ARE YOU BRITAIN'S BEST BBQer?

Below you’ll find the 7 finalists who are all competing to be crowned ‘Britains Best BBQer’.

We need you. Vote for your favourite BBQ chef and the person with the most votes on the 10th July will be crowned.

Terms and conditions

Sue Taylor’s ‘Lamb Chops’

Ingredients

  • 12 lamb chops
  • 1 thumb sized piece of fresh ginger (no need to peel)
  • 4 cloves of garlic, peeled
  • 1 tsp cumin seed
  • Large pinch of chilli flakes
  • 1 tsp turmeric
  • 1 tblsp garam masala
  • Large handful of fresh coriander
  • 200ml of natural yoghurt
  • Salt
  • Juice of half a fresh lemon

Marks Marvellous Marinade for Maharaja lamb chops (serves 6)

  1. Blitz everything in a mini chopper then add to the yoghurt with the salt and lemon juice
  2. Coat the lamb chops in the marinade for 6 hours or leave overnight, remove from the fridge an hour before BBQ’ing

Emily Williams’ Marinated Chicken

Ingredients

  • Chicken
  • Olive oil
  • Sea salt
  • Ground black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • A Pinch of cayenne pepper
  • 1 clove garlic, chopped
  • 1 Onion, chopped
  1. Pop your chicken in a sealable bag and add in a splash of olive oil, some sea salt, some ground black pepper, a teaspoon of cumin, a teaspoon of paprika, a pinch of cayenne pepper, a clove of chopped garlic and one chopped up onion.
  2. Seal the bag and give it a good shake so that it’s all covered.
  3. Let it marinate for 20 minutes then pop it on the griddle part of the BBQ.
  4. Keep turning as it cooks and voila… delicious marinated chicken!

Nicholas Myle’s ‘British Lamb Shoulder Red Tractor marked’

Ingredients

  • Olive oil
  • Lemon
  • Dried Oregano from Pelasgia in Greece

Method:

  1. Marinate Lamb for 24hrs
  2. Place on skewers and cook over hot coals!

Rob Claydon’s ‘Beef Brisket’

Ingredients

  • 1 x full brisket (4-5kg) (point and flat with fat cap left on)
  • Salt and course ground pepper.
  • Smoking wood chunks

 

Hardware

BBQ ideally a smoker

Two channel digital thermometer

Note: You will require a BBQ that can regulate or control airflow to achieve a low and consistent temperature

Ideally a dedicated smoker but excellent results can be achieved using a kettle or drum bbq. I currently use what is called an upright drum smoker

  1. Once the coals are lit set the vents to achieve a temperature of 110-120 degrees. This is done by restricting the flow of oxygen to reduce the temp and increase it to raise the temperature.
  2. It’s important to have achieved a settled condition for temperature before adding the meat. The better you learn the variables of your cooker the less supervision it needs.
  3. Just before cooking apply Equal amounts amounts of salt and pepper – (Feel free to experiment with your favourite herbs and spices such as mustard powder garlic or celery salt)  rub the blend onto all faces of the meat
  4.  Throw a couple of smoking wood chunks onto the coal (oak wood or whisky barrel oak best for beef) Place the meat onto the grill, your temp probe into the thickest part of the meat and shut the lid.
  5. Ideally you will have a thermometer that can monitor both the grill temperature and the internal temperature you don’t want to be opening the lid. There’s a phrase within bbq circles  that is “if your looking your not cooking” learn to leave it alone
  6. As the meat cooks the internal temperature will begin to rise quite quickly. Don’t be fooled by this as the internal temperature will stall and will not rise for hours on end, during  this time the internal temp can even drop. Do not panic or raise the grill temperature. It is only the meat effectively sweating and cooling itself by evaporative cooling. This is called the BBQ stall or what I call the crack open a cold beer phase. During this phase the bark will begin to set. – The bark is the delicious crust that develops around the outside and also form the smoke ring.
  7. It’s a very subjective thing you can cook entirely though to finish or wrap in tin foil or butcher paper to prevent the outsides becoming too crusty. Tin Foil can be used to speed the stall  up a bit. I’m personally a massive fan of the crust so I don’t usually bother.
  8. After a very long period of time somewhere in the range of 8-12 hours the internal temp will eventually achieve a temperature of around 90 to 95  degrees. It’s a very small window of where meat   becomes tender much past this  it becomes dry and tough. Using a temperature probe you check temperature  it should feel like pushing a knife into warm butter each joint   is different.
  9. Remove the joint, wrap in foil and rest for a minimum of an hour then carve across the grain into slices ideally at the table in front of  a wowed group of friends.

