Part 1: Introduction and Choosing the Right Barbecue Setup

Making the Most of the Final Summer Barbecue Weekend

As the unpredictable British summer draws to a close, the upcoming weekend presents what might be the last perfect opportunity to fire up the barbecue. After a season of hit-and-miss weather, this weekend promises sunshine, making it an ideal time to gather friends and family for a memorable cookout. Barbecues are more than just a way to cook food—they’re an experience, a chance to connect with loved ones over smoky, grilled delights, and the perfect way to celebrate the end of summer.

This article will guide you through everything you need to know to make the most of this final BBQ weekend. From choosing the right barbecue setup to mastering cooking techniques, we’ll cover all the essentials to ensure your barbecue is a sizzling success.

Choosing the Right Barbecue Setup: Charcoal vs. Gas

Charcoal Barbecue: The Traditional Choice

For many barbecue enthusiasts, charcoal is the gold standard. The rich, smoky flavour it imparts is unmatched, bringing a depth and complexity to your grilled dishes that gas simply can’t replicate. The process of lighting the charcoal, waiting for it to reach the perfect temperature, and then managing the heat adds a ritualistic element that many find deeply satisfying.

Types of Charcoal:

• Lumpwood Charcoal: Made from natural hardwoods, lumpwood charcoal burns hotter and faster than briquettes, making it ideal for quick, high-heat grilling. Its irregular shape can make maintaining a consistent temperature a bit tricky, but the flavour it imparts is clean and natural.
• Charcoal Briquettes: These are made from compressed sawdust and other wood scraps, designed to burn longer and more consistently than lumpwood. They’re perfect for longer cooking sessions where maintaining a steady heat is crucial, such as when slow-cooking ribs or brisket.

Wood for Smoking:

Adding wood chunks or chips to your charcoal barbecue can elevate your dishes by infusing them with additional layers of flavour. Different woods impart different flavours:

• Hickory: Strong and hearty, hickory is perfect for red meats, especially beef and pork. It gives a robust, bacon-like flavour.
• Applewood: This fruitwood is milder, offering a sweet, fruity flavour that works well with poultry, pork, and fish.
• Oak: A versatile wood that burns slowly and evenly, oak provides a medium smoky flavour that complements most meats.

Gas Barbecue: Convenience and Control

Gas barbecues offer unparalleled convenience. With a quick ignition and easy temperature control, gas barbecues are perfect for those who prefer a more straightforward cooking experience. You can start cooking almost immediately, and the ability to fine-tune the heat means you can cook a variety of foods at different temperatures simultaneously.

While gas doesn’t provide the same smoky flavour as charcoal, you can still achieve a rich, grilled taste by using a smoker box filled with wood chips. This allows you to combine the convenience of gas with the flavour benefits of wood smoking.

Which to Choose?

Your choice between charcoal and gas will depend on your priorities. If you love the process and the smoky flavour that comes with it, charcoal is the way to go. However, if you value convenience and precise control over cooking temperatures, a gas barbecue might be more your speed. Either way, understanding the strengths of each option will help you make the most of your final summer barbecue.

Part 2: Essential Barbecue Tools, Accessories, and Set Up

The Essential Barbecue Tools and Accessories

To make the most of your final summer barbecue, having the right tools and accessories is crucial. Not only do they make the cooking process smoother, but they also help you achieve that perfect grill mark, juicy texture, and full flavour that everyone craves. Here’s a rundown of the must-have barbecue tools and accessories that every grill master should have on hand.

Must-Have Barbecue Tools:

• Long-Handled Tongs: One of the most essential tools for any barbecue, long-handled tongs allow you to flip and move food on the grill without risking burns from the heat. Look for tongs with a good grip and sturdy construction to ensure they can handle everything from delicate vegetables to hefty steaks.
• Spatula: A good spatula is key for flipping burgers, fish, and other items that need a flat surface. Opt for a spatula with a slightly beveled edge to easily slide under food and a long handle to keep your hands safe from the heat.
• Grill Brush: A clean grill is essential for good-tasting food and maintaining your barbecue. A sturdy grill brush will help you scrub away charred bits from the grates before and after cooking, ensuring your next meal isn’t marred by burnt-on residue.
• Meat Thermometer: To cook meat to the perfect level of doneness, a reliable meat thermometer is indispensable. Whether you’re grilling steaks, chicken, or pork, this tool takes the guesswork out of cooking, ensuring your food is safe and cooked to your desired temperature.

