Griddles, planchas call them what you will, the gold standard for these, for quality and heat distribution, is the Blackstone griddle, which is arriving in the UK this spring.
Beer will forever be popular while barbecuing and BBQ magazine’s Pitmaster Rye IPA and Sizzler NZ Pale Ale are obvious choices. But cider is rising through the fire food ranks with its slight acidity and crispness pairing well with fatty BBQ cuts.
Cooking outdoors has long been the preserve of the hobbyist, but as it becomes more popular, plenty of professional chefs are now focusing more on this wonderful way of cooking.
Many people got into BBQ and outdoor cooking during the pandemic, and are looking to level up their skills. The demand for BBQ classes is skyrocketing and BBQ schools are now popping up everywhere to meet the demand.
After a few quiet years during the pandemic, barbecuers are wanting to meet up, cook together and have a beer, what better place to catch up with your BBQ pals than at a BBQ festival.
More and more restaurants in the UK are really taking onboard the elements of smoke and fire on their menus and Ynyshir in Wales by Gareth Ward is definitely one of them.
Barbecuers are becoming increasingly creative from their own homes with their cooking. In these tight times, cooking a restaurant quality meal at home is definitely achievable.
People are gradually getting more confident with socialising, so this summer bigger BBQ parties are back in.
BBQ magazine is now in Waitrose and WH Smith, proof positive that barbecue has come of age in the UK. Time to throw off the stereotypes, as more and more people cook outdoors.
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