Elevate Your Summer Barbecue with Expert Tips from Grill Champion Jim Moore
As bank holidays approach, it's time to dust off the barbecue and refine your outdoor cooking skills. Award-winning grill master Jim Moore, a two-time BBQ Championships winner, shares exclusive recipes and techniques to make your garden gatherings unforgettable. His new book, How to BBQ Everything, is currently the top-selling outdoor cooking manual on Amazon, cementing his status as a barbecue legend.
Simplifying the Art of Barbecuing
Jim Moore emphasizes that one of the biggest barriers for people is assuming barbecuing is overly technical, especially with charcoal. He prefers charcoal over gas for its smoky flavours, describing the barbecue as simply "a big outdoor oven." With basic tools like a chimney starter to quickly ignite coals, you can be cooking in no time.
Mastering the basics involves creating zones on your grill: a hot side for searing and a cooler side for finishing. "It's like using your hob and your oven," Jim explains. If flames get too high, he advises closing the lid to control oxygen and regain command.
Impressive Yet Easy Dishes
Jim loves dishes that look opulent but are surprisingly low-stress, with prep done in advance. His favourite example is lobster tails brushed with flavoured butter. "They look really opulent when you put them on," he says, "but they're actually very low stress." For a more affordable option, thread raw prawns onto skewers and brush with garlic or herby butter for an elegant starter.
Signature Recipes to Try
Buffalo Hot Wings
These sticky, spicy, and smoky wings feature a celery salt dry rub and a buttery hot sauce glaze. Cooked over fire for depth and char, they're served with ranch or blue cheese dressing and celery sticks.
- Serves: 4
- Prep Time: 10 mins, plus 1-4 hours marinating
- Cook Time: 30-40 mins
Ingredients:
- 1.25kg chicken wings
- Dry rub: 2 tsp celery salt, 2 tsp white pepper, 1 tsp black pepper
- Buffalo sauce: 1 bottle Frank’s RedHot sauce, 1 tbsp honey, 50g unsalted butter
- To serve: Ranch or blue cheese dressing, celery sticks, crumbled blue cheese (optional)
Method: Toss wings in dry rub, marinate, then grill over direct and indirect heat. Toss in warm sauce before serving.
Smash Burgers
Born in American diners, smash burgers celebrate simplicity with pure beef, fire, and technique. This recipe allows for customization with smoked cheese, jalapeño jam, or spicy aioli.
- Serves: 4
- Prep Time: 15 mins
- Cook Time: 10 mins
Ingredients:
- 100% beef mince (70:30 meat:fat ratio)
- BBQ rub or sea salt and black pepper
- Slices of favourite cheese
- Add-ons: Brioche buns, mayonnaise, lettuce, tomato, bacon, mushrooms, onions, burger sauce
Method: Form meat into balls, smash on a hot surface, season, flip, add cheese, and assemble with toppings.
Sunday Roast BBQ Lamb with Roast Veg & Yorkshire Puds
A show-stopping centrepiece, this whole leg of lamb elevates any barbecue. Preparation is key, with an optional overnight marinade for enhanced flavour.
- Serves: 6-8
- Prep Time: 2 hours plus overnight marinating
- Cook Time: 2-2½ hours
Ingredients:
- Lamb: 1 whole leg (approx. 2.2kg), rosemary, mint, garlic, lemon, olive oil, salt, pepper
- Roast veg: carrots, parsnips, red onions, potatoes, beef dripping or oil
- Yorkshire puddings: eggs, milk, flour, salt, beef dripping or oil
Method: Marinate lamb, roast indirectly with veg, rest, then serve with golden Yorkshires and gravy.
Five Ways to Improve Your Burgers
- Start with good meat: Use mince with 20-30% fat for flavour and succulence.
- Keep it simple: Let the meat shine with minimal seasoning; add personality through toppings.
- Master the char: Sear on a hot zone, then finish gently on a cooler side, using a thermometer for doneness.
- Toast your buns: Brioche or light buns toasted on the grill add structure and flavour.
- Build like a pro: Incorporate crunch, acidity, and creaminess for a memorable bite.
Jim Moore's expertise transforms barbecuing from a daunting task into an enjoyable summer tradition. With these tips and recipes, your next cookout is sure to impress.
