To celebrate everything great about the grill, we have compiled our favourite BBQ recipes so you can get the most out of your BBQ this UK BBQ Week!
Aged short rib, chuck and bone marrow. Westcombe Cheddar
Grilled over Whittle & Flame Ash charcoal and oak whisky barrel
Double rare breed pork loin chops from @Todenham Manor
Simply seasoned with our BBQ Salt. Rendered some of the fat first then cooked hot and fast over Whittle & Flame Sycamore charcoal and rested in some cherry wood smoke.
Pork & Cider sauce. Grilled Jersey Royals
We are based near the Vale of Evesham which is the home of British Asparagus
Grilled with our BBQ Oil and sea salt. Rested in Ampersand cultured butter.
Flat Iron Tacos
Charred spring onions, shredded lettuce, local tomatoes, sour cream and Pips Fuego del Verde hot sauce.
Smoked Chicken Wings.
Seasoned with our Roast Chicken rub. Smoked for an hour over apple and cherry wood. Brushed with our Cherry & Chipotle sauce for half an hour.
Seasoned with our Roast Beef rub and seas salt. Smoked over oak. Braised in chicken stock, ale and onions until the bones are easily pulled out. Pulled then placed back in the braising juices to rest.
Served with toasted sesame bagels, truffle mayo, hot dog mustard, rocket and crispy onions.
Rub salmon with the Cajun rub to give a light coating
Grate lemon zest all over salmon (keep lemons for later) and leave in the fridge for two hours to marinate.
Remove from fridge 30 mins before cooking and lightly season with salt.
Place on the BBQ (we used cross grates) and cook away from the heat of the charcoal for about 15 mins. Ideally with the lid closed. It is ready when it starts to flake away from the skin but is still really moist.
Cut the whole reserved lemons and place over the charcoal to caramelise
Squeeze lemons over the salmon and serve immediately
Download the recipe card: BBQ Cajun Salmon
Homemade dough. Cooked in the Ooni 3 with beech wood pellets.
Ham, mushroom, pineapple, basil. Homemade tomato sauce. Mozzarella
Spicy Cotswolds Chorizo, nduja, pineapple. Homemade tomato sauce. Mozzarella.
35 day salt aged Longhorn Cote de Boeuf from Martins Meats. Heavy seasoning from our BBQ Salt. Reverse seared over Whittle & Flame ash charcoal. Smoke from oak wood. Then cooked hot until rare. Rested near the smoke until medium rare. Loads of black pepper
Smoked Jersey Royals, Beef & red wine sauce, English Mustard. Charred broccoli and asparagus.
We’ve got an excellent range of BBQ products to help inspire you this UK BBQ Week. Check out our BBQ oils, salts and rubs and buy online.