Additional Accessories:

• Grill Baskets: Ideal for grilling smaller items like vegetables or seafood that might fall through the grates, grill baskets keep your food contained while still allowing it to get that smoky, charred flavour.
• Skewers: Metal or bamboo skewers are great for making kebabs, offering an easy way to cook smaller pieces of meat and vegetables together. Metal skewers are reusable and conduct heat to cook food from the inside out, while bamboo skewers add a natural touch and can be soaked in water to prevent burning.
• Chimney Starter: If you’re using a charcoal barbecue, a chimney starter is a game-changer. It allows you to light your charcoal evenly and get it to the right temperature quickly, without the need for lighter fluid, which can affect the flavour of your food.
• Grill Cover: Protect your barbecue from the elements with a durable grill cover. Keeping your BBQ covered when not in use will extend its lifespan, prevent rust, and keep it clean and ready for your next cookout.

Setting Up the Perfect Barbecue: Two-Zone Cooking

Mastering the art of barbecuing often comes down to how well you can manage heat. One of the most effective methods for doing this is through two-zone cooking, a technique that allows you to control the cooking temperature more precisely, ensuring that your food is cooked evenly and to perfection.

What Is Two-Zone Cooking?

Two-zone cooking involves setting up your grill with two distinct heat zones: a direct heat zone for searing and a cooler, indirect heat zone for slower cooking. This setup allows you to move food between the zones depending on the stage of cooking it requires, providing flexibility and control that single-zone cooking lacks.

Benefits of Two-Zone Cooking:

• Prevents Burning: By starting foods on the hot, direct heat zone to sear and then moving them to the cooler, indirect heat zone to finish cooking, you can avoid the common barbecue pitfall of burnt exteriors and undercooked interiors.
• Allows for Slow Cooking: Larger cuts of meat, like ribs or whole chickens, benefit from slow, even cooking. The indirect heat zone acts like an oven, cooking the meat thoroughly without drying it out or burning the exterior.
• Keeps Food Warm: If some items are done cooking before others, the cooler zone can be used to keep them warm without overcooking, ensuring everything is ready to serve at the same time.

How to Set Up Two-Zone Cooking:

• Charcoal Barbecue Setup: Pile the lit charcoal on one side of the grill to create a high-heat, direct zone. The other side of the grill, with no coals underneath, becomes your indirect heat zone. If you’re using wood chunks for added smoke flavour, place them on the hot coals for the best effect.
• Gas Barbecue Setup: Turn one or more burners to high heat while leaving one or more burners off or on low. The area over the high heat will serve as your direct zone, while the area over the unlit or low burners will be your indirect zone.

Using the Two-Zone Method:

• Searing: Start your meats and other items in the direct heat zone to get a good sear. This is particularly important for steaks and burgers, where you want a crisp, flavourful crust.
• Finishing: After searing, move the food to the indirect zone to finish cooking. This method is perfect for thicker cuts of meat that require longer cooking times without the risk of burning.
• Slow Cooking: For items like ribs or chicken, which benefit from slow, steady cooking, start them in the indirect zone and only move them to the direct zone at the end for a final sear or glaze.

Mastering two-zone cooking will elevate your barbecue skills, allowing you to cook a variety of foods perfectly and impress your guests with every meal.

Part 3: Mastering Marinades, Rubs, and Cooking Techniques

Top Marinades and Rubs for Your Barbecue

The secret to a truly unforgettable barbecue lies in the preparation. Marinades and rubs are essential tools for adding depth of flavour and ensuring that your meats, vegetables, and even plant-based options are tender, juicy, and bursting with taste. Here’s how to master the art of marinating and using rubs for your final summer barbecue.

The Magic of Marinades

Marinades are liquid mixtures that infuse food with flavour and moisture. They usually contain three primary components: acid (like vinegar or citrus juice), oil, and seasoning. The acid helps to tenderize the meat by breaking down its proteins, while the oil carries the flavour and helps to lock in moisture.

• Mustard and Ale Marinade: A quintessentially British combination, this marinade uses the tangy kick of mustard combined with the malty richness of ale. It’s perfect for pork and beef, adding a robust flavour that complements the smokiness of the grill.
• Honey and Mustard Marinade: This sweet and tangy marinade works wonderfully with chicken and vegetables. The honey caramelizes on the grill, creating a deliciously sticky glaze that pairs well with the mustard’s sharpness.
• Tandoori Marinade: Originating from Indian cuisine, this marinade is made with yogurt, lemon juice, and a blend of spices like cumin, coriander, and turmeric. It’s fantastic for chicken, imparting a deep, spicy flavour and a tender texture.
• Jerk Marinade: A Caribbean classic, jerk marinade combines allspice, thyme, scotch bonnet peppers, and garlic. It’s ideal for chicken or pork, delivering a fiery, aromatic punch that’s synonymous with island barbecues.
• Teriyaki Marinade: A popular choice in Japanese cuisine, this marinade uses soy sauce, sake (or mirin), ginger, and a touch of sugar to create a sweet and savory glaze. Teriyaki is especially good with chicken, salmon, and vegetables, adding a rich, umami depth.
• Chimichurri Marinade: Hailing from Argentina, this vibrant marinade is made with parsley, garlic, oregano, red pepper flakes, vinegar, and olive oil. It’s traditionally used for beef, especially on a grilled steak, but also works beautifully with chicken or even vegetables. The fresh herbs and sharp vinegar create a bright, zesty flavour that cuts through the richness of grilled meats.

