British Food and Travel

British BBQ has come a long way. In this post, we look back at some not so fond memories of barely-cooked sausages, and give a sigh of relief at the improvements–hickory-smoked ribs anyone? We also chat to a couple of the country’s BBQ experts to learn what skills you need to get busy with the grill.

We probably all have those memories of the bad family BBQ. Everyone huddled around in the garden, assuming the rain held off, with a paper plate balanced on their lap. On each plate was a sausage, a burger, and a chicken breast… and perhaps a few lettuce leaves and a chunk of tomato. But oh the disappointment. Outside, the meat would be charred black. Inside, chances were it was still raw. A perfect recipe for food poisoning.

Luckily, that has all changed. In recent years, BBQ has seen a huge resurgence in popularity across the UK, and as people take it more seriously, tastebuds have been tickled with all sorts of marinades, rubs, and specialities.

The Social Gathering

BBQ has long existed in some form in just about every corner of the world. From the earliest times, when hunters put a rabbit on a stick over an open fire, we had BBQ. By the middle ages, it was a spit roast. In Japan, you can enjoy yakiniku, in South Africa the braai. And in every culture, it’s not just about the food. More than anything, BBQ is a great opportunity for a social event. Get a fire going under some meat and veggies, invite your friends and family over, and you have a party.

Not Just Meat

Many people still think of BBQ as meaning meat. Lots of meat. But there are so many more possibilities. As any dedicated griller will tell you, if you can cook it in your kitchen, you can cook it on your BBQ. That means vegetables and desserts should be on your BBQ menu. Something as simple as grilled pineapple is an absolute delight. Wondering what to do with those extra veggies from your garden? Char them on the BBQ and serve with a delicious homemade dressing.

Ask the BBQ Experts

We spoke with two skilled cooks and asked them to share their grilling wisdom. Chris Arnold is one half of Bullet Brothers BBQ Team. They compete in BBQ competitions around the UK and beyond, so be sure to check their website to see if they will be anywhere near you this summer. You can also find them on Twitter and Facebook.

Marcus Bawdon is a blogger and the editor/founder of UK BBQ Mag, a quarterly online publication which features tons of tips and recipes, accompanied by truly mouthwatering photos. He also runs the UK BBQ Review website, and is the author of Food and Fire, now available from booksellers.

How Did You Get Involved in the British BBQ Scene?

Chris: I’m in my mid 50s and spent many weekends as a child camping with my parents around the country.  Dad would always grill dinner in the evenings and I’ve always loved that whole experience of cooking and eating outside. We eventually bit the bullet and purchased a Weber Performer kettle BBQ with rotisserie around 10 years ago. This totally changed how and what we cooked – you can just treat the BBQ as an outdoor oven effectively. Along with many other keen grillers and BBQers I ended up sharing pictures on social media. Then, in 2014, Weber approached me to take part in a BBQ competition. 

Marcus: I started a blog of my wood-fired oven build 8 years ago – CountryWoodSmoke. At that time there wasn’t anyone else blogging about bbq and outdoor cooking in the UK. It all took off from there. In 2015, I spotted a gap in the market as nobody else was doing a bbq magazine in the UK. UK BBQ Mag was born.

Tell Me About British BBQ

Chris: BBQ in the truest sense of the word is about cooking cheaper, tougher large cuts of meat for a long time over a lower heat. Most people BBQing sausages and burgers in their gardens are actually grilling (high temp, quick times). British BBQ is amazing – with influences from around the world, so I wouldn’t say there was one particular style.  We’re adventurous and open to trying all sorts of cuisine – and even to mix/match and make up more!

Marcus: Things are constantly evolving in the UK BBQ scene. It was definitely US BBQ that helped things take off, but now it’s evolving to take on many other forms such as asado (Argentinian-style). It’s an exciting time, and chefs are just really waking up to the opportunities.

What Are Some Common Mistakes You See People Making?

Chris: I think the most common mistake is to try and cook everything directly over the coals (when grilling). Temperature control is vital and you need to have a safe area of the grill to move food to if it’s cooking too quickly.

Marcus: One common mistake I see is people not using the lid of their BBQ. Another is using poor quality fuel.

On the Subject of Fuel…

You want to be able to taste your carefully grilled and marinaded dishes, not the fuel. So choose wisely. Sure you can find cheap mass-produced charcoal at the local garage, but you may find you get what you pay for. Cheap charcoal may be pourly sourced, not to mention bad for the environment. Pay that little bit extra for sustainable, ethically-sourced British charcoal. Traditional charcoal-making methods developed during the Bronze Age and you can find various local companies that have now revived these methods. You can find links to a few at the bottom of this article.

Any Tips for Beginners?

Chris: Heat control is key. Get to know your BBQ and how to control the fire/heat. And start earlier than you think – you can generally hold things hot/warm – but if you’re running late, that’s when we see charred/raw inside. Don’t be afraid to try things and ask questions. BBQ people are very friendly and always willing to share experiences and ideas.

Marcus: Buy an instant read thermometer. This will give you a huge amount of confidence and precision. Most of all, BBQ should be fun and relaxing. If it’s stressful, then you need to look at other ways to do it. 

And Your Go-To BBQ Dish?

Chris: I’m a steak guy – so if I could only cook one thing it would be a nice thick grass-fed UK ribeye.

Marcus: Surf and turf, steak and scallops. Is that allowed as its 2 things 😉

Additional BBQ Resources

Marcus Bawdon runs a YouTube channel for his blog Country Wood Smoke, where you can find dozens of BBQ recipes and cooking demonstrations.

UK BBQ Mag is soon to be rebranded and will be available in print as Fire, Food, and Outdoor Living.

Find reviews, recipes, tips, and advice at Great British BBQ. Newsletter also available.

Charred: The Complete Guide to Vegetarian Grilling and Barbecue by Genevieve Taylor proves that BBQ is no longer strictly for carnivores.

Support British charcoal. Buy online from the Oxford Charcoal Company or Resilient Woodlands. Alternatively, find a supplier near you.