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Jamie's Ultimate BBQ - Season 1 Episode 1
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00:00The first glimpse of sunshine and we just want to get outside and barbecue.
00:05This is going to be tasty cooking.
00:09So I've created delicious recipes to help you be more adventurous when you fire up that barbecue.
00:15You've got the char going on.
00:17From epic rubs and flavour-packed marinades, gnarly encrusted, to roast dinners, chicken curries,
00:24that's exactly what I want, char-grilled salads and even breakfast.
00:28This is barbecuing, but not as you know it.
00:30I'll show you how to achieve tasty results on charcoal, gas, electric and a variety of barbecues.
00:36Now you're talking.
00:37So whatever your setup, I've got you covered.
00:39Come on!
00:40Because barbecuing can be so much more than just a grill.
00:44Sometimes it's nice to take your time enjoying the moment.
00:46So good, you won't want to wait until summer.
00:49Welcome to the wonderful world of barbecue.
01:00Nothing beats cooking outside.
01:04Fresh air, good vibes and that smoky barbecue working its magic.
01:10Giving you flavours and textures the kitchen could never match.
01:14So we've got a kettle barbecue here.
01:16First job, what I want to do is use a chimney starter to fire it up.
01:19It is so simple.
01:21If you look here in the bottom, we've got like the air vent.
01:25So this is letting the air through, which is good.
01:27Open it up.
01:28I've got just two of these little fire lighters.
01:33Simply we put that on top and then we're going to use charcoal.
01:36I'm just going to shake in to the top.
01:41So I'm going to leave this now for about 15 minutes
01:43and you're going to have beautiful glowing coals ready to cook on.
01:47Right, let's talk steak.
01:51I'm going to show you how to cook juicy sirloin three ways.
01:55Whether you like it rare, medium rare or medium.
01:59My perfect steak and char-grilled salad is packed with smoky flavours and textures
02:05only a barbecue can deliver.
02:11So we've got three beautiful sirloin steaks.
02:13Steak is just something very, very special.
02:15Why would we want to cook over live fire?
02:18What does it give you?
02:19That extra smoke, that extra seasoning, beautiful textures, a beautiful golden crust.
02:24Look at that.
02:25Nice and red roaring.
02:27Got that nice ashy outside.
02:29I'm going to put it to one side.
02:32That means you've got very hot, medium and low.
02:35Right, so we have control to cook whatever we want to cook.
02:39Now if you're going to do this on a gas barbecue,
02:41simply put half the gas on, half off. Super simple.
02:47Go for a nice inch thick steak.
02:49Get it out of the fridge like half an hour before you cook it because it's cold in the fridge,
02:53it's hot there and you're going to get a much more succulent steak.
02:56This sinew here is really tough.
02:59You can't eat it, it's like a belt.
03:01Quite simply all I do is run my knife down the back of the sirloin like that.
03:08So I'm going to keep the fat and I'll get rid of the sinew.
03:13I wouldn't even give it to conker.
03:17So once you cut that fat up, I've got a pan on here and I'll let that render.
03:23So it'll go into crispy bits and then liquid fat and you can use both.
03:29Let's season it with some salt.
03:33So we're going to start straight away on the hot side.
03:37I want to show you a nice little trick. Just grab yourself some rosemary, thyme or sage,
03:42make a little herb brush, tie it up nice and tight and just rub that over the steak.
03:49It's all flavour.
03:50And we'll turn those steaks over. Look at that. We want it to be cooked evenly.
03:55This will give the steak the most delicious fragrance.
03:59I love cooking like this. It feels very, very natural.
04:04We like flames, but actually cooking over yellow flame is not good.
04:08You get that kind of like carbon-y flavour. So whenever you see a flame, move the steak away.
04:13And if you look at the side of the steak, you can see the heat creeping up.
04:16So we've got our hot area here, which we're still staying on.
04:19So I'm going to cook these steaks three different ways, rare, medium-rare and medium.
04:24And the best way to get it right every single time is to use the thermometer.
04:29So 47 degrees internal temperature. That's our rare steak.
04:35This one here is going to be our medium-rare, which you want about 52.
04:41That's 52 exactly. So off that comes.
04:47Then the medium steak, we want to get to 58, which this is.
04:51So this can come off now.
04:55Using the thermometer works every time.
04:57Give them a little lick of oil because they will dry.
05:01So while that's resting, I'm going to get the veggies on the barbecue.
05:04I'm going to go over to the hot side with some beautiful asparagus.
05:08Click off the woody outer stalks like that.
05:13Straight on the barbecue, dry, you're going to get a sweet, nutty flavour.
05:17It's going to be amazing.
