We’re All Using Barbecue Wrong, Experts Say Here’s How To Do It

One of Britain’s best BBQ chefs has offered up his top tips for grilling – as the country sizzles in the scorching heat, and explained that we’re all doing it wrong. Jackie Waits’ cooking has been recognized on the international stage – even securing a coveted title in America years ago.

The talented chef, 58, has 21 grills and says you can barbecue a lot if you know how. Jackie cooks everything from bacon butties to brownies—and even Christmas turkey—in her signature style.

Now she’s shared some of her expert tips on how Brits can impress guests with Knockout in today’s hot weather. Jackie said: “There’s a whole art to barbecue that Brits don’t know about. It’s so much more than throwing some sausages on the grill and burning them.”

Her top tip is to place your coals on one side of the grill, then your food on the other side before closing the lid. Jackie said: “Most people think the lid is only there to stop the rain, but it is for a reason!

“By closing the lid, you create a BBQ oven so you can leave it to cook without standing up and finding yourself overheating. You get all the lovely flavor without worrying about it burning because you’re circulating the heat. and cooking it indirectly.”

Jackie says Britons should also bin their chemical firefighters because it spoils the food. Instead, she said anyone struggling for a flame should get their hands on a chimney charcoal starter—a metal tool from DIY shops that costs a few pounds—that will make your life easier. She added: “If you need help lighting your fire, always use a natural firelighter so your burgers don’t taste chemicals.”

She recommends making a difference in your meals rather than piling everything up at once. This way you ensure that air gets between the different items to cook everything evenly.

Jackie said: “Instead of packing it all on the grill at once, cook one course at a time. That way it’ll be cooked properly and people can enjoy lots of food during the sunny afternoon.”

He said this is the best way to prevent food from being exposed to the sun for hours, preventing bacteria from growing and potentially making people sick. Any leftovers should be put in the fridge as soon as possible—and can be used in a dish the next day to prevent them from going to waste.

Her example is using leftover burgers to make chili con carne for dinner the next day—or even using your leftover bangers to top a hot dog. But although it was the meat that won Jackie her BBQ awards, she finds the vegetables to be overlooked.

She said: “Vegetables are fantastic on the barbecue – it’s not just about the meat. You can play with different flavors and marinades that make them taste great. Cauliflower is usually cheap around this time of year so Would be great sliced ​​into steak.

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“Roasted asparagus is great too—they’re approaching the end of their season so today is the perfect time to cook them before they’re gone.”

Jackie first tried her hand at American barbecuing in 2003, when her late husband bought her lessons at a school in Lynchburg, Tennessee, for her 40th birthday. She wasn’t too keen on the idea at the time, but as soon as she tried it, she fell in love.

She began entering and winning national and international competitions, sometimes outclassing several hundred cooks. She cooked in about 15 competitions across America between 2004 and 2013—and her top dish to cook was molten beef brisket.

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BBQ Beef Brisket

Their highlight was the Jack Daniels World Championship Invitational BBQ competition in Lynchburg, Tennessee in 2004 – the most prestigious international BBQ competition in the world. They defeated around 80 other teams to win the title of ‘Grand Champion’.

She said: “People don’t realize that a lot you can cook in the oven, you can even barbecue. I don’t cook any roast beef in the oven anymore — it all goes on the BBQ. I own mine. I also cook. Christmas turkey on the barbecue and have done it for many years!”

Her BBQ expertise has also seen her cook for the likes of Heston Blumenthal and Michel Roux Snr. Jackie has since started her own business teaching lessons in the art of grilling to others, which she does throughout the year.

And she said of the hot weather: “Today is perfect for that. I’m just trying to teach the world how to have a good barbecue a few people at a time!”

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