AT THE BARBECUE

Recipes over charcoal.

Three straightforward things to cook, with space on the grill to move between fierce and gentle heat.

01 / Rosemary grilled potatoes 02 / Charred cabbage with lemon butter 03 / Steak with parsley & garlic butter

BEFORE YOU COOK

Get the fire ready.

Light charcoal with a chimney starter or a suitable solid firelighter, following the equipment instructions. Leave room for airflow and let the firelighter burn away before cooking.

Bank the charcoal to one side and leave the other side clear. The hot side browns food; the cooler side gives you somewhere to finish it more gently.

Use charcoal outdoors only, away from buildings and vegetation. Never use it in a tent, caravan or enclosed space, even after cooking. Keep raw meat and its utensils separate from ready-to-eat food.

SERVES 2 · ABOUT 35 MINUTES

Rosemary grilled potatoes

Crisp edges, soft centres. Parboiling makes these easier to finish evenly over charcoal.

Method

Simmer the potatoes in salted water until almost tender, about 10–15 minutes. Drain and let the surface dry. Halve larger potatoes.
Toss with the oil, rosemary, garlic, salt and pepper.
Cook in a barbecue basket or suitable pan over moderate heat for about 15–20 minutes, turning regularly until golden and tender.
Move to the cooler side if the garlic or edges colour too quickly. Taste and season before serving.

SERVES 2 · ABOUT 25 MINUTES

Charred cabbage with lemon butter

Keep the core attached: it holds the leaves together while the cut surfaces take colour.

Method

Cut the cabbage into four wedges, leaving a little core on each. Brush the cut sides with oil and season.
Grill the cut faces over moderate direct heat for 3–5 minutes each, until well browned.
Move to the cooler side. Close the lid and cook for another 8–15 minutes, turning occasionally, until a knife passes easily into the thickest part. A dense white cabbage may need longer.
Melt the butter in a small barbecue-safe pan. Add lemon zest and juice off the heat, spoon over the cabbage and serve.

SERVES 2 · ABOUT 25 MINUTES

Steak with parsley & garlic butter

Choose your meat carefully, then keep the accompaniments simple. Serve with the cabbage or potatoes alongside.

Method

Mix the softened butter with garlic, parsley and a pinch of salt. Keep it cool while you prepare the grill.
Pat the steaks dry, lightly oil and season. Set up a hot side and a cooler side on the barbecue.
Sear the steaks on the hot side, turning to brown both faces and the edges. Move to the cooler side to finish; thickness and heat affect the time.
Use a clean food thermometer and follow the meat’s cooking instructions. For a fully cooked option, reach 70°C in the centre for 2 minutes or an equivalent safe combination. Rest on a clean plate for 5 minutes and top with the butter.

WHERE THE FOOD COMES FROM

Meat with a local source.

For meat from a Perthshire farm, visit Hugh Grierson Organic. Ask about cuts suited to your recipe and how they recommend cooking them.

Visit Hugh Grierson Organic Choosing a reusable barbecue

Food safety: Food Standards Agency barbecue guidance and safe cooking temperatures.