BBQ Tips to Elevate Your Grill Game This Summer!
Our Executive Chef Alan Doyle shares his fool-proof BBQ tips to help you serve up chargrilled perfection – from mastering the heat to bringing out bold, smoky flavours!
1. Check the Weather – and Be Ready for Rain
The weather is unpredictable. Have a gazebo or large umbrella handy to keep the BBQ going even in a drizzle. A sheltered BBQ spot also helps maintain temperature control.
2. Use Lumpwood Charcoal for Better Flavour
Opt for natural lumpwood charcoal instead of briquettes – it lights quicker, burns hotter and adds a smokier taste. Avoid quick-lighting charcoal with chemicals that can affect flavour.
3. Preheat Your BBQ Properly
Give your BBQ 15–20 minutes to get to the right temperature before cooking. This helps prevent sticking and ensures meat is seared, locking in juices and flavour.
4. Cook to temperature, NOT Time
Time will differ depending on the grill you’re using or how thick your meat is, so invest in a good probe to make sure it’s just right.
5. Cook with Two Heat Zones
Set up a direct heat zone for searing and an indirect zone for slower cooking. Perfect for cooking sausages, ribs, or bone-in chicken without burning the outside before the inside is done.
Grilled S'mores Parcels (Serves 4)
This recipe puts a smoky twist on a British classic. Think banoffee pie meets gooey s'mores cooked to perfection on the BBQ and wrapped in foil for extra flavour (and minimal clean-up).
Ingredients
- 2 ripe bananas, sliced
- 8 digestive biscuits, crushed roughly
- 4 heaped tsp dulce de leche (or Carnation caramel)
- 1 small bar of milk chocolate (or chocolate buttons)
- A handful of mini marshmallows
- An optional splash of rum or toffee liqueur
- Foil for wrapping
Method
1. Prep the foil
Tear four large squares of heavy duty foil (or double layer regular for foil). Lightly grease with a bit of butter or oil.
2. Assemble the parcels
In the centre of each foil square, layer:
-
Crushed biscuits
-
Banana slices
-
A teaspoon of ducle de leche
-
A few pieces of chocolate
-
Mini marshmallows
-
(Optional) A drizzle of liqueur
3. Wrap tightly
Fold the foil into a secure parcel, sealing the edges so nothing leaks out.
4. Grill
Place the parcels on the BBQ over a medium heat for 8-10 minutes, with the lid down if possible. The chocolate and marshmallows should melt, and the bananas will soften and caramelise.
5. Serve carefully
Open the foil (be careful of steam) and optionally top with whipped cream or a scoop of vanilla ice cream.
It's a little bit messy and totally delicious!