Marcus Bawdon’s ‘BBQ Roast Dinner’

Ingredients

I like to cook with good quality meat, and cook it simply on the BBQ.

I seasoned a lovely pork leg roast with sea salt, black pepper and fennel seeds, working it into the skin and meat.

I then set up my BBQ so I could cook directly over the coals  at 180c for around 15 minutes with the skin side down so it starts crackling up.

I placed a chunk of cherry wood in the coals to give the pork a gentle sweet smoke and lovely colour.

I waited till the crackling puffed up, and moved the pork to the indirect side of the bbq away from the searing heat of the charcoal and placed some parboiled spuds in a tray with some sunflower oil and sea salt for roasties. I cooked the pork until the meat hit 64c internal temperature, so it stayed nice and juicy.

I allowed the pork to rest and served up with a big pile of roasties and veg.

Barbara Kirk’s ‘Recipe for minted lamb burgers stuffed with feta cheese and tzatziki’

Ingredients

  • FOR THE MINTED LAMB BURGERS
  • 500g of lamb mince
  • 1 chopped onion
  • Two tablespoons of mint sauce
  • 15g of fresh mint
  • 1 clove of garlic
  • 100g of feta cheese
  • 1 egg
  • Half a cup of breadcrumbs
  • Salt and pepper to garnish
  • FOR THE TZATZIKI:
  • 1 half cucumber, finely chopped
  • 500g of Greek yoghurt
  • Juice and zest of half a lemon
  • 50g of chopped fresh mint

Method

Lamb burgers:

  1. Add mince meat to bowl
  2. Add the one beaten egg, the onion, mint leafs and sauce, breadcrumbs
  3. Combine together with hands (make sure you wash those)
  4. Separate into 125g portions into meatball shape
  5. Make an indentation to each meatball and add a cube of feta cheese into each
  6. Pat into burger shape patty and then cook on BBQ to individual taste usually 10 -15 minutes
  7. Season with salt and pepper at the end

Tzatziki:

  1. Take all ingredients and combine them together

Final step… relax and enjoy homemade your minted lamb burgers with a tzatziki dip!

Sophie Hyam’s recipe for ‘Beef Burgers’

Ingredients

  • FOR THE BURGERS:
  • 500g chuck beef, minced. 
  • 1 red onion, diced
  • 2 garlic cloves, crushed
  • 1 tablespoon of light olive oil
  • 1 egg ( lightly beaten) 
  • 1/2 teaspoon of Dijon mustard
  • Sea salt and black pepper to season 
  • FOR THE KEBABS:
  • 2lbs of sirloin steak (cut into cubes) 
  • FOR THE KEBAB MARINADE:
  • 2 tablespoons olive oil
  • 2 tablespoons tomato ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon of dried oregano
  • Good pinch sea salt
  • Good grind of black pepper

Recipe for the Burgers: Makes 4 – 6 (depending on the size of your burgers) 

  1. Finely dice the onion and heat olive oil. Sweat the onions off on a low heat without colouring for 5 minutes, then add the garlic for a further 5 minutes. Allow to cool.
  2. Place mince in a large mixing bowl. Add cooked onion mixture, beaten egg, Dijon mustard and a good pinch of sea salt and black pepper. Shape into burgers. I like mine quite flat as they cook quickly on the BBQ. 
  3. Chill until the BBQ is at the right temperature.
  4. Cook around 5 minutes each side.
  5. Served in a toasted brioche, sliced red onion, sliced tomatoes, relish and cheese of your choice. 
  6. Enjoy tasty homemade BBQ burgers.

For the Sirloin Steak Kebabs (Makes 6)

  1. Mix all ingredients together and add cubes of sirloin steak. I like to marinade mine over night but after 4 hours the flavours start to infuse.
  2. Thread the steak into skewers.
  3. Place on BBQ and keep turning until the steak is cooked to your liking. Mine is medium rare which is perfect for sirloin steak so around 10 minutes turning often.
  4. Obviously we all cook according to our likes so add peppers, red onion, baby tomatoes or mushrooms to the skewers if you so wish. Brush with olive oil and season the veg prior to to threading on the skewer. 

Now enjoy your Beef Sirloin Steak Kebabs with all your other BBQ food.