BBQ-Top Picked Tips

Planet Barbecue’s most accomplished pit masters are what Steven calls “process-oriented.” In other words, the convenient push-button ignition and regulated fuel flow of gas and pellet grills and smokers hold little allure for them. They take immense pride in building a noble fire with wood and/or charcoal and maintaining it for the duration of the smoke session, sometimes dusk to dawn (or until the beer runs out).

But the other night—as in the middle of the night—it occurred to me, as I pulled jeans over my sleep pants, why so many Hall of Famers are Southerners: They don’t have to leave their warm beds in 20 degree temperatures or slog through 18 inches of snow to feed the fires. Of course, there are reasons beyond creature comfort for wanting to prolong the burn. Maybe you promised to bring brisket to work in the morning and can’t afford to stay up all night. Or it’s a workday, but guests are coming at 6 p.m. for your famous pulled pork.

Fortunately, there are several methods for building a fire capable of sustaining itself for several hours, anywhere from 6 to 18. All are covered in Steven’s terrific book, Project Smoke. Here is a summary. The Ember Spread Method: Intersperse unsoaked wood chips or chunks among the unlit charcoal. Place a paraffin fire starter in the center and position 3 coals over it. Light the starter. Once the 3 pieces of charcoal are lit, close the lid and adjust the vents to obtain a temperature of 225 to 250 degrees. The lit coals will gradually ignite the unlit coals and wood giving you a slow, steady burn and hours of smoke.

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The Top-Down Burn Method: Here’s another great way to achieve a protracted burn, and it works with both lump charcoal and briquettes. Arrange three-quarters of the charcoal in the firebox, interspersing it with unsoaked wood chunks or chips. Light the remaining coals in a chimney starter. Pour the lit coals on top of the unlit coals, arranging a few more wood chunks or chips on top. The lit embers will gradually light the remaining coals from top to bottom.

The Minion Method: Similar to the Top-Down Burn Method above, the Minion method is associated with a competition barbecuer named Jim Minion. He always uses briquettes, about eight pounds. Fill the firebox with unlit coals, interspersing them with unsoaked wood chips or chunks. Create a depression in the briquettes. Arrange a few (four to six) lit embers on top. Burns using this method can last 8 to 12 hours.

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The Snake Method: Arrange your charcoal in a thick C-shaped coil around the periphery of the charcoal grate of your kettle grill or water smoker. The coil should be about three coals thick. Sprinkle the top of the coals with wood chips or place wood chunks on the coil at intervals. Using an electric fire starter or a blowtorch, light three or four coals at one end. (Alternatively, place lit coals at one end using tongs.) A variation on the snake method is the Domino or Fuse Method where you make a circle or coil of briquettes in a single orderly row, each briquette stood on end and leaning against the next one in the series (like a row of dominos) with wood chips sprinkled on top or wood chunks arranged at intervals. This method is great for maintaining cold smoking temperatures for several hours.

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Grilled Shrimp on Skewers

Grilled shrimp is a great way to add seafood to your cookout. While it seems easy enough to toss a few shrimp on the grill, there are some barbecue tips and tricks that will help you make them even better.

The secret to perfectly grilled shrimp begins with the preparations, from selecting shrimp to skewering and seasoning. The actual grilling part is very easy and extremely fast; overcooking is the biggest mistake backyard chefs make. We'll walk you through each step, giving you the keys to great barbecued shrimp every time.

Choosing the Best Shrimp

At the store, you will find a variety of shrimp ranging in size from extra small to extra colossal. Large and jumbo shrimp are most common and economical. They're also a great size for the grill.

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When determining how much shrimp you'll need, keep the count per pound in mind. You will usually get 30 or so large shrimp per pound and around 20 or so jumbo shrimp per pound. If shrimp will be your main dish, count on 1/3- to 1/2-pound per person. If you choose to leave the shells on, make it 3/4-pound per person.

For safety and flavor reasons, do not refreeze shrimp that have been thawed out. This includes those displayed on ice in the grocer's case, which were most likely previously frozen. Most people who do not have a ready supply of live shrimp available will actually be better off with individually quick frozen (IQF) shrimp.

You can grill either raw or precooked shrimp. Both will grill up quickly, but those that were previously cooked will be even faster and you'll essentially just need to warm them through.

