Create sizzling food this summer!

Nothing says summer quite like the unmistakable aroma of sizzling coals… and the faint whiff of chicken wings sacrificed to the fire gods.

Unless, of course, you’re a gas griller—in which case you’re probably also the type who irons their socks (that’s what someone once said to me when I admitted that we use a gas grill).

Growing up, my dad was a BBQ enthusiast—or at least he fancied himself one. For him, grilling was less about cooking and more a chance to channel his inner caveman: “Me man. Me cook meat.”

Meanwhile, the actual cooking—you know, the chopping, marinating, kneading, seasoning—was handled by mum and yours truly. She roped me in every time, and we’d prep like we were catering a small wedding.

Once the food hit the grill, Dad would ceremoniously poke a sausage or two with a BBQ fork, flip a burger, then declare: “It’s done!”

And like clockwork, guests would applaud him as if he’d single-handedly cured world hunger. Guess who got to clean up? (Spoiler: not the meat monarch.)

Now, as someone who isn’t exactly a steak worshipper, I’ve always gravitated toward the sides—particularly my mum’s legendary potato salad, which, frankly, deserved its own standing ovation. These days, I might host the occasional BBQ, though the meat is no longer centre stage.

And when it comes to manning the grill? I gladly pass the tongs to any eager volunteer.

Because let’s be honest: grilling is basically performing live fire therapy with the pressure of hungry onlookers.

That said, there are ways to ‘bling’ up your BBQ beyond the usual cremated drumsticks and regret-laced burgers. Think halloumi. Not just any halloumi—Macroom Halloumi, if you can snag some. Marinate slices in red chilli, lime juice and zest, and a generous glug of good olive oil. Let them soak up the zing for a few hours, then toss them on the grill.

The result? A tangy, melty, slightly smoky slab of joy that even the carnivores will fight over.

Who doesn’t love prawns? I like to give mine an Asian-inspired soak in red chilli, garlic, ginger, and Thai fish sauce. Thread them onto skewers, throw them on the grill, and voilà—BBQ sophistication.

Staying with skewers – I love Sucuk (pronounced soo-jook, but say it with flair) – a Turkish sausage. It’s spicy, garlicky, and doesn’t need any marinating—just slice thick, skewer with onions, and grill. Be warned: it can cause minor flare-ups due to its oil content. But hey, that’s just part of the drama. BBQs are theatre, after all.

And for dessert? Forget your dainty fruit platters. Take a banana, slit it lengthwise (but keep the peel on), and stuff it with chunks of dark, milk, and white chocolate. Wrap it in foil, pop it on the grill, and after 15 minutes you’ve got yourself a gooey masterpiece. Top with vanilla ice cream, hand out spoons, and prepare for worship. Or, for a cinnamon twist, try mixing butter with brown sugar and cinnamon instead of chocolate. It’s like your childhood fairground got fancy!

For drinks - we can’t not have good craft beer. Rising Sons Brewery is selling their beer in 64oz growlers—a gift to humanity if there ever was one.

Or whip up a sangria that means business: fruity red wine, orange juice, a splash of brandy, maybe a touch of banana liqueur (trust me), a sprinkle of cinnamon, and heaps of chopped fruit. Stir, chill, and pretend you’re in Barcelona instead of your back garden.

Here’s hoping for long, sunny weekends, minimal grill casualties, and guests who finally thank the right person for the potato salad!