The brains behind the only gastro-pub in history to possess two Michelin Stars, Tom Kerridge is a chef celebrated for his tasty, hearty food. What better man to teach you the tricks of the grill? Here are some tips from Tom that he shares during his show, Tom Kerridge Barbecues, that will help you to shine on the next sunny afternoon. Go beyond the flimsy burger. Take note and use your barbecue to create an incredible gourmet menu.
Preparing the Grill
The first step requires patience- Prepping the barbecue is not like switching on the oven. The coals need to be heated up properly and evenly with the right airflow, so start them off in a kettle or chimney. Load the kettle up with charcoal, light some firelighters on the grill and put the kettle on the top. The kettle pulls the oxygen in, forcing it through the coals. 20 minutes later, you should have hot, even temperature coal to arrange at the back of your barbecue.
For a Sizzling Steak:
- The thicker the steak, the easier it is to achieve a caramelised outside, without overdoing the inside. Buy a lovely, thick piece of meat- why not even treat yourself to that Cote de Boeuf every now and again? This cut is double the size of a rib-eye with the bone in- which can act as a handle for moving the piece of meat around the grill.
- Don’t be shy on the salt- it will give the steak a wonderful crust.
- A great investment is a temperature probe, which can be used a cooking guide. Once the probe reaches 40°C, take the steak off the grill and let it rest. Wait for it to reach at least 55°C (medium rare) before serving.
- While your steak is sizzling on the grill, cook a side of baby potatoes not on the grill, but right up against the charcoal to crisp the skins and get a lovely, smoky finish. Don’t worry about charcoal or ash getting on your potato- it all adds to the flavour.
- Finally, let it rest. Resting the steak for 15 to 20 minutes lets the meat relax, giving you a more tender bite.
Barbecued Baby Back Ribs:
- When choosing ribs, opt for baby back- these are from the upper part of the rib cage where the meat is more succulent.
- Steam the ribs as a first step before grilling to make them tender. You can use stock or water, but Tom likes to use beer for an authentic, American-style barbecue twang.
- Deep South American Barbecuing is underpinned by dry rubs and marinades, but the secret ingredient is maple syrup. Maple syrup caramelises beautifully and works really well with ribs, adding an incredible flavour.
For a Banging Burger:
- When making a chicken or beef burger, add a source of fat like beef suet to keep it nice and juicy.
- The key to holding the burger together is to add half a teaspoon of bicarbonate soda. This works for pork, beef, and lamb.
- Drizzle wood-chips soaked in a small bit of water over the coals to add a hit of smoky flavour to the burger.
- Keep an eye on it! If the fat drops onto the coals and sets alight, your burger can end up burning quickly.
A Charred Side Salad:
- Cut the cabbage in half, but leave the core so each side cooks in one piece. What you’re left with is two beautiful faces of the cabbage to leave on the grill for a top-class side salad.
- Charring the cabbage will enhance the flavours by tenfold, but all you need is one layer of crispy, burnt cabbage leaves to do the trick. Once the outer part is charred, spray the rest with water so that the burning stops and the rest of the cabbage steams with flavour.
- If making a Caesar salad, the secret ingredient to an incredible dressing is anchovies. In fact, Tom is certain that they’re to thank for the Caesar salad’s success. To loosen the dressing, just add a splash of milk.
Juicy Chicken Kebabs:
- Choose chicken thighs for your cut of chicken meat- these are fantastic for the barbecue. The lovely fat content gives great flavour and keeps it nice and juicy.
- Every kebab needs a chilli sauce- and chargrilling veg is a sure-fire way to bring life to the flavour. Red pepper and red onion have natural sugars to them, so the more they’re charred, the more those sugars will caramelise to give a beautiful, natural sweetness to add to your chilli sauce. However, burnt garlic gets bitter- so if you’re adding it to the grill, protect it in some foil with a drizzle of olive oil to achieve a steaming process.
- To get burnt skins off the grilled veg before chopping them into a salsa or a sauce, simply put them in a bowl and cover it with clingfilm for 15 minutes. The heat creates a steam that releases the skins, letting you easily pinch them off with your hands!
