As summer wraps up and we (hopefully) get some dry, sunny weather for the last two weekends of the season, this could be our final chance to enjoy a BBQ with family and friends. I don’t want to sound too gloomy after such a disappointing summer, but autumn is closing in quickly, and soon we'll be saying goodbye to light clothing and getting ready for the colder days ahead.
What makes September so special for me
For us Londoners, and particularly those without kids, September is often the perfect time to enjoy the last hints of summer. Personally, it's when I like to sneak in a late summer holiday, avoiding the crowds and soaking up the last of the European sun, mostly around the Mediterranean, especially on the beautiful Greek islands.
However and for Chileans like myself, this time of year is special for other reasons. It marks the end of winter back home, and it's also when we celebrate our "independence." September is when Chileans emerge from winter hibernation and welcome spring by doing what we love most: grilling!
The big kick-off happens on 18th September, when the whole country goes wild for a week, celebrating like there's no tomorrow by overeating traditional food, including the famous empanadas, but mainly spending time around a BBQ. If you've read my dedicated post about empanadas, you'll know this is typically the only time to indulge in empanadas. But for the sake of this post, let's focus on the topics in discussion, BBQ, because after another round of gloomy weather this week, it looks like we might be lucky enough to enjoy at least one last grilling ritual before we call it a season.
Pictures: Empanadas, traditional BBQ and entire Lamb
BBQ: A Tale of Two Cultures
For Chileans, BBQs are a ritual, not just a meal. When you're invited to a BBQ, expect a day of relaxation, enjoying the outdoors, grilling big cuts of meat, sipping endless drinks, and sharing stories. It’s about taking your time, grilling throughout the day, and letting it unfold without worries. By comparison, BBQs in the UK often focus on grilling skewers, sausages, chicken wings, and burgers – a quicker activity rather than a full-on social event centred around food. However, it's never too late to try something new and end the summer season with a memorable BBQ. That’s why I’m already buzzing at the thought of hosting or attending the last BBQ of the season, assuming the weather holds up!
Below, I’ve listed a few of my favourite butchers in North and East London, along with some top picks for cuts that’ll take your BBQ to the next level. Additionally, I’m sharing a few essentials to help you host a perfect BBQ. With the right ingredients, energy, and the right guests, you’re halfway to a memorable BBQ. The rest is in the hands of the British weather!
Indispensable for a BBQ: Tools, Fire Control, and Grilling Techniques
When it comes to a successful BBQ, there are three key elements you can control and should understand to ensure a great experience: Fire, Salt, Meat. Mastering these basics, combined with solid grilling techniques, will set you up for an an extraordinary BBQ. Below, I’ve listed the must-have tools and products you’ll need to get started.
Note: while there are plenty of additional gadgets out there, these essentials will never let you down.
Grill and Fire
Given how rare gardens are in London these days, and the fact that burning charcoal isn’t exactly environmentally friendly (or allowed on most terraces and balconies), your best option is likely a good-quality gas BBQ. In Chile, BBQ setups are quite different, with dedicated spaces for grilling, often featuring built-in BBQs made from special refractory bricks for burning wood or charcoal. Alternatively, many people use the classic oil drum-style BBQ, where the grill height can be adjusted, critical to controlling your heat.
If you’re one of those lucky enough to have space for an open grill, quality charcoal is a must. There’s nothing worse than grilling with pre-packed bags containing fire accelerants or low-quality briquettes. The key to a successful BBQ lies in managing your fire, from a good setup to ensuring it burns evenly throughout.
That said and more suitable for London, gas BBQs are a great alternative for urban living, offering excellent heat control and a less stressful grilling experience. And yes, you can still achieve fantastic flavours with the right techniques.
Brush: Keeping your grill clean is a must, and a sturdy brush will help you scrape off any leftover residue. I like to finish the cleaning with half an onion or lemon, rubbing it on the hot grill to remove any lingering bits while adding a subtle flavour as it burns off.
Tongs: Essential for handling meat without piercing it and losing those precious juices.
Long fork: Handy for cutting and serving meat directly from the BBQ. It also helps with manoeuvring larger cuts while grilling.
