National BBQ Week Grilling the man behind the grill


To celebrate National BBQ Week Craft Butcher caught up with Marcus Bawdon, Consultant Editor of BBQ magazine (www.thebbqmag.com), staunch supporter of quality British meat, and owner of The UK BBQ School in Devon. It’s well reported that we Brits have all spruced up our outside spaces over the last couple of years, so we wanted to know whether this is changing how we barbecue.


Firstly, Marcus can you tell me a bit about yourself please? How did a geologist become a BBQ aficionado?


I’ve been very lucky to have travelled extensively with work and for pleasure and have always enjoyed the food cooked over fire in the countries I have visited. BBQ cooking was always something I’d look forward to when I returned after working away.


How, if at all, do you feel barbecuing has changed over the last few years?


For many years, the main interest in the


BBQ scene in the UK was all about US style smokehouse - ribs and brisket especially. This has begun to change with a broadening of interest in different styles of outdoor cooking. Recently the focus has been on a more asado “live fire” style of cooking over wood embers.


So, what are barbecue enthusiasts cooking on their grills now?


I see a real range at the moment, the smokehouse classics are still popular, especially brisket, but more and more people are cooking large cuts of beef such as Tomahawk steaks over the coals. In terms of beef Retired Dairy Beef from the


likes of Meat Matters Ltd. in South Wales have been incredibly popular in the BBQ community. I find people are looking for fattier meats and deeper flavours.


What do you think they’ll be cooking in 5 years’ time?


I think in 5 years people will be looking to be more adventurous. Think cuts of beef ribs cut flanken style for Asian BBQ. Very fatty cuts are growing in popularity too - things like Secreto Iberico. In fact it would be great to explore some of the Iberico cuts but with British rare breed pork.


What can butchers do to increase their sales during BBQ season and are there any different cuts that butchers might think about offering?


The best thing butchers can do is really engage with customers looking for less common cuts: hanger steaks, st louis ribs, full packer briskets, picanha and tri-tip etc. I always tell barbecuers to find a good butcher who will listen to your needs, and make them your best mate! Let’s face it, people who get into barbecuing buy a lot of meat.


What is your favourite meat cut to cook on the BBQ and why?


Definitely beef. Brisket or short ribs for a slow smoke, or steaks: cote de boeuf, sirloin or hanger steak. I’m a total beef nerd and love the wonderful diversity in UK beef. I believe we have the best beef in the world. I’m also partial to a juicy pork chop, preferably from rare breed or outdoor reared pigs.


Last question. Wood or coals?


Wood embers in an Asado style grill. It’s a lot more challenging in terms of heat control, but the flavour is stunning.


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