Top tips for hosting a sizzling pub BBQ

To celebrate the season Unilever Food Solutions has released a new pub guide for barbecues, featuring tips on how operators can spice up their summer menus.

Food and pub consultant Chris Barber, who created the guide, said: “Our BBQ How to Guide can really help pubs make sure they get a reputation as the place to go for a smoking hot barbecue.

“The guide will inspire pubs with ideas for adding a premium feel to classic BBQ meals, without adding significantly to the cost.”

We compiled some of the guide’s top insight:

Think beyond burgers​

Add adventure with ribs – they’re relatively cheap but exciting. Experiment with marinades, seasonings and rubs. Or you could try wrapping a whole fish in foil, stuffing it with garlic, lemon and fresh herbs and sticking it straight on the grill.

Consider cheaper cuts to maximise margins​

Cheaper cuts like feather blade or brisket cost less than steak. Slow cook first and finish on the barbecue to still deliver that ‘wow’ factor without the high cost.

Don’t skimp on sides​

Try adding spices and seasoning to make chips and fries stand out. You could also offer a selection of salads, crunchy veg slaws, corn on the cob and roasted veg. Similarly, you could pre-bake jacket potatoes, cut them in half and rub them with olive oil and garlic, finishing them off on the BBQ as needed and serving them with crème fraiche and chives.

Food safety​

Consider the best location – be wary of open flames and where the smoke will go. And it’s always worth doing a HACCAP analysis. Cross contamination can be costly. Make sure whoever’s handling your meat is fully trained.

Have a plan B​

Let’s face it: even in midsummer, the UK’s weather can switch in a second. Make sure you and your customers have somewhere to shelter, whether that means moving festivities inside or erecting a tent or gazebo.

Unilever Food Solutions’ full guide can be downloaded from ​www.ufs.com/pubs​​.​