Every day another picture or video of something sensational sizzling on a grill appears on social media – be it from the backyard of an enthusiastic amateur, or the fire of a top chef.

BBQ magazine loves the shared knowledge and support in this community and would love to hear from you to showcase your cooks, whether in print or online.

So please send in a high quality image of your latest cook – who you are, where you are, what you are cooking and what equipment and techniques you are using.

Everywhere you look a new recipe, tip, product or person pops up, basting and tasting – omnivores, carnivores, vegetarians and vegans. There may be the odd row, but we’re all in this together and BBQ doesn’t take sides.

We want to hear from all of you, with the list of influencers, whether greats or grassroots, all sharing the importance of ethical sourcing, provenance and sustainability.

Please get in touch. This is your magazine.

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Big in Japan – and India

BBQ: I am a great fan of the Big Green Egg, which I use two or three times a week. Last weekend I used it twice for tandoori chicken and also for a dirty steak and love to roast a goose in the Egg for Christmas.

I also bought a Hibachi (Japanese fire bowl) last year and love Japanese cooking – teriyaki chicken is a favourite – with an ambition to have my own Japanese food truck. A passion for food runs in the family. My late mother Saroj was a TV cook; well-known for her pickles and she ran an Indian cooking school.

Rakesh Bajpai – Redbourn, Hertfordshire

Editor’s note: Confession. ‘Rakkers’ is a university mate of mine, who clearly came late to the live fire cooking party, as, after toils on the sporting field, the Liverpool takeaway scene was the height of his culinary ambition – if we left the pub in time. Little did I know that meanwhile his mum was cooking delicious Indian banquets back home. Rakesh is a huge Leicester Tigers rugby fan and is hoping for a BBQ invitation from Fijian pitmaster Nemani Nadolo, when the big wing lands at Welford Road.

From Uruguay to Arundel

Meat: Pork

BBQ: I built the BBQ based on the Uruguayan Asado. The wood is placed in the grate and when the charcoal drops down we move it across to grill the meat. The process is repeated for continuous supply of charcoal and the grill can be lifted up and down to regulate the temperature.

Recipe: The 3kg loin of pork was marinated with ground fennel, smoked paprika and chipotle chillies that we seared and wrapped in foil to cook through without burning.

We also marinated some lamb neck fillets in mint, coriander and parsley and grilled until it was pink in the middle and charred on the outside. We served with grilled leeks and a Romesco sauce, courgettes with oregano and parsley and homemade Focaccia bread.

David Craddock – Arundel, West Sussex

Editor’s note: I’m not surprised David can build a great BBQ. He builds great houses as managing director of Elite Homes, developing along the South Coast.

Spring Salmon

Fish: Salmon

BBQ: The dual-function Heat and Grill from Chesneys. The great thing is you use it as a BBQ with the protective baffle down and then after you have cooked on it, lift the baffle up, throw a log in and use it as an outdoor log burner.

Recipe: Salmon marinated in lemon juice, olive oil, salt, fresh ginger, spring onions and chilli flakes served with crispy roast potatoes. Roast potatoes were parboiled and then seasoned with butter, garlic and herbs.

Gurvinda Hayer – Wolverhampton, West Midlands

Reign in Spain

Meat: Chicken

BBQ: Broil King Sovereign XL, propane gas

Homemade jerk (my own recipe). Cooked on the rotisserie for the first time. Basting with jerk every 30/40 mins for 90 mins. Meat was very nice and spicy and jerk under skin really spiced up the flavour.

John Roper – Alicante, Spain

Snake Charmer

Meat: Pork cooked on indirect heat

BBQ: Weber Kettle

A four hour snake method* cook (, which resulted in pork that just fell apart as I placed it on the chopping board.

* The snake method works by running a long ring of unlit charcoal briquettes around the outside of your Weber. By then placing a few lit briquettes at one end of your “snake” you are able to keep a consistent low temperature for a long period of time as the lit beads gradually light the unlit beads.

Steve Griffiths – South Wales

Apprentice turns Pitmaster

Meat: Hanger Steaks

BBQ: Weber Master-Touch 57cm.

Fuel: British Lumpwood Charcoal.

Recipe: Dirty steak baste recipe is courtesy of Food & Fire by Marcus Bawdon book.

I used UK rapeseed oil for these rather than olive oil. Handfuls of fresh thyme, rosemary, parsley, 2 garlic cloves (or one depending on how much you like garlic), 1 or 2 anchovies seasoning to your taste. Chop up finely or chuck into a blender. Mix with oil until you’re happy with the consistency.

Mark Moody – Plymouth, Devon

*Mark was a pupil at Marcus Bawdon’s UK BBQ School last year.

