Three essential tips to put you on the path to BBQ superstardom

No one enjoys cracking open a cold one and incinerating whole animals more than the Carousel Team (don’t worry, we like veg too). The guys – and gals – go wild for naked flames, indoors and out. With barbecue season upon us, we caught up with head chef Ollie Templeton and restaurant manager Matt Varona and gave them a good ol’ grillin’ on how to make your next outdoor feast a smokin’ hot success story.

1. The Fire

OV Cook with indirect heat, low and slow is the key. Add a bit of flavour to your smoke with sprigs of thyme or rosemary, or juniper gives a great aroma if you can get your hands on some.

MV If you’re camping, you can’t go wrong with silver birch. I used it whilst camping in the wilds of west Wales. The bark is super flammable so makes the perfect natural firelighter, meaning you’ve got a fuss-free start to dinner once you’ve set up your tent.

2. The Marinade

OT Ahead of the barbecue, make a stock from the meat you’ll be cooking, and give it a kick with vinegar, soy or herb paste. When we teamed up with Bombay Sapphire for their slow artistry event back in the spring, we served up short ribs basted in a beef reduction, which we’d spiced up with white soy and ginger oil. Same goes for the veg – the courgettes on our June lunchtime menu were doused in smoked butter and wild garlic oil, which add a perfect compliment to the chargrilled flavour. You can even give your herbs a go: nothing beats barbecued wild garlic leaves with a smoked bone marrow baste.

MV A good vinegar or freshly squeezed lemon juice goes a loooong way. Also have you tried Korean BBQ? Bulgogi marinade for beef is absolutely delicious.

3. The Cocktail

MV While you have the BBQ burning why not throw a couple of oranges on? Muddle them with mint and lemon, splash in a bit of gin, crack in some ice and top with tonic water!

Mouth-watering much? The good news is we’re happy bringing our cherished charcoal grill to you, so if you’re looking for someone to take care of your next outside event, Ollie and the team have got you sorted. Get in touch to find out more.