05:18We can take some spring onions.
05:21Grilled relish is going to be delicious.
05:24Unusual, but very, very cool.
05:27And grilled broccoli is delicious.
05:30Now a nice little hack is if you've got a metal sieve,
05:33you can take things like monge tu or sugar snap peas.
05:36Anything that's small that would fall through the bars, we can put on here.
05:40And it's a nice little cheat.
05:43So let's just move the asparagus around to get that nice char.
05:54Look at that.
05:55When you cook veg, it can be so much better on a barbecue.
05:58You get the char, the smokiness.
06:00It brings vegetables to life.
06:03Okay, let's make a quick dressing.
06:06Some nice olive oil, just a coat.
06:09We'll go in with a little salt, about a tablespoon of soy sauce.
06:13Take yourself a nice lime.
06:18I'm going to take a fine grater or a box grater.
06:20A chilli, one clove of garlic and a little thumb-sized piece of ginger.
06:26Now this flavour combination is always, always a winner.
06:31Just get your chilli.
06:33Have it as hot as you like.
06:35Half a chilli won't be too bad.
06:40And then we do exactly the same with the ginger.
06:45And then half of this garlic.
06:47Then last but not least, a nice little tablespoon of honey.
06:52So sweet, sour, delicious.
06:57Just get in there now and toss it all up.
07:00While veggies are hot like this and charred, this is when they're at their best time to take on flavour.
07:09Look at the colours.
07:11This is what a barbecue can give your veggies.
07:16So time to cut the steaks.
07:18So we're going to go rare on top, medium rare.
07:23And then on top of that, medium.
07:26So hopefully when we cut through here,
07:28you're going to see a cross section of just how beautifully controlled you've cooked this steak.
07:35Look at that.
07:36So you can see it's a little firmer here and then it's getting softer and then really soft here.
07:42Just slice this up.
07:45Just slice this up.
07:45Look at this.
07:47Conkers come around.
07:53All those gorgeous juices.
07:56And the herb that I love with that actually would be some mint.
08:00One second.
08:05Beef, mint and chilli is just delicious.
08:09So there you go.
08:11Perfectly cooked sirloin steak with those gorgeous charred veggies and a really exciting dressing.
08:17Let's have a little try, come on.
08:24Wow.
08:26What is delicious about those veggies is they're so tasty.
08:30The dressing's amazing.
08:31They're soft but they've still got bite and texture.
08:34Let's try a little radish and a bit of steak.
08:40I love it.
08:41Radish is probably the most underloved veg.
08:44Charred up, dressed up, utterly delicious.
08:47And look at that beef.
08:49Cooked to perfection.
08:52Mmm.
08:54Tender.
08:55What a beautiful dish and we've got leftover steak to feed the crew.
08:58Happy days.
09:26If you've ever got leftover charcoal at the end of your cook, you don't have to waste it.
09:30One thing I love to do is take whole cloves or bulbs of garlic and then put that on the
09:36cool side.
09:37Take a handful of fruit wood chips.
09:40Get them wet and throw those onto the coals and they'll start to smoke.
09:44And that heat will be enough to just mildly cook the garlic.
09:48And you can leave it for like half an hour, an hour.
09:50Then simply put the lid down, adjust the air vent from fully open to halfway.
09:55And then in the morning you're going to have absolutely beautiful homemade smoked garlic,
09:59which you can do so many things with.
10:06People often say that cooking the perfect chicken on the barbecue is one of the hardest things to master.
10:12So I want to give you a really fail-safe way to have the most incredible crispy skin chicken that
10:18is succulent and juicy every single time.
10:24So with just a few simple tricks, roast chicken on the barbecue really can be stress-free.
10:30And we're not stopping there. I'm taking one of my son's favourite salads, Buddy's Chicken Caesar,
10:35and giving it a serious upgrade on the bars with gorgeous charred veg and bacon, all kissed with beautiful wood
10:42smoke.
10:46We've got a lovely free-range chicken.
10:48This is about 1.8 kilos. So what I want to do is cook it here.
10:53This is a gas barbecue.
10:54Now, one of the ways that you can turn a gas barbecue into being somewhere close to cooking over wood
11:00or charcoal is to use these here.
11:03These are wood chips. You can buy these in garden centres and all sorts of places.
11:07We soak these for half an hour and you just put them in this little smoker box.
11:10So by doing that, you're going to create an environment that has beautiful fruit woods just wafting over your chicken.
11:18We'll put some herbs in as well because it doesn't hurt.
11:22So let's light this baby up.
11:24I'm going to put this right-hand side onto full whack on coals.
