Masterclass - Sure-fire success
In this month's Masterclass PubChef looks at red-hot ways to make the most of barbecues.
Last year's record summer temperatures were fantastic news for pub barbecues and, with forecasts looking set to sizzle this summer, it looks as if we could in for a profitable repeat. The key to successful barbecuing is organisation and planning and it's important that the offering is given as much attention as any other menu. With barbecuing such a popular activity at home, it is also important to try to offer your customers something different to the norm. It is, for example, worth considering a variety of cuts of meat and a range of different flavoured sausages and burgers to give your pub barbecue a point of difference.
As Andrew Garvey, head of marketing for the English Beef and Lamb Executive EBLEX), says: "Caterers should consider using more unusual and premium cuts, as these will create a real point of difference on the barbecue menu. "Recent research by YouGov on behalf of EBLEX indicates that more than half of consumers want to buy locallyproduced food, and, where local suppliers are used, this is something that can also be made a feature on the menu." Having said all of this, simplicity is essential when it comes to barbecues, so stick to offering six or seven barbecue options, including fish, chicken, some other meat and a vegetarian option.
It is also important to offer a good range of accompaniments such as salads, roasted vegetables, potato wedges, fresh vegetables, chips, dips and sauces. And a good range of bread can work wonders - try adding interest by offering styles such as ciabatta or foccacia. Also think about how you are going to run your barbecue menu. It may be worth running a separate till in the garden to specifically cater for your barbecue customers. Setting up a ticket system is also a useful idea. Customers can then sit and enjoy a drink, rather than hover around the barbecue while you are cooking their food.
For more information on which cuts of meat are suitable for barbecuing, contact the Meat & Livestock Commission for a barbecue guide on 01908 844 114.
Top tips for recipe winners Barbecued pork entrecote with mango rice salad - marinate the pork for one hour in a sauce made from tomato sauce, brown sauce, soy sauce, cider, salt, pepper and mixed spice. Cook on the barbecue for eight to 10 minutes on each side.
Barbecued scallops wrapped in bacon and sage - cut large scallops in half and place the sage leaves on top. Wrap a bacon strip around each scallop and then thread each scallop onto a skewer and brush with herbflavoured oil. Cook for one to two minutes, turning occasionally.
British turkey and shallot kebabs - marinate the turkey for 30 minutes in a mix of tomato puree, maple syrup, soy sauce, vinegar and oil. Boil the shallots for five minutes and then cool. Make kebabs from the turkey and shallots and cook for 12 to 15 minutes, brushing occasionally with marinade.
Sweet and sour prawns - place tiger prawns in a bowl and pour over a sweet-andsour sauce. Marinate for 10 minutes. Thread the prawns on to skewers and cook on the barbecue for four to five minutes until they turn pink.
BBQ pork belly with thyme, sage and balsamic vinegar - marinate the belly pork in thyme, sage, oil, balsamic vinegar and salt and pepper for two to three hours. Barbecue for 20 to 25 minutes on each side.
BBQ pork cutlets with chilli mango and red onion salsa - barbecue the onion and mango. In a small bowl mix chilli sauce, sesame oil and sugar. Add onion and mango and mix well. Cook cutlets for eight to 10 minutes on each side. Serve with mashed potato and chilli mango and red onion salsa.
Lebanese-style grilled lamb on the bone - marinate the lamb for two hours in a mix of groundnut oil, lemon grass, garlic paste, lime juice and soy sauce. Season the steaks with crushed coriander and black pepper. Barbecue the lamb for five to six minutes on each side.
Meating your customers'needs 1. Some fat is required for flavour, but make sure there is not too much.2.Ensure the size and thickness are uniform throughout the cut - this will allow even cooking. 3. Good meat cuts for the barbecue include T-bone steaks, rib steaks, Barnsley lamb chops, noisettes of lamb, trimmed pork cutlets, pork entrecote and pork belly. 4. Season the meat with salt and pepper for best results, and brush lightly with oil before placing on the barbecue.
Prep and execution 1. Gas and electric barbecues are more controllable than charcoal barbecues and gas is best for temperature control. 2. If you do cook on charcoal, wait for the flames to go out and the embers to start glowing before starting to cook. 3. The best way to prepare your barbecue is to secure a layer of tin foil over the barbecue, wait until the grill bars or charcoal embers glow hot and then remove the tin foil and brush the grill bars with a firm, long-handled, wire brush to remove unwanted debris. 4. Once your meat is seasoned and lightly oiled, place it on the barbecue and seal on one side. Placing the meat on a hot barbecue seals it, resulting in better flavour and colour. 5.Ensure that the temperature is controlled during cooking and that the meat does not burn or blacken unnecessarily. 6.Only cook as much meat as you require at one time. 7. Probe the meat to ensure that the correct internal temperature is achieved.
Source: Meat & Livestock Commission
Safety first, second and third 1. Wash hands thoroughly before preparing food and after touching raw meat. 2. Thaw meat and poultry thoroughly before cooking. 3. Store, cook and prepare raw meats, including chicken, separately from other foods - even when cooking - to avoid cross contamination. 4. Always use, where possible, separate utensils for raw and cooked meat. 5. Cook all meat and meat products until they are piping hot and the juices run clear. 6. Turn food regularly as it cooks to avoid charring on one side and under cooking on the other. 7. Never part-cook food on the barbecue and finish cooking later. 8. Keep marinated meat and poultry in the fridge. Don't re-use the marinade. 9. Keep food out of the fridge for the shortest time possible. 10. Clean work surfaces and utensils during, before and after use. 11.Light charcoal barbecues well in advance, making sure you use enough charcoal and wait until it is glowing red (with a powdery grey surface) before starting to cook. 12. Turn food regularly and make sure burgers, sausages and chicken are cooked until they are piping hot throughout, there is no pinkness inside, and the juices run clear. 13. Never put cooked food on plates that held raw meat. 14. A brown or charred appearance does not mean meat is cooked right through. The outward appearance of a burger, sausage or piece of chicken is not the best indicator of whether it has been cooked sufficiently. Raw meats should be heated to a minimum of 70°C for two minutes all the way through.
Raw meat should be heated to at least 70°C Source: Food Standards Agency