Checking the Freshness of Shrimp

It's important to ensure that your shrimp is fresh, even if it has been frozen. According to the U.S. Food and Drug Administration (FDA), it is safe to eat thawed shrimp if they have translucent and shiny flesh. The smell can often be a better indicator, though.

Shrimp that are okay to eat will have a light saltwater smell. Any strong, rancid odors, especially the smell of ammonia (rotten eggs), indicates that they need to be thrown away. Also, you should not eat shrimp that smell like chlorine or gasoline, which they could have picked up while being caught or during the freezing process.

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Sometimes shrimp can smell a bit like iodine and this does not pose a health risk. It's likely due to all the plankton shrimp eat, so it's perfectly natural. Though it's not necessary, there's a simple way to draw out the iodine odor and taste:

   In a large bowl, combine 2 tablespoons baking soda with 1 quart of water.    Add the shrimp and let them soak for 10 minutes.    Rinse with cold water.

Prepping Shrimp for the Grill

There are two great debates when cooking shrimp: shell or no shell and vein or no vein. Each has its advantages and there is no right or wrong answer.

While most Americans prefer shelled shrimp without the vein, whole shrimp are preferred in much of the world. The main advantage is that you get to enjoy all of the crustacean's flavor. The shell will also protect the shrimp from drying out on the grill.

You must remove the shell to devein a shrimp. If you don't like the veins, that may make up your mind right from the start. Depending on the type of shrimp you buy, they may already be deveined and shelled with only the tail left.

Leaving the shrimp in the shell makes preparing them fast. Your guests will have to remove the shells while eating, but if you're outside anyway, the mess is not a big issue.

On the flip side, without the shell and vein, shrimp are easier to skewer. This is also the better choice if you're going to season them with a marinade because it allows the extra flavor to get inside the shrimp where it will have more impact.

If you choose to devein shrimp, simply use a small pairing knife or deveiner. Cut a slit along the back and remove the black, stringy vein.

Seasoning Shrimp With Spices

With your shrimp prepared, it's time for the fun part. Seasoning shrimp can be as simple or complex as you like and there are many tasty grilled shrimp recipes to choose from.

If you're looking for something simple, coat them in olive oil, flavored butter, or barbecue sauce. These can be brushed on while the shrimp are on the grill, but you'll have to work fast.

You can also add a variety of herbs and spices to create a custom marinade. Garlic, paprika, or cayenne will create a spicier shrimp and are great with melted butter. A marinade of lemon juice with cilantro, basil, garlic, and cilantro gives it a tangy, herbal taste. In general, marinating shrimp only takes 30 minutes.

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Skewering the Shrimp

While you can simply toss individual shrimp onto the grate, skewers make the job easier. They eliminate the risk of a shrimp falling beneath the grate and you can remove and flip a skewer faster than individual shrimp.

It's best to soak wooden skewers to prevent the wood from burning and reduce the chance of eating splinters. If you use metal skewers, a small amount of cooking spray will make getting the shrimp on and off easier.

There are three ways to skewer the shrimp on your prepared skewers:

   Straight Down the Middle: This is used more often for prawns because they have a straighter body, but you can skewer shrimp lengthwise as well. This may be easier if you choose to keep the shell on and creates a finished grilled shrimp that is nice and straight.    Top and Bottom Curve: The most common method for shrimp is to skewer them in two places, accentuating their tight curve. Simply stick each shrimp once through the top and again near the tail.    Double Skewer: To reinforce your shrimp skewers, ensuring no shrimp falls off, use two skewers. Stick each shrimp in the head and tail, but do it a second time with another skewer. This method also makes flipping the skewers super easy.

However you choose to skewer them, don't overcrowd your shrimp. Leave a little space between each so they cook evenly. Since they cook faster than vegetables, it's best to keep shrimp on separate skewers rather than mixing the two as you would with a traditional kebab.

Shrimp Skewers on a Grill

The last secret to great grilled shrimp is to avoid high heat. It cooks them too fast and you run the risk of overcooked, rubbery shrimp. Instead, wait for the grill to get down to a medium heat. You should be able to hold your hand over the grate for four seconds.

Once you get the ideal temperature, set your skewered shrimp on the grate so they are not crowded. Raw shrimp is done once the entire body turns a different color—usually from gray to pink—and it has a pearly, opaque appearance. This should take around 5 minutes and you'll want to flip them halfway through.

