Have hotter and cooler parts of the BBQ<\/a> so you can move ingredients when required.<\/li>\n<\/ul>\nRuben Dawnay, Ruben\u2019s Reubens <\/p>\n
\n- Throw a wood chunk on the coals and close the lid. This will essentially smoke whatever you\u2019re cooking.<\/li>\n
- Use briquettes instead of charcoal for a more controlled and a longer lasting heat.<\/li>\n
- Chimney starters are a great investment to get the BBQ<\/a> going as quickly as possible.<\/li>\n<\/ul>\n
![\"Decatur\"](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/05\/Decatur.jpeg\")
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Decatur<\/p>\n
One tip I learned is from the masters of grilled meat in London, the Turkish ocakbasi grill chefs of Green Lanes and Stoke Newington High Street. As charcoal burns a layer of ash develops around the briquette\/lump wood. This ash serves as a dampener for the intense heat of grilling close to the coals and is perfect for bringing meat up to a perfect temperature. But when you want that hard sear, char and caramelisation, disturbing the coals to knock the ash off unleashes the real intense heat of the charcoal and is perfect for that barbecue char we all love. <\/p>\n
When you\u2019re cooking hot and fast, the natural smoke of charcoal doesn\u2019t have the time to penetrate the meat you\u2019re cooking. The way to get the flavour and char on anything quickly is by letting fat hit the coals and smoke up into the meat. If you\u2019re cooking a lean protein that doesn\u2019t have a whole lot of fat to render, keep some olive oil in a cheap perfume diffuser from a pharmacist and be sure to liberally spray your meats on the grill to get that all important taste of the barbecue.<\/p>\n
George Husband and George Brown, Gorka<\/p>\n
\n- Our biggest tip would be to render any fat caps in a pan either in the kitchen or in pan on the BBQ<\/a> before searing. This helps to reduce flare-ups during grilling. Further, we recommend to save the fat and infuse it with your favourite flavours (hard herbs like rosemary, sage and thyme; these alongside garlic and chilli work well) to be used when basting and finishing your meat.<\/li>\n
- The attractive shimmer that you see on \u201crestaurant quality\u201d proteins is often a result of brushing the meat with these fats after carving. <\/li>\n<\/ul>\n
Liam Barker, Caribbean Chef<\/p>\n
\n- If it’s white meat then a brine of salt and sugar solution will ensure meat stays moist.<\/li>\n
- Set up coals with a searing hot zone and a medium zone. Start on hot and finish on the medium.<\/li>\n
- Do not use a BBQ<\/a> sauce glaze until the last few minutes as the sugar burns quickly.<\/li>\n
- Use a spray bottle of herbs\/vinegar\/water solution to keep meat from drying out.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"Meatopia has been one of London\u2019s most popular food festivals since it was established in 2013, bringing the…\n","protected":false},"author":2,"featured_media":76555,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7757],"tags":[10656,748,393,1203,4884,257,37682,16,15],"class_list":{"0":"post-76554","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-london","8":"tag-bbq","9":"tag-britain","10":"tag-england","11":"tag-food","12":"tag-great-britain","13":"tag-london","14":"tag-meatopia","15":"tag-uk","16":"tag-united-kingdom"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@uk\/114455473359494204","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/76554","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/comments?post=76554"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/posts\/76554\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media\/76555"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/media?parent=76554"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/categories?post=76554"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/uk\/wp-json\/wp\/v2\/tags?post=76554"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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<\/p>\n![\"Bab](\"https:\/\/www.europesays.com\/uk\/wp-content\/uploads\/2025\/05\/Bab-Haus.jpeg\")
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