TV chefs’ top tips to become a BBQ master – including Ramsay’s way to stop burgers sticking & trick to get perfect steak
THE sun has got its hat on at long last and wafts of barbecued bangers fill the air.
And with temperatures expected to creep up to 27C this week, you will want to make sure your grill skills are equally hot.
If you feel a little rusty we have expert advice to help you cook up a feast for family and friends.
Grant Rollings reveals five top chefs’ tips for stopping your BBQ from going Pete Tongs . . .
Tom Kerridge: Take your time
THE Michelin-starred chef urges taking your time, and not letting yourself be hurried by hungry mouths, an impatient partner or the footie kick-off.
Tom advises: “Barbecuing isn’t about doing it quickly. It’s about structure, planning and enjoying being in the garden. Don’t rush it.
“One of the biggest tips is that people will try to do it too quickly. They get the coals going and get on with it.
“You’ve got to wait for the coals to die down so you’ve got that lovely white glow of heat.”
And he says preparing some tasty dishes a bit in advance will also help to make things more relaxing for one and all.
Gordon Ramsay: Don’t flip burgers
HE knows all about kitchen nightmares and reckons one way to avoid similar strife on your patio is not to turn a burger too often.
He says: “The secret is to move it as little as possible. The more you move it, the more chance of breaking it.”
Gordon also brushes grapeseed oil on patties before grilling.
He says: “How many times have you stuck burgers on the grill and wondered why it’s sticking? Nicely oiled, quick sear, put that lid down – really important.”
Just before they are done, he then brushes on butter.
He says: “The flame underneath caramelises the butter and puts wonderful flavour on top.”
Delia Smith: Keep it simple
QUEEN DELIA believes fancy recipes can be wasted on the flames.
The Suffolk-based author and TV host says: “In a way, this cooking does not need recipes.
“Plain steaks, sausages or chops all taste better cooked outdoors on charcoal and subtle flavours get lost in the open air. Simple food, and lots of it, is best.”
She also likes herring, mackerel and sardines on the grill.
She says: “In Suffolk we get wonderful local-smoked kippers, and they taste best brushed with oil and cooked over charcoal.”
But there are ways to add flavour. For sardines, she suggests stuffing with sorrel leaves.
Rick Stein: Pre-cook in oven
THIS may seem like heresy to purists but restaurant king Rick recommends prepping some meats in the oven.
He says: “For larger cuts, pre-cook in your oven to about five degrees below serving temperature.
“For example, if cooking beef sirloin, cook in the oven to 50C then finish on the grill.”
He also recommends: “I believe in seasoning the meat with salt and plenty of black pepper.
“Some people feel pre-seasoning causes the surface to become very wet because of the osmosis effect of salt.
“However, we are talking intense searing heat of a BBQ here and pre-seasoning always tastes better.”
Ainsley Harriott: Get fruity
TELLY veteran Ainsley suggests being a bit experimental – with fruit.
He says: “You can enjoy fruit on the barbecue. Chargrilled watermelon is quite special and kids love strawberry kebabs and barbecued bananas.”
He serves up BBQ strawberries with clotted cream and has a recipe involv-ing white rum, muscovado sugar and cinnamon sticks.
Mix the rum and sugar until the latter dissolves and stir into halved, hulled-out berries.
Create tiny bowls out of extra-thick foil, put in the berries, rum and bits of cinnamon, seal and cook on medium heat for four or five minutes. Open up and serve with cream.