Firing up the grill and experimenting with seasonal flavours, one of the undisputed joys of the warmer months. To help you pep up your BBQs this summer, we turned to one of the nation’s authority’s on outdoor cooking to find out how you can create your most delicious summer sizzlers yet.
Otherwise known as the ‘Shropshire Lad’, Adam Purnell is a self-taught chef who grew up watching his father create incredible dishes. As an outdoor cooking expert and true BBQ afficionado, Adam has featured on both Escape to the Country and the Channel 4 / Netflix show Crazy Delicious. Adam has appeared at many food festivals UK wide, including Tom Kerridge’s ‘Pub in the Park’ tour this Summer.
Adam’s top tips for creating the perfect summer BBQ
See our exclusive BBQ Masterclass video below.
Q. What inspired your love of the great outdoors?
A. I’m a Shropshire Lad, so I’m surrounded by the outdoors – what’s not to love? I do reckon that spending countless hours on the banks of the River Severn fishing since I was a kid probably has a lot to do with it.
Q. Where are your favourite places to cook outdoors?
A. I don’t think you can beat cooking on a beach, but as we’re landlocked here in Shropshire, cooking on top of a big hill on a calm, clear day is a close second.
Q. You talk about cooking as a creative art, rather than an exact science; how important is it for people to experiment and put their own twist on things?
A. Well it’s essential if you’re looking to improve your skills and develop a style. Confidence is everything, and that only comes from having tried things in different ways and not being scared to fail sometimes.
Q. Shropshire’s known for its abundance of produce; what could you not live without?
A. I think it’d be a very sad day if I could never eat Shropshire lamb again. I honestly believe it’s the best in the world.
Q. What are your essential BBQ ingredients?
A. Pimento is probably my favourite BBQ spice, along with quality paprika – but on so many occasions I find sea salt and cracked black pepper is all you need. Let the quality of your ingredients do the talking. I also use Willy’s Apple Cider Vinegar, diluted with water in a spray bottle, to spritz large chunks of meat when slow cooking, and it’s a key ingredient in your ‘Good Gut BBQ Sauce’.
Q. What are the fool-proof flavour profiles of BBQ cooking?
A. The general rule I follow, particularly with more classic-style BBQing, is to try to balance heat (spices, not temperatures) with sweet, sour and salt. Get this right and you can make almost anything pop!
Q. What one tip will make the biggest difference to people’s BBQ experience this summer?
A. Get yourself a grill with a lid, so that it can be used not only as a grill but to cook indirect – basically turning it into a smoky oven. There’s nothing much that you can’t cook once you have a lid. Also, get yourself a temperature probe, and always cook to temperatures rather than to time. Every time we light the grill there will be variants such as wind and air temp, so the only way to get consistent results is to go by the internal temperature of your food to know exactly when it’s done.
Q. BBQs are most often used for meat; how can people get more creative with fruit and veg?
A. By being more creative with fruit and veg! Just try things out, it’s the only way to learn. Also check out Genevieve Taylor’s book ‘Charred’ for amazing veggie BBQ inspo.
Q. Is there an art to cooking fish on the BBQ?
A. Yes, of course. It’s delicate so needs to be treated with some care. Try drying the skin with a paper towel before laying on the grill over coals – no oil, just the dryest possible skin on contact. You’ll be amazed how easily it will turn after a few minutes without sticking to the grill.
Q. What is your tip on improving simple BBQing techniques?
A. Try cooking a big chunk of meat. It takes time which means you can stand around drinking beer all day. If anyone questions you, send them my way…
Q. Last but not least, what’s your ultimate go-to summer BBQ dish?
A. You can’t beat a big fat steak and a nice fresh salad, I say! Maybe try a naked ‘slaw with apples, fennel or celeriac as alternatives to the usual cabbage and carrot. Use fresh herbs and Willy’s ACV to take it up another level, all available in my BBQ kit.
ORDER TODAY: Our ‘Good Gut BBQ Sauce & Cook Books Summer BBQ kit here
