BBQWeek1

Upping your grill game

Britons love their gardens and now more than ever before our homes and gardens have been under scrutiny as we experience unprecedented times during the Coronavirus pandemic.


For those lucky enough to have a garden BBQ’s are a welcome escape from the kitchen and an opportunity to cook in the outdoors, in fact us Britons fire up an incredible 136 million BBQ’s each summer, an average of six per family over the Summer months.


Our homes are carefully designed to reflect this, with open-plan kitchen-dining and gardens, and for those in apartments we landscape our developments carefully ensuring there is ample open space and greenery to enjoy the outdoors. Right now we are still here and we’re making home buying easier than ever through pre-booked appointments and virtual viewings - and for that extra peace of mind Millgate has just been awarded the 5 Star Rating by the Home Builders Federation (HBF) following the latest home building industry’s Customer Satisfaction Survey (CSS).


With a warm bank holiday weekend ahead the air will soon be filled with the smell of sizzling meats and veggies for non-meat eaters and so we’ve gathered our top five tips to help you pull off your weekend barbecue.


1. Preparation is key: Ensure you have enough charcoal and lighter fluid and the right tools in place – a long handed pair of tongs makes moving the food easier and is safer too, keeping your hands away from the grill – and invest in a temperature probe to ensure the meat or fish is cooked well


2. Always cook meat or fish on a high temperature to start with and once seared moved to a medium heat


3. Marinades can make a big difference to the taste and texture of meat and fish, and whilst opinions vary the most popular variations tenderise the meat, giving it more moisture and flavour – try BBQ, Teriyaki or perhaps a hot Piri Piri. Prepping the marinade the night before is the key to success!


4. Sides and sauces make all the difference: Keep it simple with potato salad, corn-on-the-cob, coleslaw and some green leaves, all just as important as the main event itself


5. Finally, rest the meat to make it extra tender - leaving the meat to relax a little after grilling ensures the juices are locked in and will give you time to get all of the sides and sauces on the table before you serve