11:29I'd have half of it loaded with charcoal and half without charcoal so you've got a hot zone and a
11:33cool zone.
11:34I'm going to put the lid down so the whole thing is preheating in a lovely way.
11:37I want to give you one step to making this cook quicker and more predictably.
11:42Simply get that tip of the knife into the top and then run it down the back.
11:47If you open it up, then you can put your weight down like that.
11:52And what we've done straight away is create like a surface area that's going to cook in here much faster
11:57and much more consistently.
12:05Next bit is to create some flavour. So use any woody herb you like. This is some lovely marjoram.
12:16River! How are you doing? Good. Do you want to help me?
12:19Yeah, maybe. I'll tell you what you can do. This is some marjoram.
12:26What's marjoram? It's a herb. Marjoram.
12:29Give it a right good bash up. Yeah! You've got muscles, kid.
12:36Put some salt in there. Pepper. Little, little taps.
12:43Mind my thumbs. What's your favourite bit of chicken? Crispy skin.
12:49OK. So just... Can I pour it?
12:51Go on. Yeah, if you want to. So we're going to go from pounding those herbs to muddling in the
12:57oil.
12:58Pop it there. And then pour it over there. That's it. All over the chicken. Good work!
13:05Now that, my friend, is going to flavour your chicken and give you the crispiest skin.
13:10Then you've got to rub that beautiful flavoured oil in all the little cracks and crannies.
13:15Aren't you not going to put something like a lemon or orange to give it flavour?
13:20One thing at a time, son. Can you go and get some salt and sprinkle it from a height,
13:24please, young man? You can be quite generous. Good lad. Thank you very much.
13:30OK. So I'm going to take this chicken, and I'm going to take it over to this hot side,
13:34and I'm just going to put it straight on the bars. I'm going to put this little grill press on
13:39top to
13:40weigh it down. And you're going to get crispy skin. Grab me a lemon. Right, put the lemon on that
13:45clean
13:45board, and let daddy wash his hands. You were talking about lemons? Yeah.
13:53I'm going to grill these lemons. And when you grill lemons, you start to caramelise the natural
13:58sugars in the juice, and that gives like a sweet and sour flavour. As soon as that skin gets nice
14:05and
14:05crispy, about four or five minutes, I'll flip it. And what I want to do is cook that chicken on
14:10top of
14:10some bread to give you the best croutons ever. Now, River, do you know what a crouton is?
14:15Yep. Those little bread things that you dip into like soup and stuff. Good lad. I'm going to put this
14:21bread into the cool zone. And the chicken's going to roast on this bread, and all the drippings are
14:28going to go into these bread croutons. And it is going to be one of the best things ever. I'm
14:33going to
14:33put some chillies on as well. We'll get the chilli, and we'll just make a little hole so the chillies
14:37don't
14:37explode. That needs about another 20 minutes cooking. Move this chicken over to the bread.
14:46And look at that. I've got the legs and the thighs facing the heat source.
14:52We've got this little smoker box just starting to smoke.
14:59And I've got chillies for marinating my anchovies for the Caesar salad. So these can come off.
15:06And then I've got a hispy cabbage here. I'm going to burn it all over, and then I'm going to
15:11peel the
15:11burnt leaves off to uncover the most incredible cabbage ever. So down with the lid, mastering lid-down
15:17cooking allows you to go beyond direct grilling to barbecue roasting. We want to get to about 180
15:23degrees Celsius, give or take, 350 Fahrenheit, or probably cook that chicken for about an hour,
15:28hour and 10, hour and 15 minutes. So River, thank you very much. Can you do me a favour?
15:32Yes. Can you go and find your brother? Love you.
15:36I think he's somewhere near here. Go and find him, because we're making his Caesar salad.
15:42I call this a Buddy Caesar salad, because he just loves a Caesar salad.
15:46I want to show you how you can make anchovies incredible. Now these anchovies have been
15:52salted and then kind of marinated in oil. Buddy! Come and give your dad a hand, me old mate.
15:58I'm making your Caesar salad. Buds, you're on dressing duty. So I've smoked some garlic the
16:04other day with the residual heat from the leftover barbecue. Smell those, Buds. So nice, smoky, sweet
16:11garlic. So if you can peel two garlic cloves, pound it up in there. Regular garlic's quite powerful,
16:17so I'd only use maybe half a clove of fresh garlic. So Buds, if you put some salt on that
16:23quite generously,
16:24and have a gentle pound up. I'm just going to peel two of these chillies and use the tip of
16:30the knife
16:31just to split the chilli like this. How does that look, Dad? Beautiful. Now if you could go in with
16:36a
16:36heaped teaspoon of English mustard and two tablespoons of Worcestershire sauce. So big, bold flavours.
