The barbecue is Jamie Oliver’s happy place and he’s not alone, with 11 million people firing one up each bank holiday weekend. And the great British weather doesn’t put the TV chef off as he loves the ritual of lighting an outdoor grill, whether it’s for a big occasion or a dinner for two.
Now, with his latest book, BBQ, and a Channel 4 series, Jamie’s Ultimate BBQ with Weber, the chef is hoping to inspire even more people to get out outside and cook. “It doesn’t have to be a full-on spread,” Oliver says.
“Ultimately, whatever you cook, I think barbecuing is a way to forge memories and to connect with each other – that’s part of its magic.
“From incredible veggies to delicate fish, gnarly hunks of meat to a whole array of new takes on burgers, and some surprises like my barbecue brekkie (which I’m particularly proud of), I hope it will show you just how fantastically versatile grilling can be.”
Read on for Jamie Oliver’s best barbecue tips.
It’s tempting to light the fire and get going when everyone’s tucking into the crisps and olives, but Oliver finds joy in being prepared.
“Setting up your barbecue area well is the best thing you can do to give you a strong base,” he says.
“Thinking about what equipment you need, your ingredients and recipes, the flow of everything and how you want to serve, and getting all that sorted before you start grilling will really mean the actual act of barbecuing is much more stress-free, and you can really enjoy the ritual.”
Charred or raw: there’s a lot that can go awry when you’re running the barbecue and even a chef as experienced as Oliver understands the fear of getting it wrong.
“The thing I hear the most is that people are worried about undercooked food, but also about undercooked food that’s totally obliterated on the outside,” he says.
“It’s a valid worry, and of course no one wants to be wasting ingredients – or making their loved ones unwell – but it really shouldn’t be an issue.
“If you can learn how to control the heat of your barbecue and how to move things between the different zones so you get the best of both worlds – hot heat to sear and char, and lower heat to cook things through – you’ll be in a great place. I’d also recommend getting a digital food thermometer – it takes that worry away.”
There are so many options these days, so should you opt for a gas or even electric barbecue, or stick to the trusty old coals?
Oliver has a preference. “For me, it’s all about the fire, so a charcoal barbecue is my natural go-to,” he says. “But making the TV show I also had the pleasure of cooking on a range of different gas and electric barbecues, and I have to say I’ve been very impressed with them all.
"Gas can be very convenient, so I can see why so many people love it, and electric was really interesting too, a great new innovation – plus, it’s a brilliant option if you’re limited on space.”
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Humans are drawn to fire and not just because they know there’s the chance of a tasty sausage when they gather round it. “I’ve always advocated bringing people together around food,” Oliver says.“That mealtime moment is so important in fostering connection and communication.
"When you throw barbecuing into the mix, you gain connection around the whole process of cooking, too. We’re naturally drawn to fire, so the ritual and performance of barbecuing extends that mealtime moment.
“The grill becomes a place to gather, a shared experience, and ultimately I believe it’s uplifting for the soul. Part of that is in taking the time to enjoy it all, it allows us to slow down and appreciate the simple things in life, and that is an important lesson that can be applied to all areas of our lives.”
A Jamie Oliver barbecue is a family production as the chef appreciates team work when it comes to the sides. “I enjoy it so much that I’ll usually take the helm, but Jools and the kids, especially Buddy, will all get involved and help out,” says Oliver.
“There are always supplementary dishes to make and sauces, salsas and dips to rustle up, particularly when you’re cooking up a big feast. I love to get everything outside and do the prep and the cooking in the open air – there’s nothing like it.”
While many people think of meat as the main attraction, but Oliver has devoted a whole chapter of his book to vegetables, fish and other delicious sidekicks.
“My approach to barbecuing is the same as my approach to cooking in general – I would always recommend cooking better quality meat less often, so you can buy the best you can afford when you do have it,” says Oliver.
“So, you’ll find plenty of epic meat dishes in the book and show. But you’ll also find it’s a real celebration of veg and fish. Grilling does wonderful things to veggies, you can make so many incredible dishes. Think grilled caponata or a wonderfully moreish squash and rice salad.
“And of course, I had to include some veggie burgers – miso mushroom burger or feta bean burger anyone?”
Would Oliver still fire up the BBQ in the rain?
“One hundred percent,” he says. “Whether it’s a quick grill or a full-on feast, there’s joy to be gained whatever the weather. Imagine the warmth of fire on a crisp, cold winter morning, or bringing a spark to a rainy summer’s day!”
(Hero image credit: David Loftus)
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