BBQ burger recipes

Double-swiss and green chilli relish burgers Like cheese? Then you’ll love this BBQ burger recipe. Treat yourself to a double-swiss burger, stacked high with beef, Emmenthal cheese, lettuce and tomatoes, and finished off with a green chilli and cornichon relish.

Ultimate grillable vegan burgers

Check out this vegan BBQ recipe for a burger with full-on flavour and a meaty texture. Suitable for the grill, these completely vegan loaded burgers are an absolute must at any barbecue. Try our vegetarian burger ideas here…

Spicy BBQ pulled pork buns with pickled slaw

Slow cooking is the best way to get juicy melt in the mouth pork shoulder. Take a look at our BBQ pulled pork recipe for succulent pork buns which are seriously tender – they’re the perfect weekend crowd pleaser.

Miami-style blackened fish sandwich with smoked paprika mayo

Who said you couldn’t barbecue fish? These fish sandwiches are a quick and healthy way to serve fish on the barbecue. Coat in spices and grill before stuffing into buns and serving with smoky paprika and lime mayo.

BBQ chicken recipes

Our BBQ chicken ideas include show-stopped whole grilled chicken, BBQ chicken wings and many more ideas to entertain your friends and family. For more exciting chicken recipes, click here… BBQ buffalo chicken thighs with wedged ranch salad Check out this epic bbq chicken thigh recipe with punchy buffalo sauce, fresh and crunchy iceberg lettuce and creamy ranch dressing. This easy recipe is perfect for a summertime bbq with friends and ready in under an hour.

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BBQ roast chicken

Learn how to cook a perfectly seasoned and juicy chicken on the barbecue and get the most of your roast chicken with all the tricks of the trade from cookery writer Adam Bush.

Cider can chicken

Pack in new flavours and try out more adventurous cuts and techniques on the barbecue this summer. This BBQ chicken recipe is a real show-stopper. Cooking the chicken over a cider can keeps the meat moist while basting in a cider chimichurri.

Brazilian piri piri spatchcocked poussins

This simple chicken recipe is a barbecue must-have. Piri piri is the best marinade for grilled chicken or poussins, and it’s quick and easy to make your own.

Mojito grilled chicken

We’ve given grilled chicken a mojito twist in this summery BBQ recipe. Rum and sugar caramelise well when cooked together in a marinade – do keep an eye on this as it cooks and adjust the grill to get a nicely browned skin without too much blackening. You can also barbecue the chicken if you like. Serve this delicious BBQ chicken recipe with rice and a tomato salad.

BBQ showstoppers

Our BBQ ideas will keep you going. If you’re entertaining with a BBQ in the garden this summer, try our meaty centrepieces and serve with some inventive BBQ sides (recipes below). From spatchcocked poussin to Dr Pepper ribs and recipes for lamb chops.

Start with our tips on cooking meat on the BBQ: 1. Start early. Light the coals or get the gas barbecue up to temperature, and tend it. The trick with low and slow barbecuing is to keep the temperature even. Brits tend to throw a whole bag of coal with a pack of firelighters and cook when it’s raging hot. Don’t. Start with a third of a bag, or find the right level on the gas and keep it there. This is an exercise in restraint and patience. Find your inner Zen. Use breathing techniques. Calmly does it. 2. The meat is also important. Most cuts of brisket in the UK have been trimmed of almost all fat. You need this fat when cooking low and slow. It’ll keep the meat beautifully moist. 3. Buy a meat thermometer. There are some people who can tell how the inside of a piece of meat is cooking from 1,000 yards away, most can’t. A meat thermometer lets you know exactly how the meat is cooking and when it’s ready. Cajun picanha with bean salad Check out this epic beef recipe with punchy cajun spices and a fresh bean salad. Picanha is also known as the top sirloin cap or the rump cap. Popular in the US and Brazil, it’s a pointed cut, so is great for serving a crowd as you’ll get well done to rare from the same piece of beef.

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Miso-glazed ribs with Asian slaw

Check out these melt-in-the-mouth baby back ribs with a crunchy, vibrant Asian slaw for your next BBQ.

Beer-braised lamb tacos with charred green tomato salsa

Impress your friends at your next BBQ with these super tender lamb shoulder tacos. Serve with our homemade punchy green tomato salsa and a moreish bean salad. You can use regular red tomatoes for this if you can’t get green.

Vietnamese BBQ caramelised pork loin

Try our glazed Vietnamese BBQ pork dish. This recipe is great for family BBQs; it’s delicately sweet, gluten-free and easily serves 6. Alternatively, this recipe works just as well when roasted.

