Summer is here, and that means it’s time to dust off the barbecue and dig out the tongs. The long, warm evenings have arrived, perfect for gathering with friends and family, enjoying cold drinks, and filling the garden with the delicious aroma of food on the grill. Whether you’re a seasoned grill master or trying your hand at your first cookout, our chef is here to help you master how to cook the perfect BBQ.
From prep to plating, here’s everything you need to make this summer’s BBQ your best yet – with insider tips from our new head chef, Ben.
1. Start with the Right Ingredients
Even the best BBQ techniques can’t fix poor ingredients. That’s why the foundation of the perfect BBQ is quality produce.
Meat That Makes a Difference
Chef’s first rule: “Buy better, cook simpler.” Start with flavourful cuts that shine on the grill. Our top picks:
- Rhug Estate Steak – Grass-fed and full of depth. Best grilled over high heat, rested well, and sliced against the grain.
- Sutton Hoo Free Range Spatchcock Chicken – Cooks fast, stays juicy. Try Garlic & Herb for a milder option or Piri Piri for some heat.
- Sausages – From classic Cumberland to Sicilian – style, seasoned simply with salt and black pepper or sea salt and wild fennel, these sausages bring bold, honest flavour to the grill.
Don’t forget marinades – it brings everything to life. Our shop is well stocked with a wide range of ready-made marinades and rubs, perfect for quick, flavour-packed grilling. View the whole range here.
Prefer homemade? A simple mix of olive oil, garlic, lemon, and fresh herbs never fails.
2. Prep Like a Pro
A successful BBQ isn’t just about standing by the grill – it’s about what happens before the flame even starts.
Chef’s Tip: ”Take the meat out of the fridge at least 30 minutes before grilling. Cold meat seizes and cooks unevenly. Room temperature is your friend.”
- Pat meat dry with paper towels to get a good sear.
- Pre-marinate your meats the night before, if possible. This locks in flavour and tenderizes tougher cuts.
- Chop your veg ahead of time. Courgettes, peppers, red onions, mushrooms, and corn are grill-friendly favourites.
3. Mastering the Grill
Now for the star of the show – the flame. Whether you swear by gas or are loyal to charcoal, getting the fire right is where great BBQ begins. A few simple steps can make all the difference between average and unforgettable:
- Preheat the grill properly. Give it 10–15 minutes to reach the right temperature.
- Clean the grates with a brush or half an onion – yes, really! It removes old residue and prevents sticking.
- Lightly oil your meat or vegetables — not the grates. This helps prevent sticking and gives you that beautiful sear without unnecessary smoke.
Know Your Heat Zones
This is one of the most important things to master: your grill doesn’t cook at the same temperature across the whole surface. Think of it like your kitchen hob: some areas are hotter than others, and that’s a good thing.
Chef’s Tip: “Don’t treat the grill like a frying pan. Use different heat zones the way a chef uses different burners. It gives you control and better results.”
- Direct heat (right over the flame) is where you get that sizzle, sear, and smoky char. Perfect for thinner cuts like burgers, sausages, or steaks.
- Indirect heat (off to the side or on a cooler part of the grill) for cooking thicker cuts through without burning the outside.
Time is Everything
A great BBQ isn’t just about what you put on the grill, it’s when you take it off. Timing is the difference between a nice and juicy steak and a dry disappointment.
Cooking meat over fire requires patience and instinct, but here’s a small guide to keep you on track:
-Steaks: for rare, go 2–3 minutes per side; for medium, go for 4–5 minutes.
-Sausages: Sear them first to get that golden colour, then move to indirect heat for 10–15 minutes to finish gently. This keeps them juicy and stops them from splitting.
-Bone-in Chicken: These cuts take time – don’t rush them. Use indirect heat and cook slowly until the internal temperature hits 75°C. When it comes to BBQ, patience pays off.
Chef’s Tip: “Don’t poke or press your meat too much, you’ll lose all the juices. Let it sit and do its thing.”
4. Don’t forget the Sides
The main dishes might grab the spotlight at a BBQ, but let’s be honest – it’s the sides that really round out the feast. A great BBQ isn’t complete without a few fresh, zesty extras on the table. So, while the grill takes care of the heavy lifting, we’ve pulled together some of our favourite tangy, cooling side ideas to bring balance (and a bit of crunch) to your table.
- Grilled Veg: Think asparagus, mushrooms, corn, and juicy tomatoes. Brush with oil, season simply , then let the grill do the rest. See our full range here.
- Charred Courgettes & Red Peppers: Quick to cook and packed with flavour, especially with a drizzle of balsamic or a squeeze of lemon.
5. Keep the Drinks Flowing
A successful grilling event isn’t just about the food; it’s about the entire experience. And a crucial part of that experience is ensuring your guests are well-hydrated and refreshed with a diverse and thoughtfully curated drinks selection.
From beers and soft drinks to fresh juices and infused waters, Panzer’s has everything you need to keep glasses full and conversations flowing. Browse the full drinks selection here.
Chef’s Final Word:
“BBQ should feel relaxed, even if there’s prep behind it. Keep the menu simple, use the best ingredients you can get your hands on, and enjoy the process. People remember the atmosphere just as much as the food.”
Ready to Grill?
Whether you’re cooking for two or twenty, the perfect BBQ is within reach. Shop our full BBQ range in-store or online — from Rhug Estate meats to marinades, buns, sauces, sides, and soft drinks. Let’s make this summer delicious.
Explore our BBQ essentials now — and let the good times (and grills) roll.
