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Choosing a BBQ

Versatility of anything with a lid

Grilling vs BBQ

Gas grills

Building your fire   

2 zone cooking

Fire & temperature control

Keeping fuel topped up

Grilling and searing

Cooking with the lid on

Smoking

BBQ safety

Food hygiene whilst BBQ'ing

Safe food temperatures

Using food thermometers

Hosting a BBQ

How to spend time with guests

Sitting & eating

Clean up

Simple, clean and really tasty when you get it right. Reverse seared steak nails the spot every time. Grill marks and cooked to your liking using instant read thermometers.

Amazing chicken kebab marinaded overnight with lemon, herbs & spices. Guaranteed to impress your family and guests.

Super easy and amazing. Add a little smoke to your favourite sausage and it transforms it to the next level. We add a little smoky BBQ sauce in there too!

Not heard of 'em? Beef mince, salt and pepper - that's it. Squish on a griddle and cook them super fast. Toast a bun, add some delicious melted cheese and enjoy.

Who can ever refuse a sticky toffee pudding? Cooked on the BBQ these are even better! Served with a rich caramel sauce.

The best BBQ roasted potatoes

Flatbreads

Homemade smoky 'slaw

Grilled lettuce with walnuts and blue cheese

Beautiful free range chicken wings, rubbed and cooked over a high heat. Served dry or tossed in a Buffalo style spicy sauce.

Delicate fish/shrimp cooked hot and fast, then packed into a taco with cucumber, tomato and a fresh lime mayo dressing.

UK beef is grass fed rather than grain. This makes it much leaner than the USA equivalent allowing us to cook it at a higher temperature. Super juicy slices with all that beefy flavour and a smoke ring to show off.

Boneless turkey breast - Wet brined overnight, then rubbed and smoked low and slow to create succulent slices with a sweet little hit of smoke.

Them there big American sausages but better. Better because they're made like a UK sausage by our butcher, so you know they've got meat in 'em. Smoked low 'n' slow over whisky barrel oak.

Little piggy.... little piggy.... let me EAT YOU. The Americans do it 3, 2, 1 (we'll explain). We halve that, glaze with a sweet BBQ sauce at the end and BOOM! Still with a little bite to them, these guys are special.

Slightly sweet, cornmeal based, fluffy bread to soak up all those juices.

Beans. We won't say anymore because it'll spoil the surprise, but these bad boys are a meal in themselves!

So simple. Padrons cooked over charcoal until slightly blackened. That's it.

All served with some pickles and a chipotle BBQ sauce on the side.

Cooking on a kettle BBQ

Kamado setup

Pellet grills

Cooking on gas

Advantages and disadvantages of a Kamado

Caring for your Kamado

Kamado cooking techniques

Kamado accessories

Calibration with dry runs

Accurate temperature adjustment

Measuring grill temperatures

Choice of cuts available

Selecting the correct cooking method for a cut

Trimming cuts

Online butcher selection

Dry brining

Wet brining

Night before prep

Blending your own rub

Chips or chunks

What type of wood

How much to use

How to get a smoke ring

Awesome fish dish smoked on a Cedar plank. Really light and with a little smokey flavour.

Picanha is a beef cut that originated in Brazil and was made popular in Portugal. Succulent beef joint with a thicker than normal fat cap. Amazing smoked and then sliced thinly. Served with a salsa verde.

Rich brioche stuffed with an even richer Italian spreadable salami. Indulgence at its greatest.

A beautifully deep flavoured Rogan Josh curry cooked over fire served with easy to make naan breads.

If you've ever thought what food would be all red on the traffic light packaging system - this is it! Pork belly, butter, sugar and a long smoke. Melt in your mouth greatness.

Indulgent macaroni cheese topped with a parmesan crust. Oozy, cheesy goodness with a BBQ twist.

Rotisserie tumbled potatoes

Spiced roast cauliflower

2 Ingredient Naan breads