Home-smoked brisket

Take a look at our epic home-smoked brisket BBQ idea – it’s easy to prepare once you know what you’re doing. Follow our expert tips to create the most tender meat centrepiece, it’s all about low and slow…

Korean-style lamb chops with spicy sesame cucumber salad

An easy recipe for a Korean BBQ at home. Lamb chops marinated in a sweet-sour sauce, then grilled and served with spicy cucumber salad and chilli sauce.

Dr Pepper ribs

The caramel and spice flavours of the fizzy Dr Pepper drink add an extra dimension to these BBQ sticky ribs. A great, fun twist to your BBQ.

Easy griddle breads with lamb, dill and yogurt topping

These easy griddle breads with lamb, dill and yogurt topping make a great barbecue supper for the family. The lamb is packed full of delicious Middle Eastern flavours, and the pomegranate seeds provide a juicy crunch.

Plum and sesame lamb cutlets

Rosie Birkett’s plum and sesame lamb cutlets are the ideal family BBQ recipe. The delicious, sweet, sticky glaze with a kick of spicy sriracha works so well with lamb and the spring onions add a crunch of freshness. They look fantastic, and are sure to be a hit at your next barbecue.

BBQ skewer recipes

BBQ kebabs are perfect for entertaining over the summer. Check out our skewer ideas, from yakitori chicken to popular halloumi kebabs. Find our full collection of BBQ skewers recipes here…

Harissa-honey sausage skewers

Check out these honey glazed cocktail sausages with harissa. These quick and easy skewers are super simple to make and ready in just 30 minutes, a perfect side to your summer bbq.

Sriracha-and-lime-marinated chicken skewers

Check out these easy chicken skewers with a punchy, zingy marinade. These chicken skewers are super simple to make and ready in no time, perfect bbq food.

Bun cha

Take a look at our Vietnamese BBQ idea. Bun cha is very easy to prepare as the sizzling pork is served with a make-ahead salad of cold noodles, herbs and beansprouts, and a punchy dipping sauce. For more Vietnamese recipes for the BBQ, click here.

Grilled padron peppers and chorizo skewers with honey drizzle

These sticky grilled padron peppers and chorizo skewers with honey drizzle make the perfect BBQ starter to serve with drinks over the summer months. What’s more, they’re super quick and easy to make.

BBQ sides recipes

Try our BBQ side dishes to create the perfect summer entertaining spread, from Mexican-style corn on the cob to smoky aubergines and tear-and-share garlic bread. Click here for plenty more BBQ side dishes ideas..

Herb, watermelon and rice noodle salad

Try our gluten free Vietnamese style herb, watermelon and rice noodle salad. This refreshing recipe makes a great BBQ side dish and is ready in less than 30 minutes. What’s more, it’s low in calories.

BBQ fish sauce wings

Check out these sweet and sticky BBQ chicken wings. This gluten-free recipe is super easy to make and a real crowd pleaser at any summer BBQ.

Cobb salad with green goddess dressing

Cobb salad is an American classic of chopped tomatoes, avocado, leaves and crisp bacon. Our version of this authentic BBQ side dish adds blue cheese, sourdough croutons and a green goddess dressing.

Spiced corn on the cob

This recipe for spiced corn on the cob is based on a grilled Mexican street snack but gets a bump of flavour from punchy Korean gochuchang sauce. If you can’t find it, use any garlicky chilli sauce.  This veggie BBQ side dish is a great way to pep-up sweetcorn for your next barbecue.

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Smoky miso aubergines

Miso and aubergine is a match made in heaven, and this recipe is perfect for the BBQ this summer. Make sure you check the miso is vegan, if that’s the diet you follow.

Mozzarella and basil bread

Our favourite garlic bread recipe, perfect for a BBQ side. Stuff baguettes with mozzarella, basil and garlic, then BBQ or bake for a delicious twist on this family favourite. We’ve got plenty of exciting bread recipes to bake and serve with your BBQ burgers, meats and salads.

Blistered runner beans with bagna cauda

It’s outdoor dining month here at Jamieoliver.com. The sun is out, as are the terrible T-shirt suntans, and that means one thing: barbecue season.

Let’s face it – most of us are terrible barbecues. If we’re not cremating sausages, we’re probably poisoning our friends. It’s strange that we pick the method of cooking that needs possibly the most concentration on days when all we want to do is kick back and have a beer.

