Get adventurous with your barbecue

The other day, I was asked if I knew someone who could talk about BBQs.

Now, if you are a regular reader of this column, you might remember an article I wrote last summer about my barbecuing talents.

I knew that I shouldn’t be talking about the subject but I knew just the right person to recommend. Meat lovers will know John Relihan from Holy Smoke where he was head chef there from the beginning.

He has now moved on but his love for meat and cooking over fire has stayed with him as he started his new venture Twe12ve Fires. He also started a YouTube channel that will make your mouth water and is named after him. He works closely with Smokin’ Soul who build customised BBQs and smokers as well as offering classes and workshops on how to barbecue properly (which I should attend given my attempt last summer!).

John Relihan is followed by none other than Jamie Oliver who invited him onto his own YouTube channel last March to cook bacon and cabbage for St Patrick’s Day – a bit different than you might do it though.

I have to admit that I was very sceptical when he cooked tripe but he made it look rather good (I still would need some persuasion to try it). But coming back to barbecue as you and I know it, the question that always comes up: charcoal or gas?

When I was a kid, my father would always use charcoal but when I got older (as was he) and my mum started giving out about the cleaning etc., he changed to gas.

Some people say you need charcoal for the authenticity while others say gas is so much quicker.

However you like your barbecue, try new combinations. If you are lacking ideas, just follow John on Instagram under Twe12vev Fires and you won’t be short of ideas as he cooks offal, fish, seafood and vegetables (cauliflower wrapped in bacon or cabbage with wild garlic).

While watching videos of John and his friends cooking up a smoky storm, I couldn’t help but remembering my time in Turkey when my friend’s family killed a lamb and cooked it buried in the ground.

First, the men dug a hole, placed stones in it, lit a fire on top and let it burn down. The lamb was rubbed with oil and herbs, then placed on top of the hot stones, covered with soil and left for a day.

The result was tender and aromatic meat although not as browned and caramelised as you would have it from the oven.

But I just remember happy faces around when we all came together to celebrate the life of a loved one who had passed away. It was paired with salads, fresh breads and roasted vegetables.

We sat, sang and ate throughout the night and I have to say, I still smile thinking about it. When you are dusting off your barbecue, make sure that you try more than just the usual chicken legs, burgers and sausages – be adventurous and let your inner caveman or cavewoman out!