We know there’s no better feeling than getting your mates and family together for an al fresco feast and, if you’re like us, that usually means firing up the barbie!
If you’re a barbecue beginner or looking to brush up on your technique, you’re in the right place. From getting the right fuel, making sure the burgers are cooked (but not burnt), bigging up the veggies and keeping the barbecue lit, our resident barbecue expert, Almir Santos, is here to give you his top tips to making your barbie a total breeze.
Originally from Brazil, barbecuing is second nature to Santos, so we spoke to him to get the lowdown on what makes a good barbecue – as well as his ultimate tips for beginners.
Why do you love cooking on the barbecue?
In Brazil, barbecuing is a massive part of our culture – we love it! It’s a great way to get the family together, and everyone gets involved. We cook everything outside – starters, mains, sides and desserts – that’s the only way!
What are your top tips for barbecue beginners?
Don’t panic! It’s important to stay calm and not lose control, because that’s when things can go wrong. Other than that – good fuel, a good barbecue, high-quality ingredients – particularly any meat – and a bit of patience is all you need.
And what is your favourite fuel to use on the barbecue?
I love good-quality charcoal, but you can also experiment with different woods – like cherry wood – to beautifully flavour your meat. A great tip is to wet the wood a little bit before chucking it in the fire, that way you can get it all nice and smoky and almost steam the meat.
How do you cook meat safely on the barbecue?
It all depends on the cut. Thick slabs of meat need to cook longer and slower, whereas some things can go straight over the fire. It’s important to control the temperature levels – get one side of the barbecue super hot and keep one side at a lower heat. Seal the meat over the direct heat, then transfer over to the indirect heat and let it cook through slowly. Perfect!
What’s in your essential barbecue kit?
A good pair of tongs – long ones so you don’t burn your hands! A spatula is useful for flipping burgers, and you always need a lovely sharp knife and a solid chopping board to slice things up afterwards. Other than that, a brush is useful so you can baste your lovely veggies and meat with herbs, oil and butter.
What are your favourite foods to barbecue?
My absolute favourite thing to do is a delicious rib-eye steak. We also eat a lot of pork in Brazil. When it comes to veggies, courgettes and aubergines are great – just cook them straight up on the grill with a bit of salt and oil, turning regularly so they don’t burn, and that’s it. Delicious!
What are your favourite Jamie barbecue recipes?
Jamie loves it when we do a lamb recipe on the barbecue. Cook a lovely shoulder or leg whole, or slice and put back on the fire – it’s a delicious alternative to roasting lamb in the oven. Try this slow-cooked lamb shoulder.
Finally, what’s on your must-have menu for the perfect summer barbecue?
Start with the sides. I love to grill up mixed-colour peppers, courgettes and aubergine with a lovely herby marinade, and turn it into a good salad. It’s also always great to have sturdy, crusty bread – toast it straight on the barbecue for extra flavour!
Onto the meat – I would always begin with chicken wings or thighs to activate the fire, then move onto red meat. If it’s good-quality, you only need salt, pepper and oil. With it, maybe some zingy salsa verde, but I don’t overdo it. It’s best to let that gorgeous meat have its moment – not much else is needed!
For more big barbecue inspiration, check out our Jamie x Weber recipe hub.
Santos is a chef and mentor who‘s been with Jamie since the beginning of his career. He was working as a kitchen manager at The River Cafe when he first met Jamie, and went on to join him at his restaurant Fifteen, where he mentored young students alongside his chef role. Sticking with Jamie through the years, Santos has worked on the food team, in restaurants, and now cooks up delicious staff food every day at Jamie Oliver HQ.
+ There are no comments
Add yours