We caught up with Daniel Heanen (pictured left) at HG Walter to talk about how to make your BBQ go with a bang!
The multi-award-winning butchers HG Walter (www.hgwalter.com) count Michelin-starred restaurants among their customers and the likes of Nigella Lawson (‘What fantastic meat!’) and Charles Campion (‘sausage heaven’) among their fêted foodie fans. HG Walter provide a personal, tailormade service to each and every one of their individual customers and have earned an enviable reputation for supplying the finest quality British meat and produce in a friendly, knowledgeable and helpful environment. Passionate in equal measure about both their trade and their produce, HG Walter buy exclusively from small specialist producers and farmers who raise free-range, naturally fed animals in the traditional way.
Experts in all things BBQ and previous winners of the Q Guild BBQ Championships with their ‘Lamb, Mango, Mint and Ginger Burger’ and ‘BBQ Butterflied Lamb’
BBQ PREPARATION: The success of a BBQ is down to organisation. Have your BBQ cleaned of any previous cooking residue and have all your tools, tongs and plates laid out so you don’t have to leave the BBQ. Ideally you shouldn’t have to leave the grill.
Have your warming oven switched on ready to go for pre and post cooking
THE BBQ GRILL: Whether you are cooking or gas or charcoal make sure it is a sizzling heat. Ideally create ‘heat zones’ so you can move things around on the BBQ. This is very easy to do when cooking on charcoal, simply arrange the coals so part of the BBQ is not piping hot.
A lot of people overcrowd the grill, give yourself room so you can know how long things have been on for.
BBQ MARINADING: Marinade your meat in advance, you can do this at home or ask your butcher to do this for you. Marinating can be done up to 24 hours in advance – certain meats such as steaks and ribs really benefit from being marinated for as long as possible.
THE BBQ MEAT: Keep it simple, don’t try and cook more than four things on the BBQ. If you are nervous of overcooking or undercooking chicken or sausages a good tip is to cook them on the BBQ first and finish them off in the oven while you cook the other meats, giving them a head start!
If you are cooking a large piece of meat on the BBQ finish off in the oven to ensure it is evenly cooked.
Don’t play around with the meat on the BBQ, leave it to actually cook! This is especially key with steaks and burgers so the juices stay inside the meat and create that lovely caramelisaton, if you keep tossing your meat around you simply won’t get this!
BBQ WEAPONS OF CHOICE: Long handles are essential on any cooking utensil at the BBQ. Long handled tongs and a long handled metal fish slice are essentials. Don’t try and start flipping your burgers with a fork, all those lovely juices and flavours will just escape.
RECIPE: BUTTERFLIED LEG OF LAMB:
A quick and simple meat for the BBQ is a butterflied leg of lamb. A piece of lamb weighing 1.8 – 2kg will feed up to six people alongside all those lovely summer salads.
· Marinade the leg of lamb overnight with an oil based marinade - Olive oil, balsamic vinegar, rosemary, garlic, chilli and anchovies (place the anchovies in the pockets of the lamb).
· Cook the lamb on a sizzling hot BBQ for 15 minutes on each side.
· Double wrap the lamb in foil and put into a warm oven for another 15 minutes at a low heat (180 degrees) to finish.
· Leave it to rest for 15 minutes before slicing thinly and serve with summer salads and potatoes.
MORE ON BBQs
Best For BBQ (i) - Best Ribs