Live fire and BBQ expert and author of best selling recipe books CHARRED and SEARED. As a committed omnivore, she adores vegetables cooked over fire, but naturally meat forms the backbone of good barbecue.
Seared – the ultimate guide to barbequing meat by Genevieve Taylor
Scorched – The Ultimate Guide to Barbecuing Fish by Genevieve Taylor
How to BBQ by Genevieve Taylor
This is something to knock up quickly on a warm evening. As is usually the way, the meat itself will benefit from marinating ahead of cooking, but here it’s a job that takes minutes, so, if you can, get it ready in the morning.
When it comes to veg on the grill, I think aubergines are hands-down my favourite. When people tell me they don’t like aubs, I fear they have either had them undercooked (a grim, chewy texture) or under-seasoned so they are bland. Here, they are neither. and this simple warm salad ticks all my boxes – salty, creamy, crunchy, sweet, sharp.
One of my favourite little fish to grill. A touch fiddly to assemble but very speedy to cook and they make a great lunch or snack.
Yet another 3-2-1 ratio smoke-wrap-baste rib cook, this time using harder-to-find lamb ribs. The cooking times will be a little reduced because they are slimmer beasts than pigs. You might be looking at a one and a half hours’ smoke, an hour wrap and a 30-minute baste but as usual in BBQ, it’s done when it’s done.