16:48So typically when you make Caesar salad dressing, you're using mayonnaise. I want Buds to put in about
16:55four heaped tablespoons of Greek yogurt because you've got that lovely creaminess and that tang.
17:00And then we're just going to hit it up with parmesan, let's say about 60 grams. So grate that in,
17:06and then we want lemon juice. So let's use this opportunity to check in on our lemons. We've
17:13transformed the flavour of chillies through barbecue and we've transformed the flavour of lemons through
17:20barbecue through charring and caramelising and then squeeze the smell. Can you smell that Buds?
17:27It smells really nice. It's a much more sort of jammy flavour. I'm going to use the anchovy oil,
17:32so just a little bit of oil goes in. Caramelised lemon, chop it up into little chunks. That gentle
17:39bitterness is really, really delicious. Have a little muddle. Is that good? Good muddling to you?
17:46Very good muddling, son. Thank you.
17:51Very nice. Yeah? Go have a try, Dad. Wow. Yes. So that's got attitude, the hum of mustard,
18:01the Worcestershire sauce. Very, very nice. I'm going to squeeze fresh lemon juice over the anchovies
18:05here. Just have a little drizzle there, Buds. Dried oregano. Is that enough? Yeah, perfect.
18:12I reckon it's going to need another 40 minutes. Buddy, should we go and have some fun? Let's sunbathe. What?
18:17Let's sunbathe. Buds, come and have a look at this. So this has had about an hour. Look at that.
18:30Hour and 15 minutes. Crispy skin. I do want to put a few curveballs in there,
18:34trying to get some of the good stuff into the kids. I like good stuff. Brussel sprouts,
18:39I absolutely loved. They're my favourite. Yeah, inner Caesar salad. Sprouting broccoli,
18:43I literally just take the ends off. This cabbage has been blackened, that's what I wanted. So I'm going
18:50to go back to turning it into a barbecue as we know it by direct grilling, putting the bacon on
18:55here.
18:55Let's get some broccoli in here. I'm going to put these little Brussels sprouts on the grill
19:05and just let them catch. So Buds, if you can unwrap that black cabbage so you can get to the
19:10succulent
19:10leaves underneath. And then cut that into little centimetre slices. Have a little look at that.
19:19Come on! Wow, look at that. That is a beautiful thing. Look at the colour. Really, really nice.
19:26We know that the chicken's cooked because we can pinch that meat off the leg bone. And if you're
19:30using a thermometer, just put it into the thickest part of the chicken, get it to 75 degrees Celsius,
19:34which is about 165 Fahrenheit. The croutes here are very good. They're soggy on one side,
19:41so we'll put these toasts soggy side down just to get crispy, because you don't want soggy croutons,
19:48right? The bacon and the Brussels, look at this. The tender stem broccoli.
19:57We can just turn that off. I'm going to hack up the bread into little inch chunks. Can you hear
20:09that? Look at that crispiness. Then we can go in with the broccoli and the Brussels and the bacon
20:17and the hispy cabbage. Then this beautiful dressing that Buddy made. And then Bud's. Give it a mix.
20:25Then we hit it up with lovely Parmesan cheese. It's going to be amazing. I'm going to break down the
20:32chicken.
20:35Have a look at this chicken. That is just juicy. It's very simple to take this chicken off the bone.
20:41Just run your knife between it like that. So now we go in with the cold classic romaine lettuce. Yes!
20:53Look at this. This is generous. We can then place the chicken in and around our Caesar and just peel
21:02Parmesan over the top. And don't forget we've now got the anchovies. And we're anchovy lovers here.
21:10And that little bit of dressing. This is Buddy's Caesar salad. Crispy chicken cooked to perfection.
21:18I love having that really reliable way of cooking chicken on a barbecue. Smoke, crispiness, succulents.
21:26Delicious. When can we eat it? Right now my boy. Right now. Let's do it. There's so much gorgeousness in
21:34there.
21:36Mmm. The chicken is so juicy and crispy at the same time with the skin. I just had a hit
21:41of chilli with the anchovy.
21:43And the crouton. And yeah, it's just a salad. But when you put that much love into it, it really
21:48is something truly epic.
21:50Wow. That dressing you did, Bugs, was brilliant. Truly, truly brilliant. And actually that chopped up bit of
21:57lemon caramelisation. Oh, I just got a little hit of it. And it was so good with the chicken.
22:03Right. Shall we take this to Mum and the rest of the gang? Let's go. Come on. Conquer.
22:35Barbecuing isn't just for big grills and gardens.
