BBQ Expert Jim Moore Proves You Can Grill Absolutely Anything
Can you truly barbecue everything? Belfast-based grilling authority Jim Moore confidently asserts that you can. With his new cookbook, How To BBQ Everything, Moore aims to demonstrate that the barbecue is capable of far more than just burgers and sausages.
Moving Beyond Basic Barbecue
"I haven't found anything I can't cook on the barbecue yet," Moore states with enthusiasm. His culinary experiments include cold-smoking cream for Irish coffee, showcasing the grill's versatility. Known for his Instagram presence @onlyslaggin, Moore's debut recipe collection caters to both seasoned grill masters and curious beginners, steering clear of repetitive hot dog and burger variations.
"Years ago, barbecuing meant burgers, hot dogs, maybe steak or chicken if we were adventurous—often charred outside and raw inside," Moore reflects. "We've progressed significantly from that. Barbecuing is an event, not just meal preparation. I love the social aspect: gathering people, having fun and craic. You don't get that same experience with air fryers."
Moore emphasizes that the allure of grilling lies in being outdoors and the immersive experience of "harnessing fire." While this might intimidate some, following his expert advice can quickly elevate anyone to pitmaster status.
Essential Barbecue Tips from an Expert
Skip the BBQ Cover
"Most barbecues don't need covers," Moore advises. "I view covers as mental barriers to cooking. People see the cover and think it's an extra step. I always recommend against buying one. Mine stays outside year-round without issues."
Master Charcoal Cooking
"Many believe charcoal tastes superior but gas is more convenient," Moore notes. "However, starting charcoal can be simplified. Once you learn, you won't return to gas." He recommends chimney starters: "Pour charcoal in, place a fire lighter underneath, and within ten minutes, your charcoal is ready. No waiting an hour for heating."
"Previously, people piled charcoal and used lighter fluid," Moore recalls, wincing. "That's unnecessary today."
Barbecue in Any Weather
"I barbecue year-round," says Moore, who often live-posts Christmas dinner grilling sessions. "Winter months can be better due to moisture and air feeding the fire." While rain can be bothersome, he suggests: "If the BBQ is on, quickly check your food, close the lid, and let the barbecue manage itself."
Break Gender Stereotypes
The notion that only men should barbecue is fading. "Approximately 30% of my audience is female, and not just because of my looks," Moore remarks wryly. "My wife participates and cooks just as well as I do." He highlights writers Melissa Thompson and Genevieve Taylor, who have exceptional grilling cookbooks. "It shouldn't be male-dominated. Everyone can get involved."
Utilize a Meat Probe
"Cook to temperature, not time," Moore stresses. "Many fearfully start chicken in the oven before moving it outside. Your barbecue functions as an oven." A meat thermometer ensures safety and prevents food poisoning. "Probe chicken at multiple points; at 75°C, it's fully cooked. You don't need to follow packet instructions blindly."
Understand Air Flow
Moore receives messages from people who opened lids to release heat, only to increase flames. "That's counter-intuitive," he explains. "Opening the lid lets oxygen in, fueling the fire. Close the lid, let it settle, and then control the heat."
Create Cooking Zones
"People often use all charcoal or every gas grill burner, leaving no safe zones for flare-ups," Moore clarifies. Establishing hotter and cooler zones for direct and indirect cooking provides options. "This way, we control the fire; it doesn't control us."
Plan Your Cook
"Take your time. Plan what you want to cook, consider serving locations, and work backwards," Moore advises. "Prep food before grilling to simplify the process."
Be Adventurous
"Elevate beyond burgers and hot dogs," encourages Moore, who recently barbecued many lamb legs. "After mastering a few recipes, you'll experiment with various dishes. Be more daring." He hopes更多人 will eventually cook entire meals—sides and desserts included—on the barbecue.
Signature Recipes from How To BBQ Everything
Crispy Potato Salad with Mustard Caper Dressing
"Crispy potatoes and smoky barbecue flavour complement each other perfectly, especially with a tangy, herby sauce cutting through richness," Moore describes. Inspired by a Belfast tapas dish, this recipe features baby potatoes crisped over coals or on a hot griddle for a fire-charred edge. The creamy, lemony dressing incorporates capers, mustard, garlic, and herbs.
Gold Coast-Style Coconut and Lime Shrimp Skewers
"These skewers recall sun-soaked Australian beaches where prawns are a way of life," Moore reminisces. Marinated in coconut milk, lemongrass, and chilli, then grilled on a plancha or skillet, they offer vibrant, coastal flavours. Serve with Sauvignon Blanc for optimal enjoyment.
Pulled Pork with Cider Mop and Tangy Slaw
"Pulled pork delivers smoky, juicy, sweet, and savoury notes in every bite," Moore says, inspired by US barbecue trips. This recipe uses Irish cider in the mop sauce and a bold rub for signature flavour. Low, slow cooking over six to eight hours yields tender, shreddable pork perfect for brioche rolls with slaw.
Jim Moore's How To BBQ Everything (Ebury Press, £25) provides comprehensive guidance for transforming your grilling approach, proving that with the right techniques, you can barbecue virtually anything.
