Summer has hit good and proper, so if you’re cooking up at the beach over the next few weeks, here are Rupert’s top tips for an easy and delicious experience:
Take a reusable BBQ (check out the ProQ Smokers Flatdog, but don’t overfill it with charcoal because this piece of kit gets super hot, so it’s better to start small and top-up). They’re more efficient, great value for money over the course of their lifetime, and cool down quickly enough that you can carry it back to the car after finishing your beers.
Take a paper bag of good quality lumpwood charcoal and a couple of (natural) firelighters. There’s no waste, no flavour taint from synthetic firelighters, and it’s one less thing to carry back to the car! You can check out our guide to different charcoals for barbecuing here.
Try cooked lobsters – easy, no packaging, no faff and super tasty. Just warm them up with butter on the BBQ. Eat as-is or follow our recipe for home-made tartare sauce or cucumber salsa and take them in jars to make these lobster rolls on the beach.
Kebabs and koftas… prepared and ready to go… bang them on a ready-made flatbread and you’re winning. Check out our recipe here.
Portobello mushrooms with butter and herbs. Prepare them at home and they’re ready to put straight on the grill.
Ice cold beers, of course.
Enjoy the sun, be careful and sensible when cooking outside over fire given the recent dry conditions (this article is about barbecuing at the beach, but you might be barbecuing in your back garden), and if you’re cooking and eating in a public space then leave no trace.