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Top BBQ chef issues advice

Top chef offers barbecuing tips

Leading US barbecue chef Adam Perry Lang has offered home cooks his grilling and marinating secrets with culinary spices.

Jamie Oliver's partner and chef of Barbecoa in London, Mr Lang knows what he's talking about when it comes to barbecues.

He advises that chefs make a baste from a quarter cup of olive oil, four tablespoons of unsalted butter, ten crushed garlic cloves and chopped herbs such as rosemary, thyme, marjoram, oregano and sage.

Apply the baste using a herb brush, he tells the Independent, made of rosemary, thyme and marjoram tied together.

Additionally, he suggests that cooks avoid oiling their barbecue grills and instead take some bacon and rub it, fat side down, over the surface.

Those looking to marinate their meats are advised to put the ingredients into a plastic bag first and then crush them together to release the flavour.

Meats should be marinated for at least and hour but no longer than 24 hours, with anything over three hours being stored in a fridge.

Related Products: Sage, Rosemary, Thyme 

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