Barbi for Britain – National BBQ Week

Posted byChristian Gott Leave a comment on Barbi for Britain – National BBQ Week
Barbi for Britain – National BBQ Week

National Barbecue Week 2020

Monday the 25th May is the start of National BBQ week but as lock down is only just starting to be eased this year is a little different. Bank Holiday Monday is now BarbiforBritain day so it is time to dig out the charcoal, dust off the BBQ, and get cooking in your back garden. I have a selection of great recipes to cook as well as some top tips.

Learn how to tell the correct temperatures for grilling and barbecuing all your favourites with my top tips on How to grill.

BBQ butterfly chicken breast ( no bone so no need to worry about cooking the meat through ) with a nice simple sticky Kansas city style BBQ sauce which can be used on ribs and other BBQ meats.

Barbecue is Best!

From every thing, you need to know to cook the perfect steak. Choosing the right piece of meat and how to season it. What is the importance of resting? And the best ever recipe tender slow-cooked ribs in sticky BBQ sauce. Barbequed food is one of my favourites to eat. Here is everything you will need to know in the blog to cook up a National BBQ Week storm.

Here is my only slightly amended version of Walter Jetton’s Texas BBQ sauce recipe, as always as the full recipe is of authentic American origin it is measured in cups. A cup is between 200 and 250ml, providing one standard cup is used the proportions will work.

Fancy a masterclass in making the best beefburger ever. You will love the difference and here is a top tip on how to grill the finished product. Whatever you want to cook what is important that you BBQ. Take advantage of the weather and dodge the showers if you have to. Slap some sausages on the grill, make a salad and get in the spirit of BarbiforBritain.

Shish kebab is an English version of the Turkish words for sword and roasted meat. A Shish Kebab is a grilled skewer of marinated meat, normally lamb but chicken, beef, veal, and even swordfish can be substituted. In Turkish cooking, the vegetables are normally cooked separately.

Published by Christian Gott

I am a Chef, restaurant manager and now writer with over twenty-five years of cooking experience. I live and work in the Channel Islands with my beautiful family. I’ve now worked on six islands hence the title of the blog. I have worked in probably just about every type of restaurant you can imagine, from beachside burger joints to famous pizza restaurants and in more than a few really good food pubs, historic country inns, and a former RAC Blue Riband UK Hotel of the Year. Along the way, I have helped to create a small informal restaurant group, demonstrated at food festivals and contributed to the Real Food Festival Cookery Book, Manner and Frost magazines.

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