The BarbeQ'n'A

The Food Programme

BBC

Arts, Food

4.4 • 943 Ratings

🗓️ 28 July 2019

⏱️ 42 minutes

🔗️ Recording | iTunes | RSS

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Summary

Rain or shine, the British barbecue is a summer tradition: and we want to help your al fresco feasts go with a bang!

Sheila Dillon calls on Genevieve Taylor - a food writer, food stylist and presenter with an affinity for the outdoors that’s led to books including How to Eat Outside, The Ultimate Wood Fired Oven Cookbook and most recently Charred: a guide to vegetarian grilling and barbecue. She's also the host for today's programme, with a garden packed full of more barbecues and outdoor ovens than your could shake a sausage at.

Joining Sheila and Genevieve for some flame-grilled fun are Christian Stevenson, otherwise known as DJ BBQ: a presenter and barbecue fanatic with a YouTube channel boasting more than 175-thousand subscribers, whose latest publication - The Burger Book - came out earlier this year; and Samantha Evans, one half of the barbecuing duo The Hang Fire Girls: a pair of friends who took a road trip across America in 2012 which fired their enthusiasm for US-style barbecue, and who now run the hugely popular Hang Fire Southern Kitchen in Barry, Wales. They've also written The Hang Fire Cookbook: Recipes & Adventures in American BBQ.

Their mission today isn't just to create a fabulous, inspirational barbecue feast, but to answer all our listeners' grilling questions and help banish boring barbecues for good!

Helping them out with a bit of specialist advice are the American author Harold McGee, who wrote the renowned book 'On Food and Cooking: The Science and Lore of the Kitchen'; the London-based chef, restaurateur and food writer Yotam Ottolenghi; and Jack Adair Bevan, an award-winning food and drink writer, co-author of The Ethicurean Cookbook and more recently author of 'A Spirited Guide to Vermouth: An Aromatic Journey with Botanical Notes, Classic Cocktails and Elegant Recipes'.

Presented by Sheila Dillon; produced in Bristol by Lucy Taylor.

Transcript

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0:48.9	Welcome to our world, from cooking to culture, politics to pleasure. We hope you enjoy it.
0:55.0	Number one tip for barbecue.
0:59.0	Get yourself a chimney starting. You can get your barbecue lit in about 10 minutes of one of these.
1:04.0	A huge rusted metal jug with no bottom and holes in it.
1:09.0	You just fill it up.
1:18.0	A couple of sheets of newspaper underneath.
1:25.0	And then on to that this is a natural firelighter so it's just wood shaving zipped in wax no chemicals just pretty natural.
1:32.0	Welcome to the food program. pretty natural.
1:37.0	Welcome to the food program, that place for hungry minds. Today we are stoking the flames of inspiration
1:42.0	with our panel of grilling experts answering your
1:45.3	barbecue questions. Barbecue is having a real renaissance I think in this country
	...

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