The 10 Best Barbecues Offers in UK - January 2026

Barbecue is a popular way to cook meat and vegetables in a fun and social way. There are endless possibilities when it comes to barbecue recipes, but some popular ones include ribs, chicken, burgers, and skewers.

Ribs are a classic barbecue food, and there are many different ways to prepare them. Some people prefer to slow cook them over low heat for several hours, while others like to grill them quickly over high heat. Whichever method you choose, a good dry rub is essential for adding flavor to the meat.

Chicken is another popular barbecue option, and can be cooked in a variety of ways. One simple and delicious recipe is to marinate chicken breasts in a mix of olive oil, lemon juice, garlic, and herbs before grilling. Another popular option is to coat chicken wings in a spicy sauce and grill them until crispy and delicious.

Burgers are a staple of any barbecue, and can be customized to suit any taste. Classic beef burgers are always a hit, but vegetarian options like portobello mushroom burgers or black bean burgers are great alternatives. Top your burgers with your favorite condiments and toppings, like cheese, lettuce, tomato, and bacon.

Skewers are a fun and easy way to grill vegetables and meat together. For a simple recipe, thread cubes of chicken, peppers, and onions onto skewers and grill until the meat is cooked through and the vegetables are tender. You can also use skewers to make tasty appetizers, like grilled shrimp or halloumi and cherry tomato skewers.

Whatever you choose to grill at your barbecue, remember that the key to success is preparation. Make sure you have all the necessary ingredients on hand, and take the time to marinate or season your meat properly before cooking. With a little bit of effort, you can create a delicious barbecue feast that will satisfy everyone at the table.

As the summer months approach, many people are starting to plan their barbecues, and a big part of that planning process is figuring out how to season the meat. However, seasoning meat for a barbecue can be daunting, especially if you don't know where to start. In this article, we'll go over some tips and tricks to help you season your meat and make it flavorful and delicious.

The first step in seasoning meat for a barbecue is to choose the right meat. Not all cuts of meat are created equal, and some cuts are more flavorful and tender than others. For example, you might choose a ribeye steak, a pork shoulder, or chicken thighs for your barbecue. Once you've selected your meat, it's time to start thinking about the seasoning.

The most basic seasoning for meat is salt and pepper. Once you've seasoned the meat with salt and pepper, you can add other spices and herbs to enhance the flavor. Some popular choices include garlic, paprika, cumin, and rosemary. You can also add a touch of sweetness by brushing the meat with honey or maple syrup.

Another tip for seasoning meat is to marinate it. Marinating allows the meat to absorb the flavors of the marinade, which can include spices, herbs, oil, vinegar, and citrus juice. To marinate your meat, place it in a sealed plastic bag with the marinade and let it sit in the refrigerator for at least an hour (or up to overnight). This will help to infuse the meat with flavor and make it more tender.

When it comes to cooking the meat, make sure you're using high heat to sear the outside and lock in the juices. If you're grilling, preheat the grill to high and then reduce the temperature to medium once you add the meat. This will help prevent the meat from drying out. If you're smoking the meat, make sure your smoker is at the right temperature and that you're using wood chips that complement the meat (for example, hickory for pork or mesquite for beef).

Finally, don't forget to let the meat rest before serving it. When you take the meat off the heat, let it rest for a few minutes to allow the juices to redistribute. This will make the meat more tender and juicy.

In conclusion, seasoning meat for a barbecue isn't as difficult as it may seem. By choosing the right meat, using basic seasonings, marinating, cooking at the right temperature, and letting the meat rest before serving, you can create delicious and flavorful barbecue dishes that your guests will love.

Wood is an essential element when it comes to smoking meat. The type of wood you use can make a big difference in terms of flavor. Some woods are stronger than others, while others are more suited for certain types of meat. If you're a beginner, it can be challenging to choose the right wood for smoking meat. This article will provide you with information about the best types of wood to use for smoking meat.

