Tom Kerridge's Michelin-star barbecue menu – including game-changing kebabs

Telegraph

3 days ago

Why do I love barbecue cooking? First and foremost, it's got to be the flavour profile. All those smoky, charred flavours and delicious caramelisation – there's nothing like it. And you can explore some incredible global influences on the grill, tasting almost every cuisine you can think of – without ever leaving your back garden.
Lastly, it's one of the most forgiving ways you can cook. There's an element of unpredictability – you can't be too precise as you can never completely control it – but that's part of the fun.
There is a little more to it, however, than simply whacking on a burger, hoping for the best, then taking it off when it's looking a bit burnt.
The basics of barbecuing
The kind of barbecue most people will have at home will be some variation of a metal rack set over coals, usually with a lid. Think of it like using the grill in your kitchen oven, but the heat is coming from the bottom rather than the top. It can be quite intense heat and has a great smoky flavour, so cooking like this is perfect for smaller pieces of food that cook fairly quickly, whether that's halloumi, prawns or a minute steak.
Heat control
This can be done in one of two ways. Using metal coal tongs, you can simply move the coals around underneath the grill to create hotter or cooler spots. Depending on what you're cooking, you'll likely want a range of temperatures on your barbecue at the same time – higher, direct heat to sear meat or fish; cooler, indirect heat areas to cook some veg more slowly – so shift your coals around to create different heat zones.
Alternatively, just pick up whatever you're cooking and move it to a cooler part of the barbecue, maybe around the edge.
Alternative cooking methods
You can treat your barbecue like a hob and cook using pans or trays. You'll still get a lot of that amazing smoky flavour and it's ideal for ingredients you wouldn't usually think about cooking on the grill, like more delicate fish or vegetables, without risking them sticking to the rack or falling between the gaps.
Step up the smoke
To further enhance that distinctive, irresistible smoky taste, you can either cook things slowly on the grill, to allow more time to absorb flavours from the coals, or introduce an intense extra smokiness right at the end of cooking – try adding wood chips to the coals, which burn quickly, releasing a flavoured smoke to boost dishes such as the halloumi and aubergine burgers shared here.
Why marinades are the secret to success
Dry rubs and marinades are easy ways to make a big, big difference to meat, fish and veg. Dry rubs – blends of spices, seasonings and sometimes sugar – add an intense extra level of flavour, and they create a beautiful crust as they cook. When it comes to marinades, even if you have just half an hour it will impart so much extra flavour, and can also help prevent meat and fish drying out during cooking.
Play around with all those amazing flavours, make a bit of a mess, and, most of all, enjoy the process.