‘Takes standard burger cheese to the next level’: what to bring to a barbecue
silverguide.site –
Summer’s here, so you’ve probably got an invitation to a barbecue. If someone’s gone to the effort of hosting one, they deserve better than supermarket sausages and a bottle of wine grabbed from the corner shop on the way.
But what to bring that’s thoughtful and a little bit different? Whether it’s olive oil or ice lollies, green harissa or Lambrusco (yes, really), here are some suggestions from those in the know.
***
What to bring to a barbecue
***
Pre-barbecue snacks
As anyone who has ever waited for a barbecue to be built, fed and deemed hot enough to cook on will know, it makes Godot’s arrival look speedy. Pre-barbecue snacks are therefore as much a necessity as a nicety, and that inevitably means crisps and dips, but elevated.
Crisps are easy to elevate: totopos (essentially dried, fried tortillas) are more impressive, and pair better with dips than their potato crisp cousins. Edson Diaz-Fuentes, co-founder of Mexican restaurant Santo Remedio in London, recommends different coloured totopos – or, better still, make them yourself from Masafina purple and yellow corn tortillas.
Those early flames, not yet fit for fish or meat, are great for toasting bread. Bring a loaf or a couple of slices ofquality bread – ciabatta, sourdough, baguette – with some quality tinned anchovies, prosciutto crudo, stracciatella or marinated or sun-dried tomatoes, and you’ve a classy barbecue canape, once you’ve drizzled with olive oil.
In South Africa, where braais (barbecues) are a serious business, they take this one step further by making braaibroodjies: cheese, tomato and onion toasties with (specifically) Mrs Balls chutney to enjoy with beers until the coals are ready for cooking.
Speaking of cheese (and I usually am), up your halloumi game by wrapping it in foil, with a sprig of rosemary and mango chutney. It will cook well at this stage, and is a perfect pre-barbecue snack: punchy and satisfying.
These cheeses take the standard square of orange burger cheese to the next level. Ned Palmer, author of several cheese books, recommendsOgleshield as a classic melter for burgers, or a firmer blue, such as Cropwell Bishop stilton. If you’re bringing a cheese board to nibble on at the start, as Australians do, David Lockwood of Neal’s Yard Dairy suggests Perroche, a fresh goat’s cheese “for light fresh fare, and Mrs Kirkham’s lancashire cheese, which just gets better in the heat. The flavours can sing. And anything left will melt beautifully.”
Of course, nibbles are nothing without drinks. There’s no greater joy than swigging an ice-cold beer while standing by the flames in the sun, says beer writer and author Jonny Garrett. “But we should all be drinking better lager. In terms of widely available supermarket lager, I’d recommend Pilsner Urquell, Budvar, Spaten and Estrella Galicia.”
If you’re on beer duty, it might be nice to offer a lighter start by bringing lemonade, so people can make shandies: there’s no posher pop than La Mortuacienne pink lemonade (and non-drinkers will love it too). Or try radler, a German shandy, which Bitburger makes premixed in 500ml cans. A few Crodinos – a non-alcoholic spritz – are also a wonderful zero option.
For something a bit different, mix upmicheladas: 20ml Worcestershire sauce, a dash of hot sauce such as Tabasco, half a lime, 30ml of Clamato or tomato juice shaken with ice and topped with a cold bottle of light Mexican beer (Pacifico, for preference) in a chilled glass with a celery salt rim – according to Carlos Fontoira, group bar manager at El Pastor Mexican restaurants.
Those bringing wine should also take heat, thirst and endurance into account and offer lighter wines such as De Bortoli Chill Bill sparkling red, a chilled, lively Australian red tailor-made for barbecues. Or, bring a bottle of lambrusco (yes, really): the serve of the summer, according to Luca Dusi of wine bar Passione Vino in east London.
Not to knock the lurid orange classic, but there’s more to spritzes than Aperol. The Hugo – elderflower liqueur, mint, sparkling water and prosecco – is the spritz of 2026, according to supermarkets and bartenders. Or you could pair grapefruit juice with the drink of the moment – tequila – and bubbles. Marks & Spencer even does a canned version for picnics. For more spritz inspiration, try our guide to the best alternatives.
Though the consensus is that bringing wood would insult your barbecuing host, smoking wood chunks are acceptable, so long as you arrive in time to deploy them effectively. “For meat with an elevated depth of flavour, the secret is using soaked wood chips alongside your lump charcoal,” says Gopi Chandran, executive head chef at Sopwell House. “Hickory and oak chips have smoky caramel notes, while cherry and applewood chips offer a subtle sweetness that complements the meat’s natural flavour. Once the charcoal embers are glowing, sprinkle the chips on top.”
Chef Luca Mastrantoni grills with hay. “It might sound unusual, but at Ekstedt at the Yard, we use it to lightly smoke dishes, and it adds a subtle, grassy aroma that works beautifully with lamb and also vegetables.”
Burgers and sausages – unless specifically requested – might feel thoughtless, but premarinated or unusual cuts of meat, or interesting seafood and vegetables will spark joy.Kerth Gumbs, chef at Fenchurch restaurantin London, recommends a pig’s tail, which any good butchers should be able to offer you, or online at the Black Farmer. “It’s an underrated cut that caramelises beautifully and chars to perfection thanks to its fatty gelatinous texture. It can take on a heavy dose of seasoning and loves heat.”
Ben King, founder of Pesky Fish, suggests monkfish tails “carved off the bone. Sear on all sides for one minute before serving with a citrusy, spicy chimichurri,” – ora whole john dory. If you’re marinating, prepare the meat or fish the night before in sealable bags, which you can easily bring. Robert Manea, executive chef at Bōkan, suggests saving some of the marinade and bringing it along to brush on the meat while it cooks, for maximum flavour.
Sauces are an easy win, and again, there are bonus points for homemade. Premade options have never been better, however, and no barbecue host could be disappointed with a bottle ofKorean BBQ sauce, Ginger Pig fruity brown sauce or this barbecue sauce with garlic from the Garlic Farm on the Isle of Wight.
When it comes to salads, the only limit is your imagination. Author Mark Diacono has a rojak saladin his book Vegetables; he also recommends combining super-seasonal tomatoes, cantaloupe melon, and a chimichurriwith plenty of chilli and garlic.
At cult vegetarian restaurant, Bubala, founder Marc Summers loves serving thick slices of cuore del Vesuvio tomatoes with green harissa, green olives and crispy fried garlic – which is something to be assembled on arrival, but you can bring the ingredients separately. Ottolenghi’s green harissa would go down well as a gift in any case, because it makes such a quick marinade, as would a good miso. Jono’s misos are the best by miles.
Because so much of it is used during the course of barbecuing, dressing and drizzling, bringing a quality bottle of extra-virgin olive oil is a nice touch: I love Honest Toil and Citizens of Soil.
Finally, ice lollies are a lovely gift for adults and children alike. They’re easy enough to make (or read The Happy Endings cookbook for inspiration), but if you’re too lazy to whip up a lolly, try Pola Poles’ alcoholic ice lollies (strictly for the adults) or Remeo’s sorbets on sticks.
Comment