The Sauce – Heinz BBQ Guide

So it’s the last of the fine weather and the last week of the holidays – but surely there’s still time for a barbecue? If you are like me then it’s probably always a last minute whim and you’re probably going to end up getting hot and bothered. Here are some top tips from Josh Katz to save you and help you throw an amazing barbecue on short notice –

5 tips for a last-minute BBQ

  1. If you find yourself making an impromptu last-minute decision to throw a barbecue or are short on preparation time, follow these tips to get you over the line.Steer clear of large joints of meat that require slow cooking, or those that really benefit from spending a long time in a marinade. Sausages, steaks and hamburgers are good options for a last-minute BBQ because the preparation time is minimal (if any) and they cook quickly on the grill.
  2. Heinz Tomato Ketchup is a great ingredient to have up your sleeve for a BBQ at short notice, because of its versatility. I use it in both my hamburger mix and when making my Sweet & Sour BBQ Sauce (See Hamburger, Blackened Pineapple, Sweet & Sour BBQ Sauce for demonstration of this tip), but of course it’s also the perfect accompaniment to a good hot dog, the quickest and easiest of options for a last-minute BBQ.
  3. Chicken wings are a brilliant option for a last-minute barbecue because they need far less time on the grill than either the breast, legs or thigh, all of which can often burn on the outside before being cooked all the way through, especially when using a sweet marinade. Try out my Heinz Peri Peri & Honey Glazed Chicken Wings for a recipe that’s both quick and easy.
  4. Certain vegetables such as leeks, sweet corn & broccoli are brilliant just grilled simply on a BBQ with little more than a drizzle of olive oil, some salt & pepper and a squeeze of lemon juice. They’re perfect as a quick-and-easy vegetable side to accompany the rest of your barbecue. Whilst the meat or fish is cooking, set about making a Heinz Sweet Chilli Sauce Butter or Charred Spring Onion Aioli to turn your vegetables into a main event. (See Grilled Sweet Corn with Heinz Sweet Chilli Sauce Butter for demonstration of this tip)
  5. Use a chimney starter to get your charcoal burning in no time. They’re cheap and easy to purchase on the Internet, but are also simple and safe to use. Most importantly, they take away all the stress and time associated with building a charcoal fire. You’ll have hot burning embers that are ready to cook on in no time at all.

 

sauce guide

Here are some recipes that you may like to try –

Heinz Peri Peri & Honey Glazed Smoked Chicken Wings

Serves 2-4

800g Chicken Wings (Approx 12 in number)

Ingredients

For the rub

  • 1tsp Smoked Paprika
  • 1tsp Cayenne
  • ½ tsp Cumin, ground
  • 1tbsp Kosher Salt
  • 1tsp Black Pepper, coarse

For the marinade

  • 60ml Heinz Peri-Peri sauce
  • 1tbsp Lemon Juice
  • 20ml Maple Syrup

For the glaze

  • 150g Heinz Peri-Peri sauce
  • 180g Clear Honey
  • 30ml Lemon Juice
  • 1tsp Salt
  • ½ tsp Black Pepper, coarse

For garnish

  • 1 Spring Onion thinly sliced
  • 1 Lemon, cut into 8 wedges
  • 1tbsp Chopped Parsley

Method

  • Start by preparing the rub. Combine all of the ingredients in a bowl and mix together thoroughly. Toss the chicken wings in the rub so that each wing is coated liberally.
  • Combine the ingredients for the marinade in a bowl and pour over the rubbed chicken wings. Allow the wings to marinate for 2 to 4 hours or preferably overnight.
  • Whilst the wings are marinating, prepare the glaze by combining all of the ingredients in a pan and reducing over a medium to high heat by approximately 25%.
  • Fire up the barbecue for direct grilling over high heat, but bank the coals to one side (if possible).
  • Grill your wings, turning regularly whilst basting with the glaze, until the skin is crisp and slightly charred and they are completely cooked through (approximately 15-20 minutes). Should the wings start to crisp on the outside too much, before being cooked all the way through, transfer them to the other side of your grill where they are not directly positioned above the coals, and place the lid on the barbecue. This will turn your barbecue into an oven and will enable the wings to continue cooking through without burning.
  • Remove your wings from the grill and serve immediately with the lemon wedges, blackened on the grill and squeezed over the top, and some chopped parsley strewn all over.

