It’s set to be an absolute scorcher of a bank holiday and there’s no doubt the BBQs will be blazing all weekend, and award-winning chef David Rice is sharing his top tips to make the most out of your barbecue experience as the weather heats up.
David Rice is the newest addition to the restaurant team at The Pavilion, Ballygarvan and takes up the role as Development Chef. He is encouraging people to get creative this summer and to experiment with different flavours and joints of meat.
Outdoor grilling and barbecuing has grown in popularity in recent years with some people cooking outdoors all year round. However, it remains a summer pastime for many who wait until the weather improves before taking out the grill.
David Rice, Development Chef at The Pavilion, Ballygarvan says “When the weather gets warmer and the sun shines, there’s nothing quite like firing up the barbecue and enjoying some delicious grilled food in the backyard with your loved ones. It’s tempting to stick to the favourites like burgers and sausages, but some simple additions like different flavoured wood chips or herbs will really elevate your cooking. ”
Here are some of David’s top tips:
- Crank up the heat: Preheating the grill is essential for ensuring even cooking and preventing food from sticking. Allow the grill to heat up for 10-15 minutes before placing any food on it.
- Think Big: Don’t be afraid to cook a large joint of meat on the BBQ if feeding a lot of people. It’s easier to manage a large roast than 8 individual steaks.
- Marinate and season: Marinating your meat or vegetables prior to grilling adds incredible flavour. Use your favourite marinades or create your own with a mix of herbs, spices, oil, and acid like lemon juice. Don’t forget to season your food with salt and pepper just before grilling.
- Direct and indirect heat: Set up your grill with different heat zones by placing coals or burners on one side for direct high heat and leaving the other side cooler for indirect cooking. This allows you to have more control over the cooking process and prevents overcooking or burning.
- Use a meat thermometer: To ensure your meat is safe to eat and cooked to perfection, use a meat thermometer to check the internal temperature. This way, you can avoid undercooked or overcooked meat.
- Let it rest: After grilling, allow your meat to rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in a succulent and more flavourful final product. Experiment with flavours: Don’t be afraid to get creative and experiment with different flavours. Try adding wood chips or herbs to your grill for a smoky or aromatic touch.
David adds, “Remember, barbecue cooking is all about enjoying the process and savouring the flavours. So grab your apron, fire up the grill, and have fun creating delicious meals that will impress your family and friends”.