23/05/16
If you haven’t done so already, it’s time to dust off the barbie and deck chairs, and set up camp outside. As we head into Britain’s balmier months (well, here’s hoping), evenings are filled with al fresco dinners and weekends with garden parties with family and friends.
Ahead of National Barbecue Week (May 30th to June 5th), we asked five of our favourite food bloggers to road-test some of our new-season BBQ products and then share their grilling tips.
BBQ PRODUCTS
Ciara Atwell
“Cooking on a charcoal barbecue infuses food with a delicious smoky taste. I also love the fact that there’s minimal washing up afterwards…”
Ciara Atwell
“Cooking on a charcoal barbecue infuses food with a delicious smoky taste. I also love the fact that there’s minimal washing up afterwards…”
Jo Brigdale
“For tasty chicken legs and thighs, leave the meat to marinate in a spice rub overnight. It will then be moist and tender, and everyone will love it!”
Jo Brigdale
“For tasty chicken legs and thighs, leave the meat to marinate in a spice rub overnight. It will then be moist and tender, and everyone will love it!”
Katie Bryson
“Ideal for summer parties, this barbecue has got a 28 burger capacity and a side burner so you can cook sauces to go with the main event!”
Katie Bryson
“Ideal for summer parties, this barbecue has got a 28 burger capacity and a side burner so you can cook sauces to go with the main event!”
Helen Jessup
“A chimnea filled with a small bag of charcoal is perfect for toasting marshmallows within minutes. Melt strawberry marshmallows and then sandwich them with chocolate digestives. Yum.”
Helen Jessup
“A chimnea filled with a small bag of charcoal is perfect for toasting marshmallows within minutes. Melt strawberry marshmallows and then sandwich them with chocolate digestives. Yum.”
Laura Scott
“It’s worth over catering for a barbecue so you can enjoy its delights again the following day. I never get tired of the smoky flavours which seem to improve after a night in the fridge.”
Laura Scott
“It’s worth over catering for a barbecue so you can enjoy its delights again the following day. I never get tired of the smoky flavours which seem to improve after a night in the fridge.”