Tom Kitchin: Just because it’s made on the barbeque doesn’t mean it can’t be creative

I spent some time in South America last year and it inspired me to think a little differently about cooking techniques. Barbecuing is a huge part of their cuisine, and a way of cooking not just at home but in some of the great restaurants. What I loved was that they apply the technique to all the cuts of meat, offering a huge variety of flavour and texture.

It’s all too easy to rush to the supermarket to pick up ready-made meat products to throw straight on the barbie, but if you visit your local butcher and think a little more about the huge variety of foods that lend themselves to being cooked on a grill, you will realise it can be all the more enjoyable – and impressive for your guests.

Just because food is made on the barbecue doesn’t mean it can’t be creative. When it comes to meat, I like to think about cuts that are easy for my guests to eat – nothing over-complicated and as much finger food as possible. This makes it simple to enjoy outdoors and so much more fun – things like pork ribs, lamb chops, home-made burgers and even steak are all tasty alternatives to sausages and processed burgers.

Barbecuing pork gives a fantastic sticky, chargrilled flavour but the trick is to remember to keep your barbecue at an even temperature, adding coals little and often so that it cooks for longer. The result is a much more succulent flavour, and I believe it’s worth the wait.

The thing to remember when it comes to meat is the smoke. The smoke is what gives the food that distinctive flavour. Lamb chops, for example, take on a whole new dimension when done on the barbecue. If you get the marinade right, they can be even more delicious – and you can use leftovers for mid-week meals like curries, salads and sandwiches.

There are lots of types of barbecue out there, and if you are serious about outdoor entertaining I would highly recommend investing in a good-quality one. Ideally, look out for a piece of kit with a lid so you can cook the food slowly. It also means you can spend more time entertaining friends rather than keeping an eye on open flames.

I’ve recently discovered a real culinary treasure in the Big Green Egg. I’m not alone as I know a number of other chefs are using it, not just at home but in their restaurants too. It’s a charcoal-based ceramic oven you can use to grill, roast, smoke or bake. The great thing is it can sustain a constant temperature for up to 12 hours, so you can slow-cook a huge range of foods, including meats, to get exactly the taste and texture you wish – a great alternative to the less desirable burnt, crisp cuts that can be the result of direct flame-grilling.

While it’s not always easy, with a little planning, patience and practice your summer barbecues will be a real hit, whether the sun stays out or not.

BBQ Pork Ribs

1kg pork ribs cut into ribs

Marinade

100ml vinegar

100ml water

150ml tomato ketchup

100ml runny honey

dash of tabasco

dash of Worcestershire sauce

dash of sesame oil

Method

Cover the ribs in cold water and season with salt. Bring to the boil and cook for 35 to 40 minutes, until soft. Remove and place on a cooling wire.

Meanwhile, blend the vinegar, water, ketchup, honey, tabasco, Worcestershire sauce and oil. Place the ribs into a serving dish with the sauce and place on a medium to high barbecue heat.

Leave to cook but keep a careful eye on them as they  will crisp up and stick.

BBQ lamb chops

8 lamb chops

Marinade

1 tsp smoked paprika

1 tsp cumin powder

1 tsp crushed coriander seeds

1 tsp cracked black pepper

olive oil

3 cloves garlic, crushed

sprig thyme

Method

Season the lamb chops with the aromats and spices. Cover with oil, garlic and thyme and set aside for a good three or four hours to marinade.

Place on the barbecue on a high heat. Lamb chops cook quickly. To avoid ending up with chewy meat, you just want the edge to turn a crispy burnt colour. Barbecue for two or three minutes on either side, set aside and then rest for two or three minutes.

Serve with cucumber, yoghurt and mint dip.

Tom Kitchin’s BBQ Top Tips

● Experiment. Try to look past the temptation to stick with bangers and burgers every year. Get creative and you’ll see its worth. Using different cuts of meat also means you can do so much more with the leftovers later in the week, when the sun has disappeared once more.

● Don’t rush. Think slow-cooking on the barbecue and you’ll be able to enjoy more succulent, tender meat.

● Invest in a good-quality barbecue. It doesn’t have to  be expensive, and a quality product will last for years if  you look after it.

● Keep it clean. Invest in a good grill brush. If you keep your appliance as clean as you can, it ensures your grill remains non-stick and it also avoids that stale charcoal  taste associated with so  many failed barbecues.

● Get your meats to room temperature before your start cooking them. If you take meat straight from the fridge it will take longer to warm up.

● Have fun. Barbecues are a great chance to celebrate the great outdoors, so the more  you can plan ahead, the easier it will be to relax and enjoy  your day and let the barbecue do the hard work for you.