22:39Even with limited space, you can still do amazing things any day of the week.
22:44I'm taking classic Italian inspired lamb chops and turning them into my sizzling lamb lollipops.
22:50Dipped in zesty whipped feta cheese and finished with a crunchy, nutty crust.
22:55They're quick, simple and absolutely delicious.
22:59So I want to show you a beautiful way of cooking lamb chops really hard and really hot,
23:05so we can get that fat to be really crispy and delicious.
23:07This is called lamb chops scottadita, burnt fingers, because they're so sizzly golden and gorgeous.
23:14Now I'm going to cook this on an electric barbecue. These can get as hot as charcoal.
23:19So that's really cool if you live in a block of flats or in a city where you can't have
23:22live fire
23:23and we still want to get that smoke and char and flavour.
23:26This is on full whack. I want to show you how you can take a little rack of lamb here
23:30and really prep some nice little chops. We've got it trimmed like that. Get the fat here and just
23:37score it lightly with the tip of a knife in a crisscross fashion. This is going to help the fat
23:42to render and crispen up, create more surface area. I'm going to take this rib now and cut it at
23:50a slight angle.
23:55So we really get the best sized chops. Now what I want to do next is carefully flatten out that
24:02meat. That will tenderise it and make it cook much more evenly.
24:06The Roman style scottadita just had salt and pepper. I like the idea of really golden,
24:13sizzling, crispy lamb chops getting dipped in something wet and then something crunchy. Almost
24:19like lamb lollipops as I would call it. Get all of that seasoning on both sides and you can see
24:25Conker
24:25is very excited because he likes lamb. So just a little olive oil to rub the salt into those chops.
24:41The fat is rendering. You can take a herb, say like oregano, you can have a little bit of oil
24:48here.
24:48Just enough to go and give a little bit of love to the lamb. But good things are happening here.
25:03So they're starting to get really really nice and we want that golden sizzle happening.
25:08So as these carry on getting golden and delicious, let's put that down. Of course if you put the lid
25:14down it's going to speed up cooking. I'm going to now get some pistachios, it could be hazelnuts, it could
25:19be almonds, it could be a blend.
25:21A little seasoning, a little salt, a little pepper. You can even take a little bit of sweet paprika.
25:29A little bit of lemon zest.
25:34Smash this up.
25:40Look at this, let's do the last turn. They are getting truly golden.
25:45Look at the smoke. They're looking great.
25:51This little pile of gorgeous nuts is going to be a game changer for flavour and texture.
25:58What I want to do is show you a little dip that I made. I've just taken feta cheese and
26:03the milk
26:03that comes with it and liquidised it with a little lemon juice and a little olive oil and you get
26:08this.
26:08A lemony, tangy, feta dipping sauce. Easiest thing in the world to do. Just getting the fat super crispy.
26:18That's what you want.
26:23Lemon over the top. Look at that.
26:32So my job now is to take that sizzling lamb chop and dip it in that lovely feta sauce and
26:41then
26:42dip it in those nuts and then dip it in my mouth.
26:51And that is something else. Texturally, really good. Meat, delicious, tender, the fat's crispy
27:00and then you've got that sauce, that tang, that lemon and those beautiful nuts. Happy days.
27:16I'm not the only one with a passion for barbecuing. Married couple Sam Evans and Shauna Gwynn are
27:22renowned fire chefs and best-selling cookbook authors. Back from exploring their favourite
27:28Mexican region, Oaxaca, they're bringing big barbecue fiesta flavours with their take on a tlayuda
27:35a kind of Mexican-style pizza. Using a clever flatbread hack, layered with smoky homemade chorizo,
27:42cheese and charred veg, it's perfect for cooking on a plancha or griddle.
27:48So Oaxaca really is, you know, one of the beating hearts of Mexican cuisine.
27:53We are going to make what's called a Oaxaca pizza or its real name is a tlayuda and it's particularly
27:59perfect for plancha cooking, being able to sear all those ingredients and make something incredibly
28:04easy but incredibly delicious. So cooking on a plancha or a flat plate or as they do in Mexico
28:10or comal is exactly what you want to do here. If you don't have a plancha, you can cook this
28:15in a
28:15cast iron pan. You can cook it directly over the coast but you'll need to really keep an eye on
28:20it,
28:20make sure it doesn't burn. So I've just got it set to maximum heat here. And what we noticed about
28:25the
28:25food in Mexico is that it is bold and punchy. They're not hiding behind any quiet flavors.