Tips for Marinating:

• Timing: For maximum flavour, marinate your meats for at least 2 hours, but ideally overnight. Delicate foods like fish should be marinated for shorter periods, around 30 minutes to 1 hour.
• Technique: Make sure the marinade covers the food completely. For larger cuts of meat, consider scoring the surface to help the marinade penetrate more deeply.
• Avoid Over-Marinating: Especially with acidic marinades, be careful not to marinate for too long as the acid can start to “cook” the meat, leading to a mushy texture.

Can Plant-Based Meats Be Marinated?

Absolutely! Plant-based meats, such as those made from soy, pea protein, or seitan, can and should be marinated to enhance their flavour. Since plant-based proteins don’t absorb marinades in the same way as animal proteins, it’s often recommended to marinate them for a shorter time—typically 30 minutes to an hour is sufficient. A well-chosen marinade can greatly improve the taste and texture, adding depth and making the grilled plant-based meats more satisfying.

Example: A simple soy sauce, garlic, and ginger marinade works wonders on plant-based burgers or sausages, adding a savoury umami kick that enhances their natural flavours.

Rubs: The Dry Alternative

Rubs are dry mixtures of herbs, spices, and sometimes sugar that coat the surface of the meat or vegetables. Unlike marinades, rubs don’t tenderize the food but instead create a flavourful crust when cooked, sealing in the juices and adding a satisfying texture.

Creating the Perfect Rub:

• Classic Barbecue Rub: A simple yet effective rub might include paprika, brown sugar, salt, pepper, garlic powder, and cayenne. This combination works well on everything from ribs to chicken, providing a sweet and smoky flavour with a hint of heat.
• Mediterranean Herb Rub: Combine dried oregano, rosemary, thyme, garlic powder, and lemon zest for a rub that’s perfect for lamb or chicken. The herbs bring a fresh, vibrant flavour that pairs beautifully with the char of the grill.
• Mexican Chipotle Rub: This spicy rub blends chipotle powder, cumin, garlic powder, oregano, and a touch of cocoa powder. It’s ideal for beef or pork, offering a deep, smoky heat with a rich, earthy undertone. The cocoa adds a subtle complexity that balances the spiciness of the chipotle.
• Moroccan Spice Rub: A fragrant mix of ground cumin, coriander, cinnamon, ginger, and paprika, this rub is perfect for lamb, chicken, or vegetables. The combination of warm spices creates a complex, aromatic flavour profile that’s both sweet and savory, making it a fantastic choice for anyone looking to add an exotic twist to their barbecue.

Using Rubs Effectively:

• Application: Generously coat your meat or vegetables with the rub, pressing it into the surface to ensure it sticks. Let it sit for at least 30 minutes to allow the flavours to infuse.
• Cooking: As the food cooks, the rub will form a delicious crust, especially when grilled over high heat. For a more intense flavour, apply the rub the night before cooking and let it sit in the fridge.

Mastering marinades and rubs will transform your barbecue, turning simple cuts of meat and plant-based options into flavour-packed dishes that your guests will rave about.

Cooking Techniques for Different Types of Meat

Now that your meats are marinated or rubbed and ready to go, it’s time to focus on the cooking techniques that will ensure each cut is cooked to perfection. Each type of meat—and plant-based alternatives—requires a slightly different approach to achieve the best results on the barbecue.

Beef: The Ultimate Barbecue Staple

• Choosing the Best Cuts: For grilling, opt for well-marbled cuts like ribeye, sirloin, or T-bone. The fat content in these cuts ensures they remain juicy and flavourful when cooked over high heat.
• Cooking Tips: Start by searing the beef over direct heat to develop a rich crust, then move it to the indirect zone to finish cooking to your desired level of doneness. Use a meat thermometer to ensure accuracy—medium-rare should be around 55-57°C.

