It’s Time To Throw The Best Barbecue Ever | Living North

It’s Time To Throw The Best Barbecue Ever

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Burgers and sausages on a barbecue
The Three Dos and Seven Do Not Dos Of Barbecuing

DO 

Make sure you’ve got a big bag of cans prepped before you start. This isn’t the same thing as merely having a few drinks ready – any fool can go up to Asda for a couple of crates of Fosters. No, you need your big bag of cans to move symphonically from movement to movement. Start with fresh, classic IPAs like Leeds-based Northern Monk’s New World IPA, then onto some APAs – try Yankee by Knaresborough brewers Roosters. After that, a swerve into something tart and super-fruity like Saltaire Brewery’s Raspberry Blonde and then dial things down with something easy like Hambleton Ales’ Yorkshire Session. 

DO NOT 
Get through your big bag of cans before attempting to helm the grill. 

DO NOT 
Allow anyone to corrupt your pristine, perfectly balanced barbecue playlist. If in doubt, a Trojan Records super-mix will always be appropriate. The Beach Boys will always be appropriate. Hazy early-90s West Coast hip hop will always be appropriate. Status Quo will never be appropriate.

DO NOT 
Underestimate the power of a decent spritzer. Not an Aperol one (though, thinking about it, you should definitely get some in), a fruit juice-spraying one to coat your meat in a fine mist of something sweetly tart. Apple juice works well, especially if you’re doing pork. 

DO 
As the Australians do. They might be a pain in the arse at times, but they’re the undisputed champs of the barbecue. They’re big on Kilpatrick sauce down there – it’s mostly used for oysters but the mix of ketchup, barbecue sauce and Worcestershire sauce works with pretty much everything.

DO NOT 
Fear the chicken. Yeah, nobody wants food poisoning, that’s fair. Get around the spectre of a week’s worth of dodgy tummy by brining your chicken wings and then steaming them before you give them a smokey bump from the barbecue. 

DO NOT 
Forsake your sauces. Just remember three things. One: the primary colours you need on your sauce palette are a tomato ketchup, a barbecue sauce and a hot sauce. Two: nobody likes horseradish. Three: chipotle should be your ace in the hole. Re: point one, we’re big fans of Dr Will’s fancy ketchup, the African baobab barbecue sauce from Bim’s Kitchen and Mr Vikki’s hot coriander sauce.

DO NOT 
Forget the sides. Give the staples a new spin: add Sriracha to your coleslaw for a bit of Thai zip, or go Aussie on your potato salad by chucking in some bacon and corn. Get some fruit and veg on there too – oiled red peppers left to blacken and sweeten, say, or a pineapple caramelised in its own juices and dusted with cinnamon.

DO 
Get your salads on point. The meat’s important and everything, but sticking a bag of leaves in a plastic bowl does not a salad make. Get on the fregola hype – that’s the Sardinian pasta that looks a bit like big grains of cous cous – and toss it in a blended-up mixture of any herbs you’ve got, plus oil, salt, pepper and lemon juice. 

DO NOT 
Fight the fat. The charcoal tones that barbecuing imbues your meat with are brilliant, but they can stomp all over the more delicate flavours of the meat itself. So, just before you serve your beef, render some fat down and rub it into the meat to reassert its richness. You are, after all, having a barbecue. If you’re not on the brink of having an actual heart attack by sundown, you’ve fundamentally misunderstood the point of having a barbecue.

Published in: August 2017

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