My Dad loved to BBQ. Come the summer, he would BBQ at the weekends. I’d usually help him. He would cook chicken thighs, sausages and burgers, grilled courgettes, kebabs, fish parcels… He would experiment a little. It always tasted so good. We would usually finish off with grilled bananas in their skins or fruit parcels in tinfoil with a splosh of alcohol. On holidays to France, he made his own BBQ to take with us and we would buy food from the market and cook on it most days. Sometimes fresh fish bought off the boats in the harbour. The best times and some of my happiest memories. If only he could see what BBQ's I have now and what I cook on them, I think he would be very excited and impressed!

 

I went on a build and bake day at River Cottage with my son over 12 years ago and we came home with ‘the book of words’. Two years later I built my very own pizza oven in my garden and I started a new job in a BBQ shop which sold fire pits, Kamado Joes and lots of other BBQ’s. I fell in love with the Kamado Joe and bought one. I taught myself to cook in it and realised that you could bake in it too – at the same time as you’re grilling meat. Anything you can cook indoors, you can cook outdoors and that is true if you’ve a BBQ with a lid – anything is possible, even a pavlova. I was asked to do a few demos at festivals and I’m a regular contributor for The BBQ Magazine. I fell into BBQing and cook more outdoors than I do indoors. My BBQ area is my happy place and I love cooking outside.

 

The BBQs I use most are at the end of my garden on the decking next to my summerhouse, not too far away from the house. I’ve access to electricity and there’s just about enough light when BBQing in the winter. It’s not under cover, so I leave the sun umbrella out to keep me dry when I’m outside cooking in the rain. There’s a big wooden table and my charcoal and wood is not too far away.

 

home-cooking, world cuisine, local produce.

 

It’s got to be a steak. For a quick cook, it would be a hanger steak, hot and fast, get a good sear on it and cook it to medium. For a bigger cut say a Cote de boeuf, I would do a reverse sear on that, let it cook slowly first to render down the fat, then crank up the heat and sear over hot coals to get that crust, locking in all the juices and flavour and a bit of flame action adds to the excitement of the cook.

I tried a bag of Big K and was really impressed with it. It was easy to light, burnt well and there was hardly any smoke nor ash which was perfect to use in my Kamado Joe. I was contacted by Big K several years ago and asked to be an ambassador – thanks to the guys who must have recommended me - I’ve not looked back since. Big K produce everything I need for all my BBQ’s – from Woodies to light my fires, charcoal for my BBQ’s, briquettes, Kiln Dried Wood and other products too. They all have their uses and I love them all.

 

I’ve been using Big K Charcoal for about six years. Packaging has improved and new products pop up now and then. It’s always worth looking on the website for offers and bundle deals and when it’s delivered on a pallet you can be sure it will have been handled well in transit from the factory and will arrive in good condition. What I love about it is that it is still family owned and the products are excellent quality. I’m really humbled to be part of the Big K family. 

 

Enjoy the journey! It’s like riding a bike – fire up and get cooking! Cook what you want to eat. Build up a few cooks and move on to different dishes. Experiment a little. Allow extra time to cook as it always seems to take longer on a BBQ. If your guests are getting hungry, they will have to wait to be fed. Use an instant read thermometer to check your food is cooked properly. That way it will still be juicy and flavourful without being overcooked and dried out. Get to know your BBQ and how it heats up. You’ll soon know how to control the temperature. Using good quality charcoal will help with the cook and the taste of the food.

 

BBQ happy!

My favourite would have to be the Woodies… lovely and natural firelighters and these are a necessity to start your fires of charcoal and wood.

 

Next is ACH15 – the charcoal I use most. It’s a good all-rounder, lights easy, little smoke, not much ash and burns for a long time. Great to use in my Kamado Joe.

Kiln Dried Kindling – perfect for my pizza oven to start the fire and to cook with. They are just the right size.

I do like the Instant Light Bags which I take to the beach. They are the perfect size for my portable BBQ which I sometimes cycle to the beach with. I love these beach trips and BBQ’s.