Meat knife: A good knife is the unsung hero of any BBQ. It’s crucial for everything from prep work to slicing your beautifully grilled meat at the table. A sharp, quality knife will make cutting smoother and more precise.
Large wood chopping board: Once you’re ready to serve the meat you've carefully prepared, there’s nothing worse than juggling your cuts on a tiny, flimsy board. A solid, large chopping board makes everything easier, from cutting to serving.
Salt: As Samin Nosrat explains in her book Salt, Fat, Acid, Heat, salt is one-quarter of the key to flavour success, and this is especially true for BBQs. Coarse sea salt is essential for seasoning your meat. It melts slowly as you grill, locking in flavour and creating the perfect salty crust. This simple ingredient can transform your BBQ game, so don’t cut corners on the salt!
My favourite meat cuts for the BBQ
Beyond the British favourites as in sausages, skewers and burgers, I’d encourage you to discover and go that extra mile for proper cuts, those juicy ones that will leave lasting memories. A mix of the below is what I normally select for a large BBQ.
Chorizos: Sorry but English sausages have never quite done it for me. Nothing beats the seasoning and heat from a chorizo. The best way to serve them is in a baguette and with some pebre, a sort of Chilean ‘salsa’ of chopped tomatoes, onions, coriander, olive oil, vinegar, salt, pepper and chillies (picture below).
Bavette: This thin but tasty cut is perfect to get your guests nibbling while you prepare the rest of your cuts. It grills quickly but make sure to grill it at high temperature only turning it once.
Onglet: Similar to bavette, but with a deeper, more gamey flavour. Cook at high heat and only turn once.
Short ribs: Often overlooked, but one of my favourites. This cheapish cut requires patience, grilling on the bone for most of the time, but it's worth it.
Ribeye: A classic you can’t go wrong with – just make sure it's cut thick.
T-Bone: A showstopper, perfect for sharing. Two-finger thick T-bones will leave your guests in awe.
The best butchers in East and North London
Godfreys.co | Highbury
A traditional-quality shop offering a vast variety of prime cuts and marinated meats.
Meat | North London
With three locations in North London, this independent butcher is my go-to-place. The balance between price, quality of their products and excellent service makes it unbeatable for me. And also, you can grab a few deli products as you wait for your meat.
James Elliott butcher | Essex Road
Traditional English butcher, offering classic cuts without all the fluff, you can’t go wrong with them.
Stella's butcher | Newington Green
This lovely and cool butcher focuses on a few but quality products. Bonus, every Friday and Saturday they turn the butcher into a bar, where you can grab a few bites and sip fabulous cocktails.
Hill & Szrok butchers |London Fields
Part of the same group as Stella’s, they offer prime meat but in my opinion, their focus is more on their dining experience, as the butchers turns into a meat restaurant at night.
Cramers Butcher |York Way
A family run business where you'll find the dad and two daughters behind the counter. Here you can find classic butchery at its best.
The Hampstead Butcher & Providore |Hampstead
The most premium butcher on the list. Their shop is pretty impressive and you can even get your hands on Wagyu.
Execution: the art of grilling
Once you have all your tools and essentials in place, the next crucial step is execution. While I’m no BBQ master, over the years I’ve picked up a few key insights, and patience might just be the most important. Don’t rush the process; control your heat, salt the meat properly, and let it cook at its own pace. Listen to the sizzling sounds and test the meat by touch to achieve the perfect level of doneness without overcooking it.
At its core, a BBQ is a balance of good fire, quality meat, and patience. Master these basics, and you’ll be set for success most of the time.
The perfect wine pairing
No BBQ is complete without a great wine. Pairing grilled meats with the right wine can elevate the experience. Some of my favourite grapes for BBQ include Cabernet Sauvignon, Syrah, Brunello di Montalcino, Chianti Classico, and Primitivo. These bold, full-bodied wines complement the smoky flavours of grilled meats perfectly.
Some of my favourite wines available in the UK
Cicerello (Primitivo - Italian)
Coyam (Blend - Chilean)
Saint-Joseph (Syrah - French)
With these essential tips and a bit of practice, you’re well on your way to mastering the art of the BBQ. Now it’s up to you to make the most of these last two summer weekends.
Just remember: keep the fire going, the meat juicy, and the wine flowing!
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