Improve The Flavour Of Your Bbq Meat…

May 21st 2015
By: Melanie

The spring bank holiday weekend is a great excuse to dust down those BBQ’s and get grilling. The flavours of your meat can be greatly improved by marinating it over night, not only does it infuse the meat with flavour but also makes it much more tender, especially beef and chicken.
Another way to infuse flavour into your BBQ’d meat is to burn herbs such as rosemary and thyme on the heat. Recently in the quarter-finals of Master chef, the contestants cooked in a Swedish restaurant where the chefs have gone back to stone age type cooking; fish cooked in hay, fresh pine tree branches, and fresh juniper bushes – all ways in which you can improve the flavours of your meats. But just be careful to only use this technique of coal BBQ’s, and there is a fire risk attached to this type of cooking.
Another way to ensure your meat stays tender is to leave it at room temperature for an hour before you cook on your BBQ.
Here are some marinades created by two of our best UK chefs:
Local boy Jamie Oliver has some great grilling recipes, our favourite is his ginger and honey chicken wings as they are cheap and simple to make.
You will need the following ingredients:
·  25 higher-welfare chicken wings
·  Ginger and honey marinade
·  5 spring onions, finely sliced
·  5 tbsp honey
·  2 tbsp soy sauce
·  1 red chilli, sliced
·  1-2 cm piece of ginger, grated
·  4-5 sprigs of thyme, leaves picked


Lamb is one of the those meats that when it’s BBQ’d it can go tough so here is a recipe for marinated lamb available on the BBC Good Food website: Gorden Ramsey’s Marinated barbecue lamb with shallot marmalade, served with griddled vegetables.

4 cannons of lamb (see Choosing your meat, below), about 170g-200g each
approx 350ml olive oil
2 bulbs fennel (trimmed, use fennel tops in marinade)
4 tbsp balsamic vinegar
1 bunch (about 250g) asparagus
2 red peppers (Gordon used Romano)
6-8 sprigs thyme
4 slices sour dough bread
For the marinade
juice of 1 lemon
2 tsp Dijon mustard
1 fat garlic clove, crushed or finely chopped
fennel tops, from above, chopped
handful mint leaves, roughly chopped
For the shallot marmalade
8 shallots, halved and sliced
4 fat garlic cloves, sliced
3cm cube fresh root ginger, peeled and grated
1 tsp mild curry powder
2 tsp golden caster sugar
3 tbsp white wine vinegar
3-4 tbsp crème fraîche
for the method:

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Readers might also like: Feeling Frazzled By The Choice Of Bbq’S On Offer?