Eat Magazine Issue 4 2021

Now's the time to wow your customers with delicious barbecue food, perfect for al fresco dining this spring

As outdoor spaces and beer gardens can open from 12 April, there couldn’t be a better time for the humble barbecue to shine.

As pubs, bars and restaurants welcome customer back, it’s clear that they need to strike the perfect balance between wowing customers with innovative, creative menus and ensuring margins are as healthy as can be as they are unable to open up fully.

This is where the barbecue really comes into its own. Not only does food cooked on the barbecue taste delicious but the sight and smell of the sizzling grill will encourage others to place an order too.

While a classic burger will always hit the spot, customers will be looking for far more than traditional barbecue fare as they finally get to meet friends or family for the first time in months. From sticky ribs to jackfruit, halloumi to prawns, slowroasted meats and exciting sides, now’s the time to wow with your alfresco dining.

Top tip

CHEAPER CUTS LIKE BRISKET OR FEATHER BLADE CAN BE SLOW- ROASTED, THEN FINISHED ON THE BARBECUE TO DELIVER A WOW WITHOUT HIGH COST

DREAM FLAVOUR COMBINATIONS

» Make prawns zing with finely chopped garlic, red chilli and parsley.

» Combine olive oil, lemon juice and garlic with a sprinkle of cardamom and cinnamon for chicken with a Middle Eastern vibe.

» Drizzle beef steaks with an Asian marinade of soy, ginger, chilli and sesame oil.

» Drizzle honey and a small squeeze of lemon on to hot halloumi.

» Cinnamon, cumin, paprika, chipotle pepper and maple syrup combine for jackfruit.

» Olive oil, lemon juice, garlic, fresh oregano and a splash of red wine vinegar on lamb.

Don’t forget the sides and sauces

» Fries

» Sweet potato fries

» Fresh breads including pitta, ciabatta and sourdough

» Corn on the cob with herb butter

» Seasonal salads

» Crunchy veg slaw

» Roasted Mediterranean vegetables

» Ketchup and mayo

ULTIMATE BARBECUE BRISKET

Serves 10-12

»PREP: 30 MINS »COOK: 6 HRS

INGREDIENTS

Large piece of beef brisket; 500-750ml beef stock.

FOR THE BARBECUE SAUCE

1 onion, finely chopped; 3 garlic gloves, crushed; 500ml tomato ketchup; 100ml Worcestershire; sauce 75ml lemon juice; 2 tbsp brown sugar; 1 tbsp malt vinegar; 2 tsp Dijon mustard; 1 tsp crushed chilli flakes; 1 tsp Tabasco sauce; 1 tsp dried thyme.

FOR THE RUB

2 tbsp each of chilli powder and mustard powder; 1 tsp each of paprika, cumin, garlic powder, ground black pepper, caster sugar; 1 bay leaf.

METHOD

1. Heat oven to 130˚C fan, gas 2. Make the barbecue sauce by heating the oil and cooking the onion and garlic until soft. Add the rest of the sauce ingredients, season and simmer for 20 mins. Blend until smooth.

2. Make the rub by mixing all the ingredients together with a pinch of salt before rubbing on to the beef and set aside.

3. Mix the beef stock and half the barbecue sauce in a large roasting tin. Add the brisket and cover tightly with foil, then cook for 4-5 hrs until the meat is really tender.

4. Char on the barbecue to finish. If your barbecue has a lid, cover and cook for 20 mins, turning carefully until lightly charred all over. Serve sliced in a soft roll with sauce on the side.