BIG K AMBASSADOR STORIES
We catch up with Big K Ambassador Nathan McLaughlin of one of Northern Ireland's finest! As he talks through his earliest memories of Barbecuing, outdoor BBQ shack and favourite Charcoal to use!
What is your earliest memory of BBQing?
Back before global warming had properly clocked in and we still got the occasional half-decent summer with little rain, I remember my dad firing up an old open BBQ that had probably been dragged out from behind the shed at the first hint of sunshine. This was long before anyone talked about “real” barbecue, so a bottle of fire-lighting fluid was always on hand. This was partly for the practicality, but mostly for the impressive burst of flames that let everyone know this was happening.
The sausages might have been a bit charred on the outside, but nothing was ever raw. My dad knew what he was doing at the grill and I was always quietly proud watching him work, poking, turning, checking, taking it seriously while pretending not to - Always with a cold beer in his hand. Everything got a generous helping of Thousand Island dressing anyway, because that was just how BBQ food was meant to be eaten.
The moment the sun came out, we were straight onto him to get the BBQ going. It didn’t matter if it lasted five minutes, the sun meant BBQ in our house.
And honestly, the food was always good. No fuss, no trends, just proper BBQ food made by my dad and it tasted like summer.
When did you realise you wanted to become a pit master?
I’d always loved BBQ food and I’d always loved being outdoors. Before BBQ, rugby was my thing, until a bad shoulder injury put an end to that. Surgery followed and with it the realisation that I suddenly didn’t have a hobby anymore.
I struggled for a while after that, trying to find something I was actually good at and could pour myself into. Then Covid hit. With a lot of unexpected free time and some surprisingly half-decent weather, BBQ started to take centre stage in my life. What began as something to pass the time slowly turned into a craft — something I wanted to learn properly, improve at and obsess over. Somewhere between the long cooks, the smoke and the quiet time outdoors, it clicked. This wasn’t just a pastime, it was something I was genuinely passionate about.
From that point on, the rest is history.
What is the best part about your set up?
When we moved into our new house, I decided to take the plunge and have an outdoor BBQ shack built. The idea was simple: give myself a space where I could keep learning, cooking and experimenting all year round, whatever the weather was doing.
Having that dedicated space has been a game changer. It’s allowed me to build up a solid and slightly excessive collection of cooking equipment, all of which I genuinely love using. Even better, it’s given me the perfect backdrop to showcase everything online through my content creation and share the journey as it evolves.
In 3 words describe your cooking style?
Charred, Classic & Confident.
What’s a dish that’s always made better when done over charcoal?
Steak. Simple. There’s nothing like the sizzle as it hits hot charcoal, the smell of smoke curling into the fat, and the crust that forms when you get it just right. The meat stays juicy inside while the outside gets that perfect char and every bite has that unmistakable smoky depth you can’t get from a pan or oven. For me, nothing else compares, it’s the one dish that truly transforms over charcoal.
Plus, completely safe to carry out the duties of a Dirty steak straight on the coals.
How did you discover Big K and what made you start using it over everything else?
I first discovered Big K when I was looking for something reliable that could handle the long, slow cooks I was experimenting with. From the very first use, I noticed how consistent each product I was using was and how well they complemented the flavours I was trying to achieve.
What really made me start using Big K over everything else was that sense of trust. Knowing that no matter what the cut or the cook, Big K would give me the results I wanted. It’s more than just fuel; it’s become a part of the process I love, the kind of ingredient you don’t just use, you rely on.
Not to mention the customer service from the Big K team is exceptional. They care.
How long have you been using Big K Charcoal and how has it changed over time?
I’ve been using Big K Charcoal consistently for the past year and before that it was more of an occasional thing, whenever I could get my hands on it up here in Northern Ireland. Over time, it’s become a staple in my cooking and I’ve really come to rely on Big K's consistency and performance.
Knowing I can count on Big K every time has made my BBQ's more predictable, enjoyable and honestly, a lot more fun.
(For NI Folks - @Gobbqco have it widely available).
Is there any advice you would give to anyone starting out on their BBQ journey?
My advice? Don’t be scared to mess up, burnt ends, over-charred sausages, even the occasional smoke disaster… they all make great stories.
Take your time, trust your instincts and remember BBQ is as much about enjoying the outdoors and having a laugh as it is about the food. Start simple, experiment and don’t stress about perfection. Even the pro's have their off days and continue to learn.
And seriously… never underestimate the power of good company, a cold drink and pretending you’re a pit master while the coals do all the hard work!
What are your favourite Big K products and why?
Big K Restaurant Grade Lumpwood Charcoal – The backbone of every cook. It lights easily, burns consistently and gives that perfect smoky flavour you just can’t fake. I trust it completely, whether it’s a quick sear or a long, slow smoke.
Big K Marabu Charcoal – Perfect for high-heat cooks and searing. It burns hotter and longer, which makes it ideal when you really want that crust and flavour on steaks or bigger cuts.
Big K Smokey’s Hardwood Pellets – Fantastic for low-and-slow cooks on my pellet grills. They’re my go-to for long smokes, making sure every bite comes out perfect.
Big K Firelighters – Simple, reliable and safe. They make starting a fire stress-free, so I can focus on cooking instead of worrying if the coals will even catch.
