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From smoky squid to juicy jackfruit: chefs’ tips for better barbecues

Life and style | The Guardian

Tired of dried-out chicken and blackened bangers? The pros can help you to raise your game, with everything from marinades and rubs to cooking with sieves

From London’s Berenjak to Gateshead’s Träkol, Britain’s hottest restaurants are fascinated by live-fire cookery. “Precision is out, flames are in,” declared Restaurant magazine recently, as our best chefs swap water-baths for charcoal grills and wood-fired ovens. Ahead of National BBQ week (27 May to 2 June), we asked a selection of these bright sparks for tips on how we might transform our own barbecue cooking this summer, from vegan “ribs” and whole-fish cookery to smoking desserts.

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May 15th 2019, 10:48 am
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