Coffee Break

Meat: Beef joint

BBQ: Weber Master-Touch 57cm.

Fuel: British Lumpwood Charcoal.

Recipe: Courtesy of Marcus Bawdon at CountryWoodSmoke. I used a coffee rub made to my liking but in simple terms…

30g salt, 20g brown soft sugar, fair few grinds of pepper, 5-10g of garlic powder and 5g of fresh ground coffee.

Taste and balance to your liking. Rub all over the beef joint leave for as long as you like. I left this for a couple of hours. Cooked to 54c.

Made a creamy horseradish sauce: 3 – 4 tbsp of creme fraiche, 1 tbsp horseradish, salt and pepper squeeze of lemon – again balance to your liking.

Mark Moody – Plymouth, Devon

Log on with birch

Meat: 8oz fillet from Birstock farm

Equipment: birch log and a wood fired pizza oven but could be done on any hardwood fire.

First the fillet was removed from the fridge and allowed to warm up to room temp for approx. one hour.

A log with a flat face was selected for the cook. This was added to the existing fire with the oven having a temperature of 320c/610f.

The log was then burned for approx. 15 minutes to have a hot surface temperature. The steak was well seasoned with salt and black pepper and placed directly into the smouldering log. This was then placed approx. 6″ away from the fire and left for 10-12 minutes turning twice.

Once the steak had reached medium rare it was removed and rested for 30 minutes in a balsamic chimichurri – recipe as follows:

1 cup chopped parsley
2 finely diced red chillies
1 clove of garlic
2 tbs dried oregano
3 tbs of aged balsamic vinegar
Extra virgin olive oil as required

The steak was then sliced and the result was an amazingly tender steak with a beautiful smoky undertone and the vibrant freshness of the chimichurri.

Thomas Rose – Hertfordshire

Father & Son

Oliver Woolnough (@nothingbutbbq) @MeatMattersltd
William Woolnough

WSM 57
Aussie heat beads
Chunk of seasoned cherry
Meater +

Ex dairy Short ribs from @MeatMattersltd

CountryWoodSmoke Mocha rub (Marcus Bawdon)

Exceptional results with minimal fuss, worry or stages to worry about.

Using the ‘organised’ minion method we set the WSM. Fill the water pan with warm water and get it up to heat (aiming for 100/120c).

William (7) is starting to learn knife skills and this cut is a perfect way to start. With a small stiletto pointed pairing knife trim excessive top layer of fat.

Rub the Mocha rub all over. Insert Meater + into the meat and place on the top grate.

When the meat goes on. Place the piece of cherry in the centre of the lit briquettes in the centre of the minion.

And, quite literally leave it alone. The cook can take anywhere between 9-13/14 hours depending on cut/animal/smoker/weather. I like to leave at least 2 hour grace period as it’s better to rest for an hour, than to try to rush it and be on the back foot. And hungry people are always friendlier when they are fed. (In short, for this cook leave lots of time).

Oliver & William Woolnough

Arise Sirloin

Oliver Woolnough (@nothingbutbbq) from @MeatMattersltd
William Woolnough

Country fire kitchen hanging frame using the adjustable height grills.


Kiln dried Birch & Oak – dalbyfirewood.com

Halen Mon sea salt flakes
56 day aged Ex Dairy Sirloin @MeatMattersltd

A lovely simplistic and chilled out cook. Trimmed sirloin lightly. Generous covering of salt.

Over lit and evenly heated logs, position the beef quite high on the rack and gently bring down toward the fire. Turning every now and then to ensure a consistent cook.

Bring off to rest when your desired temp is hit. (Mine 49c/50c) then a blast over the flames to get that fat rendered and just right!

Rest and carve.

Oliver & William Woolnough

Duck a l’Aussie

Duck glazed in fireball whiskey with orange, juniper, star anise rosemary and bay leaf. Rump cap with bovine espresso rub over Redgum. Jalapeños poppers stuffed with crispy speck, cream cheese and a maple and chipotle seasoning, finished with a panko topping and smoked for an hour over the Redgum with various veg sides.

Peter Barker – Mornington Peninsula, Victoria, Australia

Lockdown Souvla

Having lived in Cyprus for a few years we have been missing the Cypriot cuisine. I recently purchased a relatively cheap Cypriot Rotisserie (Souvla machine). Over a bed of lump wood charcoal I have Pork Shoulder, marinated overnight in salt, pepper, oregano and olive oil. Pork cut into fist sized lumps and BBQ’d for 1.5-2 hours. The chicken was treated to a jerk marinade and cooked for 20-25 minutes.

Paul and Toni Calvert

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