BBQ Whole Head of Broccoli, Harissa & Charred Spring Onion Aioli

Serves 2 as a vegetable main, or can be shared between 4 as a side

Ingredients

  • 1 Head of Broccoli
  • 20ml Olive Oil
  • 1tsp Salt (Maldon Flaked, preferably)
  • ½ tsp Black Pepper, coarse

For the Charred Spring Onion Aioli

  • 120g Heinz Salad Cream
  • 80g Crème Fraiche
  • 4 Spring Onions, blackened on the grill & finely chopped
  • 2 Garlic Cloves, minced or finely chopped
  • 20ml Olive Oil
  • 20ml Lemon Juice

For Garnish

  • 2tbsp Harissa (good quality)
  • 3 Anchovies (optional)
  • 1tbsp toasted Hazelnuts, roughly chopped

Method

  • Start by blanching the whole head of broccoli in some boiling water for 3 minutes. Remove from the water and refresh in a bowl of iced water.
  • Make the Charred Spring Onion Aioli by combining all of the ingredients in a bowl thoroughly.
  • Fire up the barbecue for direct grilling over high heat. Whilst the fire is coming to temperature, roll the broccoli in olive oil and season with salt and pepper.
  • Grill the broccoli atop the burning coals until lightly blackened and crisp all over.
  • Remove the broccoli from the grill and serve on a base of the Charred Spring Onion Aioli, with some reserved for spooning over the top, along with the harissa, the chopped hazelnuts and anchovies (if using) ripped into a few pieces.

 

Seared Duck Breast with Heinz Classic Barbecue sauce, Molasses & Soy Marinade

Serves 2

2 Duck Breasts, trimmed of excess fat

Ingredients

For the rub

  • 1tsp Fennel Seeds
  • 1tsp Chilli Flakes
  • 1tsp Salt (Preferably Maldon Flaked)
  • ½ tsp Black Pepper, coarse
  • Zest of ½ an Orange

For the marinade

  • 45g Heinz Classic Barbecue Sauce
  • 30ml Soy Sauce
  • 20ml Apple Juice
  • ½ tbsp Pomegranate Molasses
  • 1 Garlic Clove, minced or finely chopped
  • 30ml Maple Syrup

For the glaze

  • 100g Honey
  • 60g Heinz Classic Barbecue Sauce
  • 40ml Cider Vinegar

For Garnish

  • 2 Leeks, tough dark green outer leaves removed & cut in half
  • 1 small Red Onions, cut into quarters
  • 1 Baby Gem Lettuce, cut into quarters
  • 40ml Olive Oil
  • 1tbsp Salt (preferably Maldon flaked)
  • 1tsp Black Pepper, coarse
  • Handful of Pomegranate Seeds
  • Handful of picked Flat-leaf Parsley leaves
  • 20ml Pomegranate molasses
  • 100g Crème Fraiche

Method

  • To prepare the duck breasts, trim away any excess fat, score the skin and remove any unwanted sinew.
  • Prepare the rub for the duck breasts by combining all of the ingredients in a bowl and mixing together thoroughly. Rub all over the duck to ensure they are evenly covered.
  • Make the marinade by combining all of the ingredients in a bowl and stirring to combine. Toss the duck breasts in the marinade and allow to marinate for 4 to 6 hours or preferably overnight.
  • Prepare the glaze by combining all of the ingredients together in a pan, bringing to the boil, and reducing by 25%.
  • Fire up the barbecue for direct grilling over a medium to high heat, but bank the coals to one side (if possible). Grill the duck breasts directly over the coals, skin-side down, and allow to cook until the skin turns golden brown. Baste the duck breasts intermittently with the prepared glaze, and continue to cook by turning regularly and glazing. Should the breasts start to blacken on the outside too much, before being cooked all the way through, transfer them to the other side of your grill where they are not directly positioned above the coals, and place the lid on the barbecue. This will turn your barbecue into an oven of sorts, and enable the duck to continue cooking through without burning.
  • Cook the duck to desired preference, 5-7 minutes for medium-rare, 7-9 minutes for medium, and longer than 9 minutes for medium to well done. Remove from the grill and allow to rest for 3 minutes.
  • Whilst the duck is resting, prepare the garnish salad by rolling the leeks, red onions and baby gem in olive oil and seasoning with salt and pepper. Grill the vegetables on direct heat until charred and softened.
  • Serve the duck breast thinly sliced alongside the grilled vegetables drizzled with pomegranate molasses and with picked parsley leaves and pomegranate seeds strewn over the top. A dollop of Crème Fraiche alongside is added for cooling and to cut through the sharpness of the molasses.

 

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