Put your salt and pepper mills aside and discover a whole new dimension of flavour. We've listed our favourite seasonings for you, so you can be sure your next barbecue will be a success!
Rub it in
Want to flavour your meat quickly? Go for a dry rub! This is a mixture of dried herbs that always consists of sweet, salty, and red spices. Since there are no acids in it, unlike wet marinades, the texture of your meat is preserved.
First, coat your meat with soy sauce, vinegar, oil, or mustard. This helps the rub stick better to your meat, preserving the flavour even more. Sprinkle your meat with the rub and let the mixture sit for at least 20 minutes. The salt will extract moisture, in which the herbs will then dissolve. Make sure your barbecue is between 120 and 150 degrees. At this temperature, your sugar will caramelize, creating a delicious crispy crust. Above 180 degrees, the sugar will burn, so go for low and slow.
With a large grain of salt
With a Himalayan salt block, you can elevate your dishes to unprecedented heights. Use it on your gas or charcoal barbecue, in the oven, or directly on your stovetop, and give your products a delicate salty flavour.
Sprinkle the surface with a little oil and let the block heat up slowly to prevent it from cracking. Test if the stone has reached its ideal temperature by dropping a bead of water on it. If it starts to dance, you can start grilling! For turning, do not use plastic, but metal kitchen tools.
You can also use your salt block for cold appetizers or desserts. Place the stone in the freezer for a few hours and impress your guests by serving sushi, tartare, or ice cream.
Where there's smoke, there's fire
Transform your charcoal barbecue with a lid into a true smoker with smoking wood or a smoking plank. Smoking gives your pulled pork, spare ribs, or salmon steak extra flavour.
A smoking plank is perfect for delicate ingredients such as fish fillets, shrimp, scallops, and small dishes. Soak your smoking plank in water for at least an hour and heat your barbecue to between 175 and 225 degrees. Place the wet plank on your barbecue and wait for it to start smoking. After this, it's time to place your ingredients on it.
Smoking wood, on the other hand, is ideal for low and slow. Ensure a temperature between 90 and 130 degrees and use a heat shield if necessary. Distribute some smoking wood among your coals and start smoking.
No barbecue without sauce
Sauces come in all shapes and sizes. But our favourites remain those from Angus & Oink. Use them before, during, and after preparing your meat, fish, or vegetables.
Marinating your products beforehand gives them extra flavour. Tougher cuts of meat like ribs or sirloin become wonderfully tender as the acids in the marinade break down the connective tissue. Want to give your meat an extra flavour boost? Use the same marinade to glaze your meat. Do this just before you take it off the barbecue.
Finally, the sauces are also delicious for dipping your cooked meat, fish, or vegetables.
Want to take your barbecue to an even higher level? Then read our 9 ultimate barbecue tips & tricks here. 🔥
