All fired up over art of barbecuing – US style

Oliver’s business partner, the Manhattan barbecue king Adam Perry Lang, 36, has signed up to improve British barbecue cooking

Taking a leaf out of Oliver’s book, this summer he’ll be challenging our outdoor cooking preconceptions with new campaign Beat My BBQ, run in association with Red Tractor (www.simplybeefandlamb.co.uk).

Perry Lang, says he’s “not here to be patronising”.

“Every country is different. Every place has their own barbecue traditions.”

We definitely do have something to learn from our American cousins. In the States, flame-cooked food is a competitive business. Succulent baby back ribs, pulled-pork rolls and “burnt ends” (brisket off-cuts) line the picnic table accompanied by sauces made from closely-guarded family recipes.

In comparison, Brits are often quicker to embrace the gas-fuelled barbie, 10-pack of burgers and shop-bought coleslaw.

Perry Lang’s keen to get us cooking over hot coals and embracing the flame.

“Don’t fear it. That’s what I tell new chefs, first and foremost, because when they see it, they get nervous,” he says. “Flame happens. You have to work with it, as opposed to dominating it.”

Controversially, in Perry Lang’s experience, women make the better barbecuers.

“Often when I get new male chefs, they’ll think they’ve got it and immediately start poking the fire and pushing it around. Women listen a little more at the start and typically get it a lot quicker. They’re more open and expressive.”

PERRY LANG’S BARBECUE TIPS

* Try cooking something different to wow your guests.

* Make sure you’re getting good quality meat.

* Season and marinate meat.

* Preparation is key. Don’t be tempted to start cooking too soon. Make sure your BBQ is glowing red and the charcoal has a layer of white ash before you start.

* Build flavours and re-season as you grill. Baste ingredients with flavour-enhanced butter, oil and marinades and apply with a bundle of herbs. Also re-season as you cook.

* Season as you slice. This will maximise the flavour experience, making everything taste 3D.

* Don’t move your meat around too much on the grill. Let the protein set.

SLOW COOKED LAMB BREAST WITH CARIBBEAN SPICES

Serves 6

900g-1.3kg lean boneless lamb breast

For the Caribbean Marinade: 2 small onions, peeled and quartered, 2 scotch bonnet peppers, deseeded and halved, 4 garlic cloves, peeled, 2tsp ground allspice, 1x20g pack fresh thyme leaves, 100ml dark soy sauce, 50ml dark rum, 1tsp salt, 3tbsp brown sugar

To prepare the marinade; put all the ingredients into a blender or food processor and blend until smooth. Place the lamb breast on a chopping board and make several slashes on each side with a sharp knife. Transfer to a shallow dish. Using rubber or disposable gloves, rub the marinade over the lamb on both sides. Cover and marinate in the refrigerator overnight.

Preheat the oven to Gas mark 2/150C. Remove the lamb from the marinade and transfer to a roasting rack in a foil-lined roasting tin. Cover with foil and roast slowly for 1 hour 40 minutes, or until the lamb is tender. Finish off the lamb on a prepared barbecue or under a preheated moderate grill for 10 minutes, turning once. Slice the lamb into strips and serve with prepared roasted vegetables.

FLAT IRON STEAKS WITH DATE-INFUSED BARBECUE SAUCE

Serves 4

4x175g lean flat-iron steaks, salt and freshly milled black pepper

For the Date Infused Barbecue Sauce:

4tbsp olive or rapeseed oil, 1 small onion, peeled and finely chopped, 4 garlic cloves, peeled and finely chopped, 4tbsp tomato ketchup, 150ml good, hot vegetable stock, 1tbsp runny honey, 1tsp cayenne pepper, 4 stoned dates, finely chopped, juice of 1 lemon

Heat the oil in a small saucepan and gently cook the onion and garlic for 10 minutes. Add the ketchup, stock, honey and cayenne pepper. Simmer for 5-8 minutes until thickened.

Add the dates and simmer for a further 15 minutes, stirring occasionally. Remove from the heat, add the lemon juice and seasoning, stir gently and set aside. Divide the sauce into two bowls.

Place the flat iron steaks on a chopping board, season and brush on both sides with the contents of one bowl of sauce. Cook on a prepared barbecue or under a preheated moderate grill for 3-4 minutes on each side (medium rare) or 5-7 minutes on each side (for medium).

Cover with foil and leave to rest for 5-10 minutes.

Serves the steaks with the fresh sauce and accompaniments.

LEMONY CHOPS WITH SPICED CHERRY CHUTNEY

Serves 4

4 lean lamb loin chops, salt and freshly milled black pepper, 2tbsp fresh thyme leaves, 1tbsp grated lemon zest, 2tsp rapeseed or sunflower oil

For the Spiced Cherry Chutney: 900g fresh cherries, stalks removed, stoned and halved, 150ml white wine vinegarm, 250g light brown sugar, 1x2in piece cinnamon stick, 1 small onion, peeled and finely chopped, 1tsp ground allspice

For the spiced cherry chutney: place all the ingredients in a large pan. Bring to the boil and simmer for 20 minutes until the chutney has thickened.

Discard the cinnamon stick and spoon into large clean sterilised kilner or two jam jars. Cool and seal.

Place the chops on a chopping board, season and brush with the oil. Sprinkle on both sides with the thyme and lemon zest. Cook the chops on a prepared barbecue or under a preheated grill for six to eight minutes on each side.

Serve the lamb with a spoonful of the chutney, a crisp salad and crusty bread.

* For more recipes visit www.redtractor.org.uk