1. Oak Wood

Oak is an excellent choice for smoking meat. It's versatile and produces a mild medium flavor, making it perfect for any cut of meat. Oak wood burns slowly and evenly, making it a popular choice among pitmasters. Oak is also widely available and affordable, making it an ideal choice for anyone who wants to experiment with smoking meat.

2. Hickory Wood

Hickory wood is a popular choice among pitmasters because it produces a bold, smoky flavor. It's great for smoking beef, pork, and poultry. Hickory wood is more potent than oak, so it's essential to use it sparingly to avoid overpowering the meat's flavor. Hickory wood also burns quickly, so it's essential to keep an eye on your smoker's temperature to prevent the meat from burning.

3. Cherry Wood

Cherry wood is the perfect choice for smoking poultry, pork, and beef. It's a fruity, sweet wood that produces a mild smoky flavor. Cherry wood burns hotter and faster than other woods, so it's essential to use it sparingly. If you're smoking poultry, cherry wood is your best bet as it helps the meat retain its moisture. Cherry wood is also known for giving meat a beautiful reddish-brown color, making it perfect for presentation.

4. Apple Wood

Apple wood is another popular fruitwood choice for smoking meat. It has a slightly sweet and subtle fruity flavor, making it ideal for pork, poultry, and fish. Apple wood produces a light smoky flavor that complements the meat's natural flavor, making it a popular choice among culinary experts. Apple wood also burns slowly and evenly, which helps maintain a consistent temperature for your meat.

5. Mesquite Wood

Mesquite wood is a popular choice among pitmasters who want to infuse their meat with a strong smoky flavor. It's commonly used to smoke beef, lamb, and poultry. Mesquite wood burns hot and fast, so it's crucial to use it sparingly. If you're a fan of strong flavors, mesquite wood is the ideal choice. However, it's not recommended for beginners or those who prefer subtler flavors.

In conclusion, choosing the right wood for smoking meat can be the difference between a mouth-watering dish and a mediocre one. Whether you're a beginner or a seasoned pro, it's important to experiment with different types of woods to see what works best for you. Oak, hickory, cherry, apple, and mesquite woods are all popular choices that can infuse your meat with unique flavors. Remember to use the wood sparingly and keep an eye on your smoker's temperature to ensure that your meat comes out perfectly every time.

After a successful barbecue, the last thing you want to do is to struggle with cleaning up your grill. However, cleaning your grill after a barbecue is vital to ensure that it remains in good condition for the next use. Without proper cleaning, your grill can accumulate plenty of grease and grime, which can lead to rust and even damage your grill. Here are some tips to help you clean your grill effectively.

Firstly, it's essential to let your grill cool down before cleaning it. Many grills have a hot surface and can cause severe burns if you try to clean it while it's still hot. Once the grill has cooled down, use a wire brush to scrape off any leftover burns on the grates. You can also use a grill stone to remove any excess debris. This method is effective because burnt-on grease and food particles are the most challenging things to remove.

Next, it's time to clean the drip pans or ash collector beneath the grill. Doing this step regularly helps to prevent bacteria and mold from growing in the pan. Remove the pan and scrape off any residue inside. If the pan is made from metal or aluminum, you can wash it in soapy water and rinse thoroughly. However, if it's made from an item like foil, throw it away and replace it with a new one.

Thirdly, you need to clean the grill's interior. Use a soft-bristle brush to scrub off any food or grease sticking to the grill's walls. Remember to be gentle as you don't want to damage the grill's interior. For stubborn grime, you can use a solution of one part vinegar and one part water. Apply this solution to the areas you want to clean and let it soak for several minutes. Rinse off with clean water and let it dry.

After cleaning the grill's interior, it's time to turn your attention to the exterior. The exterior of your grill may not collect as much grime and grease as the interior, but it still requires a scrub. Use a soapy sponge to wipe down the exterior of the grill. If your grill is made of stainless steel, use a stainless steel cleaner to maintain its shine. Avoid using harsh chemicals like bleach or ammonia as they can cause damage.

