Where There’s Smoke

For many people, a barbecue follows a familiar script – a packet of sausages, a tray of burgers and a hopeful glance at the weather forecast. There is nothing wrong with that, of course. A well-cooked burger has earned its place in the barbecue hall of fame.A barbecue can be so much more.

Think juicy steaks with a smoky char; sticky spare ribs that leave your fingers tasting so good too; succulent lamb steaks infused with herbs from a minty marinade; and colourful vegetable skewers that even dedicated carnivores will happily reach for.The secret is not just what goes on the grill, but what happens beforehand. A simple marinade can transform meat from ordinary to memorable, adding layers of flavour while helping to tenderise every bite.

FAMILY DISCUSSION

Which is right – marinade or marinate?

BOTH – but in the right context. You marinate your meat (v) in a marinade (n)

The Marinade

Meat undergoes its own transformation – marinated, massaged, and loved with bold promises of flavour that may or may not survive the flames.

A good marinade typically consists of three key elements: a fat (like oil) to carry flavours, an acid (like vinegar or citrus) to tenderize and balance the flavours, and seasonings (herbs, spices, etc.) to add flavour.This is a lovely marinade base that you can easily adjust to suit your taste, its strength and different meats and fish. You decide the volumes of each part, starting with half and half Stokes Hoisin Sauce and Real Tomato Ketchup.

Add fresh grated ginger and garlic, and a dash of Stokes Habanero HOT Sauce (use more, it gets hotter!!!). Honey adds sweetness; soy sauce adds umami saltiness; olive oil brings everything together; and a splash of OJ cuts a little citrus through the whole thing.TIP: when cooking / grilling chicken, when it has finished bathing in its marinade, pre-cook it in the oven or air fryer and finish it off on the BBQ. This avoids embarrassing and unhealthy blood remaining on the bone.

TIP: The longer the meat is left to soak up the marinade, the more it infuses and holds the flavour during cooking, grilling or barbecuing.

Stokes has an extensive range of sauces that are ideal for using as, or in marinades. Have a browse – HERE.

Spare Ribs sound as though they’re just a last minute addition to a BBQ, but are best marinated overnight… Into a roasting tin complete with marinade, and into the oven at 160C on a low shelf for 2 to 3 hours, covered with foil for the first half and turned / basted each half hour.

…and … rest.

Next day, fire up the grill and away you go.

It’s not everybody’s cup of chilli, but we do seem to be choosing hotter chillies and warming spices in our BBQ sauces.

But, it’s not all about heat … it’s about taste. Uncompromising, natural, clever, joyous flavour.You can’t really get much hotter than our HOT Habanero Sauce. But even here, a very clever fruity relief follows the initial chilli hit.

Another warm one is our Hot & Spicy BBQ Sauce.

A sweet, smoky chilli BBQ sauce with a heat that gradually develops from the flecks of chilli seeds. Perfect for:

• Marinating chicken and pork
• Adding a spicy kick to traditional hunter’s chicken
• Coating meats and vegetables

A proud 2-Star Great Taste Award Winner, the judges commented: “This dark BBQ sauce has a thick consistency, which makes it perfect for coating meats and vegetables. It has a delicious smoky aroma which is matched in taste, and we enjoyed the overall balance of sweetness, savouriness, tanginess, and smoke.”It doesn’t have to be hot. Alastair Angus of Thurston Butchers recommends our Bloody Mary Ketchup.

He says: “It’s got vodka and Bloody Mary spices in it. That combined with ketchup is amazing.” Try air frying these chips to serve alongside your BBQ’d meat selection.

TIP: Make life a little easier for yourself … these (and similar) potato chips air fry quickly for a crispy side dish.Jacket Potatoes make the perfect BBQ side dish. They are so simple, yet here too you can get creative. They keep warm to be brought into play when needed. And, they taste pretty good too.

Sticky BBQ Cheese & Crispy Bacon Potato Skins created to show off the quality of potatoes from our friends at Fairfield Farms.

With spuds this good, they deserve to be cooked ‘the proper way‘. No ‘ping‘ shortcuts here.

So, as usual, Resident Chef Andy has stepped up to the mark to share his recipe with you in the Recipes section of our website.

You’ll find Andy’s recipe – HERE.If you’re cooking burgers, our ever-popular Burger Relish may be your tasty go to.

Now that’s a burger. And that’s a Burger Relish. It’s a rich, slightly sweet tasting red pepper, tomato and onion salsa with a subtle note of chilli.Skewers make a fabulous addition to a BBQ.

Thread meat; thread vegetables; thread a combo; marinate; grill; baste; share and enjoy.

Strip the cooked goodies off the skewer and share amongst friends for a delicious variety of succulent meat and veg served on a flatbread or in a pitta.TOP TIPs with STEAK

Sirloin Steak has that lovely fatty edge that caramelises really well on the grill. Before cooking, let it bathe in the marinade above (without the Hoisin, but with more Tommy K and one of our BBQ Sauces).Sear each side for 2 minutes on the hottest part of the grill, repelling any direct flame with a squirt of water. Move them to the cooler edge of the grill to cook through for 3 minutes each side (medium rare, but longer to taste), then take them indoors to rest for 15 minutes.VALUE TIP

Instead of giving everybody a steak each, slice the meat as pictured and serve it on a bed of grilled sweet peppers.

It tastes superb and the helpings go further – great value, great taste!

Simple pleasures so often nurture the best memories – and that’s where the s’mores come in.

Something finger-lickin’ for kids of all ages.

S’mores … sweet, sticky, messy – sounds amazing. Tastes even better.

Simple, yummy fun for all to enjoy

When the burgers are all done and the last of the hot dogs have run off to cool down … it’s s’mores time.

A nice crumbly biscuit becomes the bread of a sandwich.

Toast several small skewers threaded with marshmallow until just gooey and sticky.Pop one (or two) on a biscuit, cover with Stokes ‘oh-so-fruity‘ Raspberry Jam.

Press the second biscuit to glue it to the marshmallow and finish with a drizzle of chocolate sauce.Get the kids to help with the prep (perhaps!!!).

This is the ‘must have‘ sauce for the Summer.

Burger Relish – a salsa-styled relish that goes with just about anything. Transform your burgers into something stylish this summer with our rich, slightly sweet tasting red pepper, tomato and onion salsa with a subtle note of chilli.

Let the rhythm raise the pulse rate of simple summer dining.Nachos

Always delicious with all the trimmings, and so simple to pull together. Simpler still, just add the salsa sensations of our Burger Relish.

Remember – Burger Relish is not just for Burgers!

If you like Nachos, you will love this:Nacho Sharer & Beef Brisket Chilli.

This is a fantastic fiesta of flavour. The ultimate sharing platter to enjoy with the Olympics perhaps.

Everything you need to know is in the recipe HERE.

ENJOY !