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Cooking well over fire takes some skill, but mastering those techniques will give you a special seat of honour among your friends. Here are our top ten tips, equipment and techniques. Armed with these you will be Lord of the Tong, Master of the Flame, the guy stood next to a screaming heat source on an already-hot day. Get fired up, it’s grilling time.

Get the right barbecue

It may sound basic but there are two crucial things your burner needs if you want to make great barbecue food. The first thing is, it has to be a charcoal one. There’s nothing wrong with gas barbecues, but you won’t get any extra smoky flavour. You might as well be cooking in the oven, flavour-wise! The second thing you need is a lid. It locks in flavour, keeps the temperature constant and can be used as an extra technique. Without one you can’t do beer can chicken, or melt cheese on burgers, or smoke ribs…

Use the right fuel

In the UK, charcoal is usually bought in a rush from a petrol station car park as soon as the sun peeks its head around a cloud. But being prepared can make a huge difference, because the charcoal you use changes the way your food tastes. Our main man DJ BBQ, author of Food Tube’s BBQ Book, recommends lumpwood charcoal – the stuff that looks like burnt tree – because it will give the best flavour. It’s unadulterated and natural.

If you’re a bit of a pro, try adding wood chips to your charcoal. Hickory and oak are great with fish and pork, while cherry and apple wood add a sweetness to most meats. Just soak half what you’ll use in water to make it last, then add it all once lit.

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Wait for the right moment to cook

Barbecuing takes patience and concentration, in that order. You need to wait for the flames to die down – flame-grilled is a very misleading term! You want the coals white hot – by which I mean grey and glowing. That’s the hottest and evenest heat.

Get the temperature bang on

Following on from that, don’t forget that what you have created is a caveman oven, so you need to control the heat just like an oven. DJ BBQ says the best way to test the heat is with your hand. Hold your hand about 12cm/5inches above the grill and see how long you can hold it there comfortably (ie. without screaming).

6 seconds = low heat 4 seconds = medium heat 2 seconds = in DJ’s words “hotter than a goat’s butt in a chilli pepper patch” 0 seconds = Hospital. Now. You also need to control the temperature across the grill. The easiest technique is the half and half – put all the coals to one side, so you have a mega-hot side and one with no direct heat.

Get the best tools

We’ve all accidently lost a sausage down a grill or flipped a burger over the edge. Well, get yourself a decent fish slice, a heavy-duty oven glove and maybe even a fish grill (clamp/clip/basket thing – we’ve no idea what they are called). The one bit of kit you simply must have is a decent pair of tongs – they give you the most control, and reduce the chances of dropping anything between the grills.

Make your own burgers

Homemade burgers are better. Even if you make them from nothing but salt and pepper and good-quality meat, they will beat anything in the shops. Buy mince with plenty of fat, or get your butcher to give you some minced flank or chuck– you’ll get juicy, flavourful burgers whether you like them pink in the middle or cooked right through. This recipe from Gennaro is a cracker.

Fish is great on barbecues

Why do people forget fish? Fish and smoke are such great friends (think smoked salmon!). So get a whole trout or side of salmon, throw some oak chips in and cook like the caveman you always knew you were. If you’re feeling fancy, slice a whole fish open and stuff with lemon, dill and pepper. Or try this beautiful grilled trout from Cook with Jamie.

Marinade, marinade, marinade!

We all know the phrase “leave for a few hours, ideally over night”. Well that applies doubly to barbecues, to make sure the flavours aren’t overridden by the addition of the smoke. In fact, it’s best to save some marinade when you make, and brush your meat or fish with the marinade every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavour and caramelise gently as it goes.

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Don’t ruin the vegetables

I know barbecues are an excuse for us all to turn into carnivores, but fire does wondrous things to vegetables too, if you get the technique right. What you want is that lovely charring along the bars – it looks amazing, and tastes even better. So slice thin, then grill straight away – no oil, no seasoning. Once cooked you can add the flavour in some quality olive oil and a bit of vinegar, like in these griddled veggies. Don’t believe me, take it from a very soggy Jamie:

Get the sides right

terthought! They will make up two-thirds of what you eat if you’re trying to have something that resembles a balanced meal. You could go for a classic potato salad, get some cheeky corn on the cobs on the grill, some simple and delicious couscous or, my favourite, some Navajo flatbreads – awesome made on the barbecue and great for mopping up marinades.