Lastly, after cleaning your grill, it's essential to store it correctly. If possible, keep it in a dry place or cover it to prevent rust formation. A cover not only protects your grill from dust and rust but also keeps it safe from weather elements like rain and snow.

In conclusion, cleaning your grill after a barbecue is vital to keep it in good condition. The steps above can help you clean your grill efficiently, significantly reducing the risk of rust and bacteria. Remember always to let your grill cool down before cleaning it to prevent burn injury.

Grilling vegetables is an excellent way to add flavor and depth to your dishes. However, if not done correctly, grilling can easily overcook, char or dry out your veggies. Here are some tips to ensure your grilled vegetables are perfectly cooked and flavorful.

1. Choose the right vegetables

Choosing the right vegetables for grilling is the first step to ensure a delicious outcome. Vegetables that work well for grilling include zucchini, eggplant, bell peppers, asparagus, onions, corn, mushrooms, and tomatoes. These vegetables hold up well on the grill without falling apart or going mushy.

2. Preparing the vegetables

Before grilling, make sure to properly wash and dry your vegetables. Remove any tough or woody stems, and slice them into similar sizes. For smaller vegetables, you can leave them whole or use skewers to grill them more easily. Brush the vegetables with oil to prevent them from sticking to the grill and add extra flavor.

3. Use the right heat level

The temperature of your grill should be medium-high to high heat, depending on the thickness of your vegetables. For thin slices like asparagus, use high heat for a short time. Thicker vegetables like eggplant and peppers can cook over medium-high heat for a longer time.

4. Grill the vegetables correctly

Place the vegetables directly onto the grill and leave them undisturbed for the first few minutes, allowing them to get grill marks. Use tongs to flip the vegetables over and grill the other side until they are cooked through but not overdone. The vegetables should be tender but still retain some crunch.

5. Seasoning the vegetables

Season the vegetables while grilling or immediately after removing them from the grill. Use salt, pepper, and herbs like rosemary, thyme, or basil for a fresh flavor, or add a sprinkle of chili flakes or lemon juice for a tangy kick.

6. Experiment with marinades and sauces

To add an extra punch of flavor, experiment with marinades or sauces. For example, you could marinate sliced vegetables in Italian dressing or soy sauce and honey before grilling. Or, whip up a quick sauce by simply blending tahini, lemon juice, and garlic.

In conclusion, grilling vegetables requires some preparation, the right heat level, and a little bit of patience. With these tips, you can successfully grill flavorful, healthy, and delicious vegetables every time.

Marinating meat is the perfect way to enhance its flavor, add moisture and tenderness before grilling. However, the question remains, how long should meat be marinated before grilling? The answer is not straightforward as it depends on the type of meat and the desired taste.

For red meat such as beef or lamb, marinating for at least two hours is recommended. However, it can be left to marinate overnight for an intense flavor. This is because red meat is dense and requires time for the marinade to penetrate it fully. Remember, the longer the marination, the deeper the flavors of the spices, herbs, and acids in the marinade will infuse into the meat.

For chicken, it is best to marinate for two to four hours; otherwise, the acid in the marinade could start to break down the meat's texture, leading to a mushy consistency. Therefore, be careful not to overdo it. While marinating chicken, ensure that the marinade coats the entire surface area of the meat, including under the skin and inside the cuts.

When it comes to pork, the length of marination varies depending on the cut. For instance, tenderloins, chops, and ribs can be marinated for 2-4 hours, while larger cuts such as roasts may benefit from a longer marination time, say six to twelve hours. However, pork is sensitive to acidic marinades, so it is vital to balance the acidity, sweetness, and saltiness to create a flavorful marinade without affecting the texture of the meat.

