BBQ like a pro this summer with tips from Sussex chefs

The Coal Shed in Brighton - credit The Coal Shed

Nothing says summer quite like a BBQ in the garden, writes Nick Mosley. Take your entertaining to the next level with simple tips and tricks from top local chefs.

Cut to the chase: the best meat for the grill

"For me, home barbecuing is one of summer's real joys, a chance to slow down, play with fire and be a bit adventurous with your cuts”, said Kim Woodward, executive chef for The Coal Shed in North Street.

“Don't just default to bangers and burgers”.

Kim Woodford executive chef at The Coal Shed in Brighton - credit Sarah Thompson

“My first champion is bavette, full of flavour and made for the grill. Get the grill screaming hot, sear it fast, rest it properly, then slice thin against the grain”.

“Chicken thighs are my other champion – far kinder than breast – with skin that crisps up like crackling. Pork shoulder steaks and lamb leg steaks are wonderfully marbled and almost impossible to ruin”.

“On your BBQ, build two zones: one fierce for colour and one gentle for cooking through. Thicker cuts? Start them on the cool side, or cheat with the oven first, then finish over the flames. And do invest in a probe thermometer. Chicken and sausages to 75ºc, steak how you fancy it. Relax, trust the fire, enjoy yourself”.

Wood fired cooking at Embers in Brighton - credit Embers

Fire it up!

“Great cooking over a wood fire starts with patience”, said Dave Marrow chef-patron at Embers in Meeting House Lane who is a fan of imbibing meat with smokey flavours.

“Let your hard wood – at the restaurant we use beech and ash – burn down to give you a glowing bed of white hot embers. The same applies for charcoal – I like to use Binchotan which is a really good quality Japanese coal that burns for ages so you can also build the wood on top of that”.

Dave Marrow of Embers in Brighton - credit David Charbitt

“You’ve two different types of cooking with BBQ: direct and indirect. Direct is for searing burgers and steaks straight over the coals whereas indirect is for smoking large pieces of meat such as brisket away from the hottest part of of the BBQ”.

“I like to cook everything nice and slow and than reorganise the BBQ so I can finish with a good sear directly over flames. Thats where you get your Maillard reaction – the process that transforms the sugars and surface proteins to give you a deep, rich, savoury crust and gives that incredible flavour of fat and fire”.

Kindling head chef Ewan Cullen - credit Ellen Richardson

There’s the rub: season your steaks

“When it comes to barbecuing steak, less is usually more”, said Ewan Cullen head chef of Kindling in East Street.

“A dry rub should bring out the flavour of the beef, not hide it. A simple mix of herbs and spices, with maybe a touch of brown sugar, helps create that rich, caramelised crust everyone loves from the barbecue”.

“Marinades come into their own with cuts that need a little more help, using ingredients like lemon juice or vinegar to gently tenderise the meat while adding extra flavour.”  

“At Kindling, we cook great British beef over natural charcoal every day, so we know the best steaks don't need much. A good rub or marinade should bring out the flavour of the beef, never overpower it”.  

Salads elevate a BBQ - credit Simon Mckenzie

Next level simple summer salads

“For me the salads should add freshness, colour and textural interest to a BBQ”, said private chef Simon Mckenzie.

“You can’t beat a good tomato salad. Find the sweetest smelling tomatoes and remove the cores, cut into wedges then sprinkle heavily with Malden salt and mix. Allow to sit for 10 minutes then add finely sliced red onion and aged balsamic vinegar and sprinkle with micro herbs or chopped basil”.

“For leaves, you can keep it really simple. When barbecuing at home, I roughly chop crisp Romaine lettuce then sprinkle with grated Parmesan cheese before finishing with Sainsbury’s Taste the Difference Caesar dressing – ‘other brands are available’ – and garlic croutons. An easy crowd-pleaser”.

“A favourite with our clients is our elevated curried cauliflower salad with toasted almonds and raisins. Cut a cauliflower into large florets and pop on a roasting tray then scatter curry powder and salt before baking at 180ºc until tender”.

“Whilst the cauliflower is in the oven, slice an onion into 1cm thick rounds and sweat down with caraway and fennel seeds in olive oil on the hob. Add the cauliflower and allow to cool before adding a squeeze of fresh lime juice, handful of chopped coriander and pinch of salt. Finish with raisins and toasted almonds. It’s a summer-y accompaniment dish that never fails to impress”.

Burger and Beyond in Brighton – credit @lateef.photography

Banging burgers

“The perfect burger starts with the right beef”, said Craig Povoas, co-founder of Burger and Beyond that has recently opened its first restaurant outside of London in Brighton’s Ship Street.

“Ask your butcher for a custom grind of 50% brisket, 25% rib cap and 25% short rib, aiming for a 65/35 lean-to-fat ratio. This blend delivers deep flavour, rich marbling and that essential juiciness. If they can’t match the exact cuts, request well marbled chuck and short rib trimmed to the same fat level”.

Tom Stock and Craig Povoas of Burger and Beyond - credit Burger and Beyond

“Keep the meat cold. Handle it as little as possible. Form loose 150 to 180 gram patties slightly wider than your bun as they’ll shrink, and season generously with salt and pepper just before cooking. A hot cast-iron pan or flat griddle is ideal to get a proper crust without overcooking”.

“Finish with a soft demi-brioche bun – strong enough to hold everything but never competing with the beef – a slice of good American cheese for that perfect melt and sharpness, and a touch of acidity with onion or mustard so every bite stays balanced from first to last”.

“That’s it. Respect the meat, control the fat, and let the burger speak for itself”.