28:33One of our main toppings for our pizza is going to be a Mexican chorizo. So unlike a regular chorizo
28:39that we know from Spain, a cured product, this is a fresh one. Do you remember the first time we
28:44had
28:44this fresh chorizo? Yeah, because it was just not what we were expecting, right? So, you know,
28:48this is almost like a flavoured sausage meat, isn't it? We're going to start with our dried spices.
28:53Okay, so this is our molcajete. And yes, we may or may not have bought an additional suitcase to bring
29:00this back from the market in Mexico, kind of like a Mexican version of a pestle and mortar. A teaspoon
29:06of
29:07black pepper, a few allspice berries, five little cloves and cumin seeds. A good teaspoon. And these
29:14beautiful things are called guajillo chilies and they're from Mexico and you can get them online.
29:19You can easily substitute with some smoked paprika. So it's about toasting them to get like a really
29:24lovely smoky flavour. They only take a few seconds.
29:33We don't want the seeds. We don't want the seeds. They're pretty unpleasant to eat. It's not because
29:38you don't want the spice. So the other thing that we need to add is, of course, garlic. You know,
29:44garlic is life. I just want to give them a little bit of colour. Yep, I'll start grinding.
29:48You've got... Shona's got the hard job. I feel like a Mexican o'uela. You know, the grandmothers that
29:54stand and crush all of the chilies and make all of the wonderful salsas.
29:58Right, here's our gorgeous toasted garlic cloves. So we've got about five grams of some nice sea
30:05salt here. I'm building up quite the appetite here. So here we've got a little jug of hot water
30:12and you only want to put a dash in because we're just going to rehydrate those chilies a little bit.
30:16So now we need to add some acidity. About 50 mils of cider vinegar. So the last thing is just
30:23a little
30:24bit of brown sugar to sort of counteract the sourness of that cider vinegar. Sort of a hefty
30:29tablespoon of that. Oregano. A couple of tablespoons of that. Cinnamon. Regular paprika. About two teaspoons
30:38of that. Some chipotle powder. I'm going to start off with a teaspoon and if you want it spicier you
30:44can
30:44always add more.
30:51And now it's ready for the pork. I feel like there's a messy job coming on from me here.
30:57You can stick a glove on to do this. So this pork is coarse ground, 70 percent meat, 30 percent
31:03fat
31:03minced and the fat doesn't let it dry out when we cook it on the plancha. Okay, let's go.
31:12Lovely. This is coming together really well. I mean you can cook it exactly like this. It'll be
31:17perfectly fine but you kind of want those flavours to get to know each other a little bit and just
31:22even overnight in the fridge works great. Two days you're practically back in Oaxaca for those flavours.
31:32So here's our fresh chorizo that has been in the fridge overnight. As soon as it hits that plancha,
31:38the smell is incredible and I've got it set up nice and hot. So I want to get a nice
31:43char and a nice
31:44sear on it. So it's hot here and a little cooler here.
31:50And the smells now. Now I feel like I'm in Mexico. Okay, immediately we can start to see that fat
31:57release. That's exactly what we want. This is what I loved about Mexican barbecue. It's hot and fast.
32:03We want to feed a lot of people at the same time. The plancha is perfect for that because look
32:08at the size of the space. This is almost there. How quick was that? Super quick.
32:27Okay, so capture that liquid gold. It's just going to be so useful when we're making our Oaxaca pizzas
32:36as well. So while that's draining, I just want to turn our attention to a couple more toppings and
32:41I've got these Romano peppers. I'm just going to char these on the grill with some of these spring
32:45onions. I'm going to use a press just to make sure they have full contact with the grill.
32:53All right, cook my pretties. Cook a little lime and garlic vinaigrette. We want the zest
32:59and the juice. The zest and juice. How garlicky do you want it? One fat clove. We'll grate that in.
33:11A little bit of oil.
33:15We'll have a pinch of salt and a little bit of sherry vinegar.
33:20Right, these are ready to come off. They look absolutely fantastic, Sam.
33:23Beautiful. So they're going to go straight in. So I think it's time now for us to start making our
33:33Oaxacan pizzas, our Tayludas. Now you can see that these are flat breads. Now these aren't exactly
33:39like the breads that we had in Oaxaca, but it's a very, very close second. I get these from my
33:45local
33:45Turkish store or just buy a pack of flour tortillas. So, you know, we kept that beautiful liquid gold
33:52from our pork. So this is going to form a base. So another amazing ingredient, which is actually
34:00all over Mexico, not just in Oaxaca, are beans. And these refried beans are one of my all-time
34:08favorite dishes. I like to use black beans. I cooked down some shallots and some garlic,
34:12paprika, some salt, and then chicken stock. Just let that boil and simmer, pop it in the blender,
34:18and you get this wonderful bean paste. I think mine looks better. Yours always looks better than mine.