Chicken: Versatile and Flavourful

• Whole Chicken: If grilling a whole chicken, spatchcock it first by removing the backbone so it lays flat. This helps it cook more evenly. Cook it over indirect heat, skin side up, until the internal temperature reaches 75°C. For extra flavour, baste it with marinade or sauce during the last 10 minutes of cooking.
• Chicken Thighs and Wings: These cuts are perfect for barbecuing as they remain juicy and tender. Grill over direct heat for a few minutes to get a good sear, then finish over indirect heat. Thighs should reach an internal temperature of 75°C.

Pork: From Ribs to Chops

• Pork Ribs: Ribs benefit from slow cooking. Start them in the indirect heat zone, wrapped in foil to retain moisture, for about 2 hours. Then, unwrap and finish them over direct heat, basting with barbecue sauce until they’re caramelized and tender.
• Pork Chops: Choose thick, bone-in chops for grilling. Marinate or apply a rub before cooking, then sear over high heat. Finish them over indirect heat until they reach an internal temperature of 63°C, then let them rest before serving.

Vegetarian and Plant-Based Options: Grilling Beyond Meat

• Halloumi: This firm, salty cheese is perfect for grilling as it holds its shape and develops a beautiful char. Brush slices with olive oil and grill over direct heat for 2-3 minutes per side.
• Grilled Vegetables: Peppers, courgettes, and aubergines all take well to grilling. Slice them evenly, brush with oil, and season with salt and pepper. Grill over direct heat until they’re tender and have nice grill marks, about 3-5 minutes per side.
• Plant-Based Meats: Plant-based burgers, sausages, and kebabs can be treated similarly to meat. Marinating plant-based meats, even for a short time, can enhance their flavour significantly. Sear them over high heat to develop a crust, then move to indirect heat to finish cooking. Most plant-based options are pre-cooked, so you’re really just heating them through and adding that smoky barbecue flavour.

By applying the right techniques to each type of meat, vegetable, or plant-based alternative, you’ll ensure that everything you cook on the barbecue is perfectly done, flavourful, and delicious.

Part 4: Common Barbecue Mistakes, Elevated Side Dishes, and FAQs

Avoiding Common Barbecue Mistakes

Even the most experienced barbecue enthusiasts can make mistakes that affect the outcome of their grilling efforts. To ensure your final summer barbecue is a hit, here are some common mistakes to avoid and tips on how to prevent them.

Not Preheating the Grill

One of the most common errors is not giving the grill enough time to preheat. A cold grill leads to uneven cooking, sticking, and a lack of those coveted grill marks.

Solution: Preheat your grill for at least 15-20 minutes before adding food. For charcoal grills, this means waiting until the coals are covered with white ash. For gas grills, heat on high with the lid closed to ensure the grates are hot enough.

Overcrowding the Grill

Packing too much food onto the grill at once can result in uneven cooking and makes it difficult to manage flare-ups. Overcrowding also traps steam, preventing the food from developing a good sear.

Solution: Cook in batches if necessary. Leave enough space between items for heat to circulate and ensure that you can easily flip or move food around as needed.

Underestimating Cooking Times

Barbecuing is often a slower process than cooking on a stovetop, and it’s easy to underestimate how long certain foods will take, especially thicker cuts of meat.

Solution: Use a meat thermometer to check internal temperatures and ensure your food is fully cooked. Keep in mind that thicker cuts and bone-in meats will take longer to cook. Plan your barbecue with extra time in mind, so you’re not rushing the process.

Constantly Flipping or Moving Food

Flipping or moving food too frequently can prevent it from developing a good sear and can lead to overcooking. It’s a common mistake to fuss over the grill, especially for beginners.

Solution: Let the food cook undisturbed for several minutes before flipping. Typically, you should only need to flip meats once during cooking. If you’re cooking something delicate like fish, consider using a grill basket to make flipping easier without the risk of the food breaking apart.

Not Letting the Meat Rest

Cutting into meat immediately after it comes off the grill can cause the juices to run out, leaving you with dry, less flavorful results.

Solution: Allow meats to rest for 5-10 minutes after grilling. This gives the juices time to redistribute, resulting in a more tender and juicy bite.

Avoiding these common mistakes will help ensure that your barbecue is a success, with perfectly cooked, flavorful results every time.

Elevated Barbecue Side Dishes

No barbecue is complete without a selection of exciting and complementary side dishes. These elevated sides are designed to enhance the rich flavours of grilled meats and add a refreshing balance to your barbecue spread.

Horseradish and Tarragon Potato Salad

This twist on the classic potato salad ditches the heavy mayonnaise for a lighter, more vibrant dressing. The sharpness of horseradish pairs beautifully with the aniseed notes of fresh tarragon, creating a side that cuts through the richness of grilled meats.

