TV chefs’ best tips for becoming a barbecue master – including Ramsay’s way to stop burgers sticking and the trick to getting the perfect steak
THE sun has finally put its hat on and the smell of roasted bangers fills the air.
And with temperatures expected to reach 27C this week, you’ll want to make sure your grilling skills are just as sharp.
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If you’re feeling a little rusty, we’ve got some expert tips to help you prepare a feast for your family and friends.
Grant Rollings reveals five tips from top chefs to stop your barbecue becoming Pete Tongs. . .
Tom Kerridge: Take your time
THE starred chef advises you to take your time and not let yourself be rushed by hungry mouths, an impatient partner or the football kick-off.
Tom advises: “Barbecuing isn’t about doing it quickly. It’s about structuring, planning and enjoying the garden. Do not rush.
“One of the main pieces of advice is that people will try to do it too quickly. They light the coals and get to work.
“You have to wait until the coals go out to get that beautiful white glow of heat.”
And he says preparing tasty meals a little in advance will also help make things more relaxing for everyone.
Gordon Ramsay: Don’t flip burgers
HE knows all about kitchen nightmares and reckons one way to avoid such conflicts on your patio is to not flip a burger too often.
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He says: “The secret is to move it as little as possible. The more you move it, the more likely you are to break it.
Gordon also brushes the grape seeds oil on the patties before grilling them.
He says: “How many times have you stuck burgers on the grill and wondered why they stick? Well oiled, quick sear, put that lid on – really important.
Just before they are finished, he then brushes it with butter.
He says: “The flame underneath caramelizes the butter and gives a wonderful flavor on top. »
Delia Smith: Keep it simple
QUEEN DELIA thinks sophisticated recipes can be wasted on flames.
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The Suffolk-based author and TV presenter says: “In a way this cooking doesn’t need recipes.
“Plain steaks, sausages or chops all taste better cooked outside over charcoal and the subtle flavors are lost in the open air. It is best to eat simply and in large quantities.
She also likes herring, mackerel and grilled sardines.
She says: “In Suffolk we get wonderful locally smoked herring, and they taste best brushed with oil and cooked over charcoal. »
But there are ways to add flavor. For sardines, she suggests stuffing them with sorrel leaves.
Rick Stein: Prebake
This may seem like heresy to purists, but restaurant king Rick recommends preparing certain meats in the oven.
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He says: “For larger cuts, precook in your oven about five degrees below serving temperature.
“For example, if you are cooking a beef sirloin, cook in the oven at 50°C then finish on the grill.”
He also recommends: “I believe in seasoning meat with salt and lots of black pepper.
“Some people think pre-seasoning makes the surface very wet due to the osmosis effect of the salt.
“However, we’re talking about the intense, scorching heat of a barbecue here and pre-seasoning always tastes better.”
Ainsley Harriott: Be fruity
TELLY veteran Ainsley suggests getting a little experimental – with fruit.
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He says: “You can enjoy fruit on the barbecue. The grilled watermelon is pretty special and the kids love the strawberry skewers and grilled bananas.
He serves BBQ strawberries with clotted cream and has a recipe using white rum, muscovado sugar and cinnamon sticks.
Mix the rum and sugar until the latter dissolves and add the halved and shelled berries.
Create a small balls In very thick foil, put the berries, rum and cinnamon pieces, close and cook over medium heat for four or five minutes. Open and serve with cream.