34:26Okay, so now we need to add some cheese. One of the things that they're most fiercely proud of in
34:31Oaxaca is cheese, called cassia. Now you can use mozzarella.
34:40So I've turned this plancher down low. We just do want to keep an eye on it.
34:51Right, that's yours. Thank you.
34:56Okay, so now it's time to dress our pizzas. I'll get the toppings. Yes. I mean, that is just a
35:05Mexico
35:05market on a plate. So another type of cheese that they have in Mexico is a cheese called cojita,
35:12or you can use grated feta.
35:17I've got some lettuce, I've got radishes, tomatoes.
35:26Some avocado as well. Charred vegetables. Now, if you're smart, you'll leave quite a lot of space
35:33for lots of chorizo. If you got carried away with the toppings, you might have left a smaller space.
35:40I think she's talking about me.
35:42So just take your chorizo. Oh, lovely.
35:45A little fresh coriander. I think I am done.
35:51So there we go. This is our Oaxacan pizza. Uno, dos, tres.
36:04Bon provecho. Bon provecho.
36:08That is our taste of Oaxaca right there. The delicious peppers in that incredible
36:15limey vinaigrette with the sweetness of that chorizo. The fresh chorizo. Yeah, it's absolutely
36:21beautiful. Such a depth of flavor. Creamy and salty. Give it a go at home.
36:26You will not be disappointed. Cheers.
36:29You will not be disappointed. Cheers.
36:30Mm.
37:01Buds, if you just dig up some nice pearly white new potatoes.
37:05When you're barbecuing you can really amp up flavours.
37:08If you just take a lovely little new potato like that and then cook that dry on the bars,
37:13pinch of salt, bit of butter, it is like next level.
37:17There's loads of tricks and loads of opportunities to get your barbecue helping you make your
37:22food even more delicious than ever before.
37:25Come Conco.
37:30So why not make the most out of cooking outside?
37:35Grilling a whole fish can seem a bit daunting, but with a few hacks you can take the stress
37:40out and get great results every time.
37:44This whole barbecued fish and ratatouille layers up fire flavours from dry charring, pan frying
37:52and even steaming all on the bars.
37:58Look at this, stunning.
38:00Cooking it on the barbecue makes it extra, extra special.
38:04So what I'm going to do is get three little fire lighters like this.
38:06Place the chimney starter over the top.
38:16Right, so these are ready and raring to go.
38:18I'm going to pour these coals on one half.
38:21So I'm just going to put this down on a piece of stone, nice and safe.
38:26So we'll go on with the sear grate here.
38:30So inspiration wise, think ratatouille from France, which is a classic kind of Provencal
38:36stew.
38:37It happens in a pan, not today.
38:38It's going to happen in a barbecue and a pan.
38:41And that I'll cook with whole fish.
38:43So the two together go really, really well.
38:45It's very, very simple.
38:47We've got these gorgeous veggies here.
38:50So I'm going to pick all the little small potatoes out like that and get that outer skin
38:54off really simply.
38:56So a handful, just rub it.
39:00I'm going to put them straight onto the medium hot part of the barbecue.
39:03Then I'm going to take the small courgettes and put them here on the hot side.
39:08The big one, I can cut in half.
39:11And this chunky one, well, I think I'm going to leave him whole.
39:15The chilli peppers here make a little hole so the chillies don't explode.
39:20And these big tomatoes.
39:24Then the aubergines, got an onion here.
39:31Look how we're blistering and catching.
39:34So it's all happening very quickly because we're on that really high heat area.
39:38See the little marks?
39:39I'd say that's about 20, 25 minutes away from being perfect.
39:43Do it in batches.
39:44So every time you get the char, just pull it off.
39:47What we're getting here is that lovely charry, smoky, dry heat.
39:51We're concentrating flavours and we're also kind of evaporating internal moisture, sort
39:56of making them more delicious, right?
39:58I think this is a really sensational way to cook vegetables.
40:02The tomatoes are here.
40:04With the peppers, tear it open.
40:07Get rid of this seedy part, like that.
40:09And then we can just lay that opened out, straight on here like that.
40:15This is a nice squash to get rid of those little seeds.
40:25Look at that.
40:28Onions are off.
40:30Peppers off.
40:31So we're grilling these veggies and then I'm going to fry it into a stew with a little
40:37bit of spice.
40:38I want to take the ratatouille on a nice little holiday.
40:41It's really nice to not just grill on barbecues but you can use a cast iron pan to fry and
40:46stew and braise.
40:48It's a brilliant, brilliant thing.
40:49We can add some olive oil.
