We’ve talked about how lock-down has forced many adjustments, but in the case of National BBQ Week, which starts on 25th May, it’s one of life’s pleasures that you can definitely enjoy at home.
When National BBQ Week started in the summer of 1997 it helped to grow the BBQ market from just 9 million ‘occasions’ to around 135 million in 2019. That’s a lot of BBQ.
And the Covid-19 pandemic which prompted people to stay at home thos Easter, resulted in a record 17 million BBQs being held across the UK.
We’re not exactly sure how these BBQ’s are being recorded, especially during a lock-down, but it’s clear Big Brother is watching!
If he is, we wonder if there’s also figures showing which BBQs people use? Gas, Charcoal, Electric or Disposable?
We’re going to be controversial here and say we actually like disposal BBQs. Ok, they are not massively environmentally friendly, but they are ideal for impromptu BBQ’s, portable, come with all essentials and you don’t need to worry about cleaning up after. You just need to make sure you choose the right one so don’t go for the cheapest bargain basement versions as they don’t heat up properly. Spend a bit more and it’s worth it.
If you have a proper charcoal BBQ or, god forbid a gas one (there’s a reason people refer to the real BBQ taste), there’s a good chance it stands around gathering dust in between the nice BBQ Days and takes up space in the garden, shed or garage in the winter, so go disposal people!
There’s no country which likes to BBQ more than Mexico and given they have produced some of the best grilled foods for a thousand years, it’s easy to see why, so here’s a great Mexican staple to try on the BBQ.
Elote (Mexican Grilled Corn)
- Oil for brushing
- 1 tsp hot chilli powder
- ½ tsp cayenne powder
- 8 ears of corn, husked
- ¼ cup of unsalted butter
- 1/2 cup of crumbled cotija cheese or parmesan
- 1 lime, cut into 8 wedges
- Wait until the charcoal on your BBQ has turned grey and brush the grille with a bit of owl to prevent sticking.
- Grill the corn, turning occasionally, until it is lightly charred.
- Remove from the BBQ and brush with the butter followed by the mixed chilli powder and cayenne.
- Return to the BBQ for a few more minutes before adding the cheese and squeezing a lime wedge over each ear of corn. Serve while hot.