National BBQ Week – 3 great reasons to get grilling

Jul 14, 2021

From the 5th – 18th July, National BBQ Week 2021 celebrates its 25th anniversary, and what better way to get in the spirit of things than with some serious moves on the BBQ? You can cook almost anything on the BBQ – most fish, seafood, vegetables, certain cheeses and even fruit, but what truly excels is Welsh Lamb and Welsh Beef.

So get your apron on, grab those tongs and get grilling!


Meat the Challenge II

If ever an excuse was needed for a barbecue, that’s right – the greatest, tastiest steak sandwich competition is back, and with it returns our judge and BBQ king Chris ‘Flamebaster’ Roberts.

Do you think you have the ultimate steak sandwich recipe? Could your entry grab the attention and respect of the meat maestro’s taste buds?

Following the success of last year’s competition, we’ve stirred things up a bit, so this year we’re introducing more categories including a brand new BBQ entry. Head over to our competition page to see how you could WIN big – Good luck!


Sizzling recipe ideas

Are you bored of the usual BBQ fare? Then why not try something a little different? How about our flavoursome Spiced sumac Welsh Lamb kebabs with cauliflower couscous or maybe a citrusy Welsh Beef salad?

Spiced sumac Welsh Lamb kebabs

Citrusy Welsh Beef salad








For more Welsh Lamb and Welsh Beef BBQ inspiration, visit our recipe pages.


Top tips for grilling greatness

BBQ king Chris ‘Flamebaster’ Roberts knows his onions when it comes to getting the best from your BBQ, follow his top tips and gear up for epic results:


1. Get organised: Make sure your BBQ and grilling utensils are clean before you start to cook. Prepare/marinate food beforehand.
2. Fire it up: Stay safe. Position the BBQ away from buildings and never use fuel to light the BBQ. Never leave the BBQ unattended when there are children present. Leave the fire to burn at least 30 minutes before you start cooking, when the flames have died down – the coals should be a whitish-grey with a red glow underneath.
3. Flavour it up: As well as marinating food, adding oak or hickory woodchips to the charcoal adds flavour. Herbs also work, such as sprigs of rosemary which can also be used instead of wooden skewers.
4. Cook with confidence: Use a meat thermometer to make sure the meat is cooked through. Don’t squish burgers flat while cooking as this squeezes the fat out which not only makes a dry burger, but it will create flames that will burn your food.

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