40:51So we'll start with 3 or 4 cloves of garlic and then finely slice the garlic like that.
40:58So cinnamon, fennel seeds, amazing.
41:01Just a little teaspoon goes in.
41:03Some lemon zest, some lovely little olives.
41:07Just crush those in, take the pips out.
41:09Not salty, fragrant.
41:11We can add herbs like bay leaves, oregano, choose any herbs you like.
41:16What we can start doing is taking, say the courgettes and I want you to hack them up.
41:26This is why I love this cooking, it's rustic.
41:30I've got the chillies here to get those seeds out.
41:40So the aubergines go in, look at the colours.
41:44Even the sun as it thinks about setting is winking on this stew, it is a sunshine stew.
41:52Let's give it a nice stir, look at that.
42:02A nice little season of salt.
42:04Then we can start putting the tomatoes in there, look at those.
42:06And we start going from frying to stewing.
42:10So you can see these have been blistered nicely, look at that juice, gorgeous.
42:19And then some capers, they are delicious.
42:24Stir them through.
42:25You could put a little swig of wine or water and those spuds are going to slurp up all of
42:31that lovely juice.
42:33Look at the natural sauce that the tomatoes are making.
42:35That needs about another 20 minutes cooking which is perfect because I reckon that's going
42:40to allow this beautiful fish to cook at the same time.
42:43So this is royal bream but you could use a lovely whole sea bass, a red mullet.
42:48Having it cooked whole is more delicious and I think people are just nervous because they
42:52don't know if it's cooked.
42:53So I'm going to teach you on a barbecue how to have great results every single time.
42:59So let's keep things really simple.
43:00We are going to season with salt and pepper on both sides.
43:05Let's take some oregano.
43:07So put the herbs in the cavity here and a little lemon inside there like that.
43:15I'm going to put the lid down and turn this direct grill into a barbecue oven, right.
43:20If I put it on the hot side now it will be too aggressive but we can use nature, so
43:23herbs.
43:24If you haven't got nature you could use greaseproof paper that's wet.
43:27Right, a couple of layers of that.
43:30The fish goes on top.
43:36Let's put the lid down now.
43:39And we've got the holes here, so we've got the air flow coming through.
43:43Those herbs are going to begin to burn and smoke out and that fish is going to cling on
43:47to that smoke.
43:48So you're going to get this beautiful seasoning.
43:51So that should come up to about 180-200 degrees pretty quickly.
43:55Give that 10 minutes and we'll give it a check.
43:57So while that's cooking I want to show you the simplest little sauce.
44:01I've got a mixture here of parsley, basil, mint and then we're going to pound it up.
44:07That smashing action just really commands out the natural oils and flavour.
44:13The sun is thinking about setting.
44:15I've got fish cooking.
44:17I love it.
44:19And we'll just muddle in that oil, squeeze of lemon, a little pinch of salt, and that's
44:26the simplest sauce.
44:30So let's have a little look here, we're at 200 which is perfect, it's feeling good.
44:36When I press the fish against the spine it's kind of parting, it's giving way.
44:41So I know that's cooked.
44:42If you want to check if the fish is cooked with a thermometer just go to the thickest part
44:46of the fish which is always up here near the head, that's at 65, so that's more than cooked.
44:51See how that was burnt and if I take this away, can you see how it's protected that fish?
44:56So that's a really nice little technique there.
44:59So what I'm going to do is show you how to break down the fish.
45:01Clean hands obviously.
45:02I'll take the head, then I'll go for this little collar here and I'll just pull that off.
45:13So if you just use the tip of your knife to go down that line, what we can do is
45:19just pull
45:19off perfection.
45:22So I'll put this on the plate here.
45:25This side has the pin bones so we can pick those out.
45:36I can take some of this herb oil and just put that over the top.
45:43Come on, we've got this incredible ratatouille inspired vegetable stew.
45:51This is barbecuing, but not as you know it.
45:55Right, let's start with the fish first.
45:58Oh my goodness, so good, flaky.
46:01The texture is off the chart and then we go for some of that lovely veg.
46:08Lovely, charry, smoky.
46:10There's layers of flavour there that I think is quite exceptional.
46:13And those potatoes have soaked up a little bit of the hum of smoke.
46:17They're utterly delicious.
46:18So good and all cooked on the barbecue.
46:22What a delicious, delicious dish.
46:24You've got to give this a go.
46:26Wowzers.
46:36Wowzers.
46:38Wowzers.
46:43Wowzers.
46:51Wowzers.
46:53Wowzers.
46:54Wowzers.
46:55Wowzers.
46:56Wowzers.
46:57You
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