particular, do it all the night before and tend to the veg on the day you’re cooking.
2. Master your grill
Ensure your grill is hot before you start cooking. If you’re cooking on gas, this is pretty quick, even more so if your BBQ is the kind that comes fitted with a lid. You can find the temperature heading towards 300-400 degrees in good time. If you’re cooking on coals you might need to allow 20-30 minutes for them to get to temperature. Even if you’ve gone for a single-use grill off a supermarket shelf and you’re heading to the beach or the back garden, know how it works.
Why are we starting from hot? Well, it helps to sear the meat, locking in the juices and gives you that lovely charred exterior.
For even cooking, think about making cooking zones on the grill – one side with direct heat and the other with indirect heat. With direct heat you’re over the gas burner or coals, with indirect you’ve got your food off to one side away from the main source of heat, allowing for slower cooking times – great for thick meats or minding veg while tending to a chicken or steak.
3. Talk to your butcher
We’re blessed in Ireland with fantastic beef, organic free-range chicken, any manner of lamb, pork, turkey across the year. While it can be tempting to hit the supermarket and go straight for the three pre-packed meats for a tenner type of offer from the cold fridge, it’s hard to beat the inside knowledge and tips you can get from your butcher. I know heading to my own local butcher I can get some mean steak burgers for €1 apiece, and some shop-made BBQ and gourmet sausages that you won’t find in a supermarket. Tasty out!
4. Try something new: Grilled pizza
So while we’re not technically barbequing a pizza, there’s bound to be a lot of people who’ve picked up a middle aisle special for a BBQ pizza grill. This can be a pure crowd-pleaser and fun to make. Use pre-made dough or make your own, and grill one side until it’s slightly crispy. Flip it over, add your favourite toppings, and then cover the grill until the cheese is melted and bubbly.
5. Vegetarian options: Grilled veggie platter
Our house is half vegetarian, or maybe a third vegetarian. Whatever way the maths go, there’s always a vegetarian option when it comes to firing up the grill. Never mind the frozen burgers from the top shelf of the supermarket, make for a platter instead. Especially if you’ve got children around, a platter full of colour can be quite eye-catching with a mix of vegetables like bell peppers, mushrooms (they’ll cook very quickly), courgette, asparagus, tomato, broccoli. Brush them with olive oil, sprinkle with salt and pepper, maybe a little harissa for some smokey flavours, and grill until tender. Serve with a tangy yoghurt sauce (like natural yoghurt with lime and some garden herbs) or a balsamic glaze.
6. Seafood delights: Prawn skewers
Unappreciated in the office microwave, often overlooked when it comes to the family BBQ, put some fish on the menu. Prawn skewers are perfect for a quick and tasty barbeque option. Marinate them in a mixture of olive oil, garlic, lemon juice, and fresh herbs (like our vegetables above). Skewer them and grill for 2-3 minutes on each side until they’re pink and slightly charred. Serve with a fresh herb dipping sauce, a homemade tartare sauce or aioli. Want to up your game again? Head to the fishmonger or fish shop, grab a fist of scallops, reduce the cooking time to maybe 1-2 minutes aside and enjoy.
7. Sweet endings: Grilled fruit
Grilled fruit is a delicious and healthy way to end a barbeque, and again something that’s often overlooked. For me, grilled pineapple can be a great finisher or even a complement to charred chicken on the plate but broaden your fruity horizons – think peaches or even watermelon. Brush the fruit lightly with some good local honey and grill off the heat (indirect) until caramelised. Make a run to the freezer, grab a scoop of vanilla ice cream or a dollop of whipped cream.
8. Sharing is caring: Go all out with a BBQ platter
This one’s my favourite, especially if you’ve got a group around. Rather than plating up beside the grill, break out the large dishes, the wooden chopping boards that have been gathering dust on the shelves, clean them off and get to setting up a proper barbeque platter. Grilled meats (your chicken, sausages, bacon, steak cuts, even some pudding – trust me), veggies (peppers, onions, asparagus, courgette) and sides – don’t forget the spuds.
Mix things up on the meat front, swap out chicken breasts for thighs or drumsticks, standard sausages for gourmet cuts, add in some corn on the cob and make up a bunch of dipping sauces with some cool, BBQ and hot options. Round everything out with some salad bowls and a coleslaw and you’re all set to go. This allows everyone to pick and choose their favorites and creates a communal, festive atmosphere.
Got your own tips?
Enough about my suggestions, what about your own? Have something to share? Drop yours in the comments below or ping me on socials – @kenonfood on X, Instagram and Facebook.
