Matt Budden shares his tops tips for smoky and succulent results from the BBQ
7 Golden Rules for a creating a great BBQ
1 Source the best quality meat your budget can afford, and always from British farms - we source ours for Schpoons & Forx at the Hilton Bournemouth from Tim Johnson at Stokes Marsh Farm.
2 Take the meat out of the fridge in advance. If you’re cooking a steak let it come up to room temperature. This will lower the cooking time as well as aid an even cook, if the steak is cold the outer part will overcook and dry out.
3 Get the heat just right to make the most of your barbecue. You need to prepare it in enough time, ideally you want to grill over red hot coals, not a direct flame, to ensure the cooking is consistent and not too charred.
4 To give it that extra smoky flavour scatter a handful of BBQ woodchips over the glowing coals, they come in a range of flavours. Soaking them in water before adding increases the smoke. Sprigs of fresh rosemary is another option.
5 Cook it simply and leave the barbecue to do its job. You don’t need to turn and inspect the meat at every opportunity!
6 Season properly, let salt and spice bring out the natural flavour of the meat. We use our own spice rub which creates a lovely caramelised crust. I’ve shared a spice rub recipe with you here.
7 Rest your meat before serving - it will surprise you how tender the meat becomes. Sometimes great cooking is about knowing when to stop.
My final piece of advice is to get everything prepped in advance, so you can maximise the time you spend with friends and family. The British summer can be short, so get out into the garden with that barbie. Who knows you may find yourself using it all year round! Here’s my Spice BBQ Rub Recipe -whip up a batch and keep it in the fridge ready for when the sun shines!
Matt Budden’s Spice BBQ Rub
Whole spices to toast:
2 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 tablespoon cardamon pods
Other spices to add later:
2 tablespoons ground coffee (preferably espresso)
2 tablespoons Dorset sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon mustard powder
1 tablespoon smoked paprika
1 tablespoon parsley (dried)
2 teaspoons black peppercorns
Method: Place coriander seeds, cumin seeds, fennel seeds, and cardamom pods in a pan over medium heat. Toast until seeds start to brown slightly - about 3 to 4 minutes. Remove spices from heat and place into a spice grinder (or coffee grinder), or get busy with a pestle and mortar, and grind to a powder. Place contents into a bowl and add remaining ingredients, mix well. Store rub in an airtight container in a cool, dry place for up to three months. Rub into your meat, fish or vegetarian option prior to slinging it on the barbie. Follow Schpoons & Forx on Instagram here and follow Chef Matt Budden here
Need to find a great Dorset butcher near you? Click here to find 12 of the best Dorset butchers for butchers that deliver in Bridport read our West Dorset to your door feature.