Lastly, fish and seafood are delicate, and over-marinating can cause the flesh to break down or become mushy. Therefore, marinate fish and seafood for a maximum of thirty minutes to an hour. The marinade should be light and flavorful, containing ingredients such as lemon or lime juice, garlic, ginger, herbs, and oil, in small quantities.

In conclusion, marinating meat before grilling is an excellent way to add flavor and enhance tenderness. The amount of time you marinate your meat depends on the type of meat and how intense you want the flavor to be. Remember to balance the marinade ingredients to create a delicious flavor without affecting the meat's texture. Happy grilling!

Barbecuing is a fun and enjoyable outdoor activity, but it’s important to ensure that you take the necessary safety precautions to prevent any accidents or injuries. Here are some safety tips you should follow when barbecuing:

1. Always keep your grill clean. To prevent any fire hazards, make sure to clean your grill after each use. When grilling, grease and fat can easily accumulate in the grilling area, so it’s important to clean it regularly to prevent flare-ups.

2. Use the right tools. Make sure to use the appropriate tools when grilling, as this will help you avoid any accidents or burns. Use long-handled utensils, such as tongs and spatulas, to avoid getting too close to the heat source.

3. Check for gas leaks. If you’re using a gas grill, make sure to check for gas leaks before using it. You can easily check for leaks by rubbing a mixture of soap and water along the gas line. If you see bubbles form, this indicates a gas leak, and you should not use the grill until it has been repaired.

4. Keep children and pets away. Barbecuing can be dangerous for children and pets, so it’s important to keep them away from the grill while in use. Make sure to establish a safe zone around the grill to prevent any accidents.

5. Don’t leave the grill unattended. Always keep an eye on the grill while it’s in use, as this will help you prevent any accidents or flare-ups. Never leave the grill unattended, even for a short period of time.

6. Use a fire extinguisher. In case of an emergency, it’s always a good idea to have a fire extinguisher nearby. Make sure to keep a fire extinguisher within reach of the grill, and make sure that you know how to use it in case of an emergency.

By following these safety precautions, you can ensure that your barbecuing experience is both enjoyable and safe. Remember to always be cautious when using the grill, and never take any shortcuts when it comes to safety.

Cooking meat to the right temperature is crucial for not only ensuring food safety but also flavor and texture. There are certain guidelines to follow to determine when your meat is cooked to the right temperature, whether you're cooking beef, pork, chicken, turkey, or any other type of meat.

First, it's essential to invest in a meat thermometer if you don't already have one. With a meat thermometer, you'll be able to take the internal temperature of your meat accurately. Generally, depending on the type of meat you're cooking, the internal temperature should reach between 145 and 165 degrees Fahrenheit.

For beef, such as steak or roast, the rule of thumb is to cook it to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done. Meanwhile, pork should be cooked to an internal temperature of 145-160 degrees Fahrenheit, depending on the cut.

When cooking poultry, it's crucial to make sure the internal temperature reaches at least 165 degrees Fahrenheit to ensure the meat is cooked through and safe to eat. This applies to not only chicken but also turkey, duck, and other types of poultry.

It's also important to note that the temperature of meat can continue to rise even after it has been taken off the heat source. This means that you should take the meat off the heat a few degrees before it reaches the desired internal temperature as it will continue cooking while it rests and the temperature will rise.

In conclusion, cooking meat to the right temperature is crucial for both food safety and flavor. By investing in a meat thermometer and following the guidelines for your specific meat, you can ensure that your meat is cooked to perfection every time. Remember to take the meat off the heat source a few degrees before it reaches the desired internal temperature to prevent overcooking.

Barbecues are a great way to enjoy delicious food with friends and family. Whether you're a seasoned pro or a beginner, one of the key elements to a successful barbecue is the sauce or marinade. With so many different options available, it can be hard to know where to start. In this article, we'll explore some of the best sauces and marinades for barbecues.

