BBQ rubs and sauces

BBQ BEST KIT

Get kitted out ready for BBQ season with our guide to the best tools for the job

BBQ season is upon us. The smell of smoke alongside a glass of wine or a beer is what summer is all about. However, for those of us who see BBQ as more than just burnt sausages and burgers, there is a real science to creating the perfect smoked food. So, we have put together this guide to the best kit you need to get the most from your grill…

MEAT THERMOMETER

Maybe not the snazziest or most exciting piece of kit, but an internal meat thermometer is probably the most important tool for all smoking and grilling enthusiasts. You see, when you cook burgers or sausages on a BBQ over direct coals you are actually grilling not barbecuing. A real BBQ is cooked using indirect heat with lots of smoke to get that real BBQ flavour.

Barbecuing is tougher than grilling, which is why it is so important to have a meat thermometer to know what is happening inside your meat and when it is safe to eat.

We highly recommend this meat thermometer from Weber.

£19.74 | bbqworld.co.uk

SMOKING WOODCHIPS

Even if you are simply grilling, you’ll still want that smoky flavour to your food. We don’t all have access to chopped oak, applewood or hickory, which is why companies supply flavoured woodchips. These little pieces of roughly 1cm woodchip are usually soaked in beer or wine before being added directly to your charcoal or in a smoker box.

When they burn they release thick flavourful smoke, which gives all your food, whether smoked or grilled, that rich BBQ flavour.

We love these Whisky Barrel Oak chips that add great flavour to red meat.

£5.50 | hotsmoked.co.uk

BEER CAN CHICKEN HOLDER

Have you ever fancied cooking a whole chicken on a BBQ but was worried about how much time and effort it would take if you don’t have an electric spit to cook it through on all sides? Beer can chicken originated in the U.S State of Louisiana and is a great way to indirectly cook a whole chicken whilst imbuing it with plenty of taste and moisture.

It’s simple, by placing a half-filled beer can inside the chicken’s cavity, when the liquid gets hot enough it steams the chicken from the inside out.

Sometimes, it doesn’t seem so hygienic to put an actual beer can inside the chicken, which is why you can buy a handy beer can chicken holder that can be used again and again.

We love this simple device from Landmann.

£15.99 | landmann.com

BBQ RUBS AND SAUCES

BBQ season. The smell of smoke in the air. Drinks with friends. Sunshine. What more could you ask for? How about the best rubs and sauces to create the most flavourful meat possible in your own back garden.

DRY RUB

A dry rub is perfect for ribs, steaks and for adding to your burgers before and during cooking to give a rich smoky and sweet flavour.

MEMPHIS RUB

In Memphis, USA, the rub is considered as important as the meat and smoke.

Ingredients: 1/2 cup paprika 1/4 cup garlic powder 1/4 cup mild chilli powder 3 tablespoons salt 3 tablespoons black pepper 2 tablespoons onion powder 2 tablespoons celery seeds 1 tablespoon brown sugar 1 tablespoon dried oregano 1 tablespoon dried thyme 1 tablespoon cumin 2 teaspoons dry mustard 2 teaspoons ground coriander 2 teaspoons ground allspice

Method:

Simply add all the ingredients into a bowl and mix until well combined.

Store in an airtight container for up to six-months.

When ready to use, rub the spice mix all over the meat at least an hour before cooking and leave to marinade.

Cook the meat over open coals or smoke depending on your preference.

Elevate your ribs, steaks and burgers on the BBQ this summer

MAPLE GLAZE FOR RIBS AND CHICKEN

A sweet and smoky marinade that is perfect for pork ribs and chicken.

Ingredients: 1 cup apple juice, to be divided about 1/4 teaspoon morton’s kosher salt per pound of ribs another 2 pinches salt for the glaze 2 teaspoons hot sauce 1/4 cup real maple syrup 4 tablespoons of the Memphis rub

Method:

Sprinkle the salt onto your ribs or chicken and then rub in the

Memphis rub. Smoke or roast for an hour or so.

Place the chicken or ribs onto aluminium foil and create a boat.

Drizzle ½ cup of the apple juice over the meat and then re-wrap tightly before placing back on the grill.

After another hour or so (longer for the ribs) remove the meat and drain the apple and meat juice into a saucepan. Add the remaining apple juice and the maple syrup and bring it to a simmer.

When the sauce has a shiny glaze, add the salt and hot sauce and stir.

Coat the meat in the marinade and put back onto the grill for five-minutes.