Top Tips for Better Burgers During National BBQ Week

As the summer threatens to heat up, so do our barbecues. It might just be a spot of al fresco dining with the family or with a few friends on a Saturday evening, but quick or casual doesn’t mean you should compromise on the quality or flavour of your burgers or bangers, especially during National BBQ Week.

There is no need to break the bank either. Many companies offer online ordering of barbecue bundles, delivering everything you need for a successful night around the grill straight to your home. One such company, 44 Foods, work directly with food producers and farmers to offer ethically produced, fairly priced foods, supplying everything from bakery goods to cupboard stock, but we’ve tried one of its barbecue meat bundles. 

You can choose from either the medium or large bundles, depending on the numbers you’re catering for. Both BBQ bundles contain a good range of different products, with the only difference between them being the addition of two 21-day aged Scotch rump steaks and two ‘ultimate’ Scotch beef burgers to the large bundle. 

The quality of the meat was certainly good for the price, especially the tasty marinated chicken wings and lamb koftas. Our only real issue came with the Aberdeen Angus steak burgers, which dropped more fat than we might have expected, causing a rather fiery moment on the grill! 

Burgers for the BBQ from 44 Foods

Possibly hoping to highlight where we went wrong, Cornwall-based chef James Strawbridge has teamed up with 44 Foods to provide some suggestions for getting the best out of your barbecue meat bundles. Here are his top five tips… 

  • If you’re using a charcoal-fired grill, cook over embers, not flames. Be patient and wait for the charcoal or wood to really burn down to achieve a strong, constant heat to cook with. Once you have hot embers, it reduces the chance of flare ups and gives you much more control on the grill.
  • Veg power! Try grilling vegetables over a slightly lower heat, or over embers, as the star of the show rather than just serving salads and veg kebabs on the side. Spring greens work really well, while cauliflower steaks, radishes or peas in the pod can all be cooked in a grill basket.  
  • Low ‘n’ Slow. Have a go at a slow-cooked recipe this summer with some wood chips for a smokey flavour. Try your own beef brisket hot smoked down at 120˚C, aiming for an internal temperature of 94˚C for 5-6 hours. That’ll give you that authentic BBQ taste. 
  • Don’t forget the mop! To avoid your food drying out remember to baste, glaze or mop with a tasty BBQ sauce. You could try adding a bowl of water into your BBQ oven if you’re indirect grilling, to help keep your meat moist.
  • Probe safety. Invest in a meat probe to keep an eye on the internal temperature of your food. They are really easy to use and help to understand what’s going on inside the BBQ, and will help you avoid any issues from undercooked meat.
Sam Huff
Latest posts by Sam Huff (see all)