Published 12th July 2021
Dressed to Grill - Our Favourite BBQ Marinades
With the Silver Anniversary and a Quarter Century celebration of Better British BBQ’ing running for National BBQ Week until 18th July 2021, who’s getting Barmy for a Barbi? First launched in 1997, National BBQ week has served not only to raise our awareness of BBQ’ing and Summer eating in general, but it has also contributed to growing BBQ occasions from 9 million in 1997, to over 150 million in 2020. And, whilst the weather has seemed a little soggy, it looks like the UK is set to hit over 200 million BBQ occasions this year. 1
Nice To Meat You!
The team at Euronics have been sharing their BBQ pub quiz trivia knowledge, and we have to say, we found some of these facts un-grill-ievable! The origins of the word BBQ? Whilst there are multiple theories, the most plausible is that the word barbeque is a derivative of the West Indian term "barbacoa," which describes the method of slow-cooking meat over hot coals.2
- Who invented the first BBQ? Whilst many great American inventors left their mark on the BBQ design, the first commercial charcoal briquet factory was designed by Thomas Edison and built by Henry Ford in 1921.3
- Don’t go bacon my heart! There are four different cuts of ribs from pork. Spare ribs come from the underbelly of the pig and are the most common. St. Louis-style is a close match, but has the breastbone removed. Country-style ribs have the highest meat to bone ratio and Baby-back ribs have the least fat.4
- We should ketchup! The largest attendance at a BBQ? If we thought catering for the family was hard enough, the largest attendance at a BBQ to date was 45,252 people, at an event organised by Estado de Nuevo Leon at Parque Fundidora in Monterrey, Nuevo Leon, Mexico, on 18 August 2013.
- Relish the day! The longest BBQ ever? On the 4th of April 2014, people of Bayambang, Pangasinan, Philippines, celebrated the 400th anniversary of the city. To mark the occasion, an 8,000 meter (20,246 feet) BBQ, made up of 8,000 grills was constructed during the Malangsi Fish-tival!
From pulled pork, skewers, smoked fish, sausages, chicken, and corn on the cob - the humble burger remains the Nation's most cooked BBQ item.
81% of people say it’s their favourite, with sausages coming in closely behind at 80%!5
Dare we ask if you’re a Gas or Charcoal BBQ’er?
According to a survey conducted by idealo magazine, 57% of respondents answered charcoal and the remaining 33% said they preferred to cook on a gas BBQ.
Chop It Like It’s HotWhatever the weather, these marinades are sure to elevate any dish they’re used to make:
NEFF’s BBQ Marinade recipe is packed full of flavour with a cheeky hit of whiskey and makes 2x 500 ml bottles worth.
Combining authentic flavours such as garam masala, cayenne pepper and root ginger, Ninja’s Tandoori Marinade takes just 10 minutes to make and can be stored in the fridge for up to a week until you are ready to use it.
Bosch’s Soy Bourbon Marinade blends soy sauce, lemon, brown sugar, and bourbon and is recommended on a choice cut of rib-eye.
Not only delicious as an accompaniment to cheese and crackers, Fisher & Paykel recommend serving their Thai Tomato And Chilli Relish as a sauce to accompany BBQ’ed meat.
Can’t decide whether to cook chicken breast or chicken thighs? Then let’s wing it with Beko’s Chicken Marinades! Scroll to the bottom for free range inspiration and recipes for Garlic Lemon Chicken & Spicy Barbecue Chicken.
Create some BBQ theatre!It is an occasion, so why not show off with your BBQ skills? Here’s a few tips to make you top dog:
- Fanning-the-flames. Using a long handled spatula, quickly press down on any meat that’s cooking. This will release the natural fats, causing a brief ‘flare-up’. Magic! (Please ensure you keep any clothing well clear and do not try to add to the effect by adding any extra oil).
- Criss-crossed. To achieve the cross hatched lines on meat, fish, poultry or fruit/vegetables, sear on a high heat, lengthways to the grill-bars. Remove quickly, wipe the grill bars with oil and repeat at right angles. Once both sides are seared, return to normal cooking.
- It’s all in the hands! There is an actual science behind measuring the temperature of a BBQ with your hands!
- If you can stand it for > 2-4 seconds > the temperature is > 450℉ - 550℉
- If you can stand it for > 5-7 seconds > the temperature is > 350℉ - 450℉
- If you can stand it for > 8-10 seconds > the temperature is > 250℉ - 350℉