• Ingredients: New potatoes, fresh tarragon, horseradish cream, Dijon mustard, olive oil, and lemon juice.
• Method: Boil the new potatoes until tender, then toss them in a dressing made from a mix of horseradish cream, Dijon mustard, olive oil, lemon juice, and finely chopped tarragon. Season with salt and pepper to taste. Serve warm or at room temperature.

Zesty Coleslaw with Apple and Fennel

This coleslaw is a far cry from the bland supermarket variety that always gets left on the plate. The crispness of fennel and the tartness of apple make this coleslaw refreshing and light, perfect for balancing the smoky richness of barbecued meats.

• Ingredients: Shredded white cabbage, fennel, green apple, carrot, cider vinegar, olive oil, and a touch of honey.
• Method: Combine shredded cabbage, thinly sliced fennel, julienned apple, and grated carrot in a large bowl. Whisk together cider vinegar, olive oil, and honey to create a light dressing, then toss with the vegetables. Add salt and pepper to taste, and garnish with fennel fronds for a fresh finish.

Elote-Style Grilled Corn on the Cob

Inspired by the popular Mexican street food, this version of grilled corn on the cob brings a burst of flavour with every bite. While traditional Elote uses cotija cheese and Mexican crema, these ingredients are tough to find in the UK. Our version ensures you get all the flavour without any hard-to-find items.

• Ingredients: Sweetcorn cobs, mayonnaise, sour cream, lime juice, smoked paprika, Parmesan cheese, and fresh coriander.
• Method: Grill the corn directly on the barbecue until charred and tender. Mix mayonnaise, sour cream, lime juice, and smoked paprika in a bowl. Brush the grilled corn with this mixture, then sprinkle generously with grated Parmesan and chopped coriander. Serve with extra lime wedges for squeezing over the top.

These elevated sides will not only complement the rich flavours of your barbecue but will also add a refreshing contrast that enhances the overall meal. They’re designed to impress and delight, making your final summer barbecue truly memorable.

FAQs: Everything You Need to Know for Your Last Summer Barbecue

To help you feel fully prepared for your final summer barbecue, here are answers to some common questions:

What is the best barbecue setup for a beginner?

For beginners, a gas barbecue is often the easiest to manage because it allows precise temperature control and doesn’t require the same level of attention as a charcoal grill. However, if you prefer the smoky flavour of charcoal, starting with a small kettle grill might be ideal. It’s important to practice setting up and managing the heat zones, whether you choose gas or charcoal.

How can I keep my barbecue warm without overcooking the food?

To keep food warm without overcooking, move it to the cooler, indirect heat zone of your grill or to the warming rack if your barbecue has one. You can also cover the food loosely with foil to retain heat while preventing further cooking. For larger items, consider resting them in a pre-warmed oven at a low temperature (around 60°C or 140°F) until ready to serve.

What are the best vegetarian options for a barbecue?

Grilled vegetables like peppers, courgettes, and aubergines are fantastic vegetarian options. Halloumi is another excellent choice, as it grills beautifully and adds a satisfying salty flavour. For a heartier option, try grilling plant-based burgers or sausages, which can be marinated or seasoned just like their meat counterparts.

How do I know when my meat is done?

The best way to ensure your meat is cooked to the correct doneness is to use a meat thermometer. Here are some key temperatures to aim for:

• Beef (medium-rare): 55-57°C
• Chicken: 75°C
• Pork: 63°C for chops; 75°C for mince

How can I add smoky flavour if I’m using a gas barbecue?

To add a smoky flavour when using a gas barbecue, use a smoker box filled with wood chips. Place the smoker box directly on the burner, and once the chips start smoking, reduce the heat and place your food on the grill. You can use different types of wood chips, such as hickory, apple, or oak, to experiment with different flavours.

Should I marinate my meat overnight?

Marinating meat overnight can deepen the flavour and tenderize tougher cuts. However, be cautious with highly acidic marinades (containing lots of citrus or vinegar) as they can start to break down the meat’s texture if left too long. For delicate proteins like fish or seafood, shorter marinating times (30 minutes to 1 hour) are recommended.

Conclusion

Your final summer barbecue is a chance to savour the last rays of sunshine with family and friends, and with the right preparation, it can be an unforgettable feast. By choosing the right barbecue setup, mastering essential tools and techniques, and avoiding common mistakes, you’ll be well on your way to barbecue greatness. Pair your grilled masterpieces with elevated sides and refreshing drinks, and remember to experiment with marinades and rubs to add your unique touch. As you gather around the grill this weekend, enjoy the process as much as the results, and create lasting memories with every delicious bite.