How to BBQ like a chef this summer

We like a BBQ here at Field & Flower. The act of eating outdoors, smoke billowing into the night sky and the ritual of getting together with friends and family. Of course, the unreliable British weather is a force to contend with, but arguably that makes it even more joyful when the stars align and the sun comes out (and stays out) the day you’ve planned a BBQ get together.

Being such avid fans of the Great British BBQ, we’re always keen to learn and share ideas with some of the greatest in the industry. It was from this love of good food that our recent partnership with Matt Burgess came about, because having a chef come along to your BBQ with four new recipes, developed exclusively for your customers, doesn’t sound too bad, does it?

Introducing chef Matt Burgess

First up, let’s introduce you to Matt. After moving from New Zealand to the UK in 1998, Matt pursued his career in food at the likes of Soho House, Babington House and Gordon Ramsay’s Maze Grill. Quickly establishing himself as one of the front-runners for introducing well-travelled food to the UK, he’s now Group Executive Chef at Caravan (which, for those of you not familiar with Caravan, is a restaurant famed for its eclectic mix of small plates, bold flavours and casual dining).

With 30 years’ experience behind him, it’s fair to say Matt has the skills you need to deliver a stand-out BBQ this summer. From Ponzu Glazed Sirloin all the way to Mutton Chops and homemade Souvlaki Salt, these exclusive recipes are anything but bland. The kind of flavour that makes you feel like you’re eating in colour vision as opposed to black and white.

Something we must stress is that you shouldn’t let the fancy titles put you off – these recipes are easy to cook and prepare at home. With Matt, it’s all about accessibility as well as the flavour, so it couldn’t be more of a pleasure to share his BBQ expertise (the added bonus is that he’s one of the nicest and most down to earth people we’ve met). Here are Matt’s top tips for making the most of your grill this summer.

Matt's guide to BBQ'ing this summer

1. Get your meat to room temperature. It will cook faster and remain moist.

2. Use the best charcoal you can get your hands on (we like Woodsmith, a Somerset based charcoal company that puts traceability at the heart of its business).

3. Burn charcoal or briquettes to white hot embers before you start cooking.

4. Keep your embers to one side of the BBQ so you have a ‘cooler’ area. If you have a fatty cut, you can move the meat to prevent fat flare ups or the coals bursting into flame.

5. Cook with the lid down. It might be tempting to keep the lid up to assert your BBQ authority by prodding your burgers, but keeping the lid down will undoubtedly improve flavour (especially if you’ve invested in some good quality charcoal or chips for cooking with).

6. If your food is starting to burn, don’t worry. It will remain cooking without the direct heat of the BBQ, called indirect cooking, so you can simply take it off the grill (but always check your meat is cooked through before serving).

7. Invest in an internal probe. For the part-time BBQ-er (or even a seasoned aficionado) this is a must-have to ensure you’ve cooked your food correctly. If you’ve ever eaten a dry piece of BBQ chicken, well, you needn’t ever do it again with the help of a meat probe.

8. Always rest your meat, it’s far juicier and more succulent.

So you’ve got the basics of BBQ’ing and meat preparation covered. Now, there’s just the small matter of nailing the recipes. You’ve just got the tricky decision of choosing between Ponzu Glazed Sirloin, Lemongrass & Tamarind Chicken Thighs, Char Siu Pork Chops and Mutton Chops with Souvlaki Salt.

If you’re stuck for choice, here’s a little more about what to expect from each recipe:

We recommend the Ponzu if you’re a fan of citrus flavours. Ponzu is a classic Japanese condiment that uses soy sauce and citrus as its base, so as you can imagine it’s a brilliant mix of salty, sweet and sharp flavours. Choose the Char Siu Pork Chops if you like sweet and sour, Lemongrass Chicken Thighs if you’re a fan of pungent, sticky marinades, and the Mutton Chops if you’re a big-eater of lamb but up for trying something new (that’s equally delicious, if not more).

Matt’s parting words for experimenting on the grill this summer – be patient, be brave and be bold. Your ancestors were.