Tom Kerridge's Outdoor Cooking: The ultimate modern barbecue bible

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In 2009 Tom competed in the Great British Menu for BBC Two and more television work followed, taking Tom from Great British Food Revival to Lose Weight For Good. Tom Kerridge Barbecues is woven together with Tom’s own warmth and passion for cooking outside over hot coals and we are extremely proud to have sponsored such an amazing show. Turn the machine off, cover the bowl with cling film and put the bowl in a warm place to prove until doubled in size - around 1-2 hours.

Cooking on the Big Green Egg is an all-round experience: the warmth of the green dome, the aroma and crackle of the charcoal, the charring or gently smoking food inside,” he says. There are Big Green Eggs in place for guests to use themselves, and are regularly fired up by the estate’s private chefs. Anyone who has been to watch cricket at Lord’s will know that this famous patch of St John’s Wood can be viewed either as a sports ground with great food or a food destination with some world-class sport to watch between courses.The Big Green Egg Rotisserie opens up an eighth cooking mode, allowing you to spit-roast your ingredients over the coals. Fish lovers will discover how to cook a whole delicate John Dory fish and Spiced Monkfish over coals, or really celebrate the summer with Lobster roasted in Thermidor butter. There is also an EGG at Hound Lodge, the estate’s 10-bedroom lodge, upon which a private chef will happily cook up an alfresco feast.

The menu, overseen by Kris Yenbamroong, founder of LA’s Night + Market restaurants, features several barbecue dishes cooked on a Big Green Egg, and the EGG is also rolled out for events on the hotel terrace. Tom Kerridge fires up his barbecue to cook his favourite summertime feasts using charcoal, smoke, and fire. So it is lovely to be able to do some vegetarian dishes and the end result is outstanding,” he says. Lightly dust a work surface with flour, split the dough into 12 equal pieces, weighing approximately 80g/3oz each, and roll into balls. Author of five cookbooks, she is a regular on BBC1’s Saturday Kitchen and Channel 4’s Sunday Brunch, as well as a guest judge on Celebrity Masterchef and Great British Menu.

For the dry cured ribs, stir together all of the dry ingredients and rub them all into the rib of beef. Place the skewers on the hot barbecue and cook for two to three minutes on each side until golden brown and lightly charred. With the ability to crank up the heat, and a range of cooking surfaces and charcoals to choose from, you can ensure that your steaks, fish and vegetables achieve restaurant-level results. According to Kerridge the release of the book was inspired directly by the consequences of the global pandemic and not just the changing of the seasons.

The Standard Hotel in London’s King’s Cross, part of a globe-spanning group of boutique hotels, is located in a stunning 1974 Brutalist tower – a building that appears at once both retro and futuristic. Who needs beef, when you’ve got thick slices of halloumi and portobello mushrooms sandwiched in a brioche bun? Coal for flavour every time, but gas works if you have dry rubs and marinades and is perfect for burgers and sausages if you are a beginner. He says: “There’s a crazy alchemy that goes on inside the EGG: you set the temperature, close the lid and boom, you get the best tasting meat.Forget cooking surfaces – simply add whole vegetables, or even steak, directly onto the smouldering embers. Serve the chicken skewers with the warm flatbreads, chilli sauce, pickled cabbage, tahini yoghurt and pickled chillies. Having been a successful regular competitor on Great British Menu, Tom now appears as a veteran judge and mentor.

He is now chef patron of the 2 Michelin-starred pub The Hand and Flowers in Marlow which he has had since 2005. He is the owner of six restaurants, author of three cookbooks and makes regular contributions to television and print. It’s International Chef Day and we here at Bar-Be-Quick wanted to pay homage to the amazing Tom Kerridge. Put the water, wine vinegar, fennel and cumin seeds, salt and sugar into a small pan over a medium heat and stir until the sugar and salt are fully dissolved.Bring the temperature down, add a few woodchips to your charcoal, and watch as the smoke circulates around the dome of your EGG, adding delicate flavour to a whole host of barbecue favourites, from whole hot-smoked sides of salmon to a punchy baba ghanoush. Its ability to maintain low temperatures for long, slow cooks has made it famous for cooking cuts of meat, but I have also discovered that its capabilities extend to mouth-watering vegetable dishes, desserts, and even showstopping paellas. Brush the portobello mushrooms on one side with the umami butter and place them buttered side down on a medium-hot barbecue. Tom shares his recipes for a slow-baked whole Honey Cake, grilled pineapple and smores with baked banana. I’ve brought together some of my favourite recipes from all my books for you to enjoy and have a bit of fun making for yourself at home.