1. BBQ sauce: This classic sauce is an absolute must-have for any barbecue. It's sweet, tangy, and smoky, and can be used as a marinade or as a finishing sauce. There are countless variations of BBQ sauce, ranging from thick and sticky to thin and runny. Some popular ingredients include tomato paste, brown sugar, vinegar, and Worcestershire sauce. Try experimenting with different recipes to find the perfect balance of sweet and savory.

2. Teriyaki marinade: If you're in the mood for something a bit more exotic, a teriyaki marinade is a great choice. This Japanese-inspired sauce is typically made with soy sauce, sugar, garlic, ginger, and sesame oil. It's great for marinating chicken, beef, or pork, and pairs well with grilled vegetables. To make a teriyaki sauce, simply mix all the ingredients together and let your meat marinate for a few hours before grilling.

3. Chimichurri sauce: This vibrant green sauce is a staple in Argentinean cuisine and is perfect for grilled meats. It's made with parsley, garlic, red pepper flakes, red wine vinegar, and olive oil, and has a slightly tart and tangy flavor. Chimichurri sauce is best used as a dipping sauce or a thin coating for grilled meats.

4. Mustard-based sauce: If you're looking for a sauce that's a bit less sweet, a mustard-based sauce is a great option. This tangy sauce is typically made with mustard, vinegar, brown sugar, and spices like cayenne or paprika. It's great for slathering on pork or chicken before grilling, or as a dipping sauce for sausages.

5. Honey garlic marinade: For a sweet and savory flavor, a honey garlic marinade is a great choice. This marinade is made with honey, soy sauce, garlic, and ginger, and is perfect for chicken or pork. The sweetness of the honey pairs well with the smoky flavor of the grill, and the garlic adds a savory kick.

6. Salsa: If you're looking for a lighter, more refreshing option, a fresh salsa is a great choice. This versatile sauce is usually made with chopped tomatoes, onions, jalapeños, cilantro, and lime juice. It's great for serving alongside grilled meats, or as a topping for burgers or hot dogs. To make a salsa, simply chop all the ingredients together and mix in a bowl.

In conclusion, the right sauce or marinade can take your barbecue to the next level. Whether you prefer sweet and tangy BBQ sauce or a refreshing salsa, there are plenty of options to choose from. Try experimenting with different recipes and flavors to find your perfect match. Happy grilling!

Grilling is an excellent way to create tasty, mouth-watering meats that are perfect for any summertime barbecue. However, one common problem that many home cooks experience is having their meat stick to the grill. This can be frustrating, and it can also ruin the flavor and presentation of the dish. Here are some tips to help prevent this from happening.

Firstly, make sure that your grill is properly preheated before you start cooking. This can take anywhere from 10-20 minutes, depending on the type of grill you are using. When the grill is hot, it creates a non-stick surface that will prevent your meat from sticking. You can also clean the grill grates with a wire brush or scraper to remove any leftover debris or food scraps that might be clinging to the surface.

Another trick is to oil your grill grates before you start cooking. This can be done by using a brush or spray bottle to apply high-heat cooking oil (such as canola or grapeseed oil) to the grates. The oil will help create a barrier between the meat and the grill, preventing it from sticking. Be careful not to use too much oil, as this can cause flare-ups.

Marinating your meat can also help prevent it from sticking to the grill. This is because the acid in the marinade can tenderize and break down the proteins in the meat, making it less likely to stick. It can also give the meat a delicious flavor and aroma. Make sure to pat your meat dry before placing it on the grill to avoid any excess marinade from dripping onto the grill and causing flare-ups.

Lastly, don't flip your meat too soon. It's important to let it cook for a few minutes on one side before you try to flip it. This will help create a sear on the surface of the meat, which will also help prevent it from sticking. Try not to move the meat around too much while it's cooking, as this can cause it to tear or break apart.

In conclusion, preventing your meat from sticking to the grill requires a bit of preparation and patience. Make sure your grill is properly preheated, oil the grates, marinate your meat, and allow it to sear before flipping. These tips will help you create perfectly grilled meats that are both flavorful and enjoyable.