Elevated outdoor dining, delivered to your door directly from the Lincolnshire Wolds
In the UK, BBQ season is no longer confined to a single sunny weekend in July. From early spring smoke-outs to autumnal grill nights, outdoor cooking is at least an eight-month-long passion. Sometimes longer for die-hard Brits.
However, the secret to a memorable BBQ isn’t the charcoal or the gadgets—it’s the provenance of the meat and the flavours you create over the coals to dish up meals that make an impression. At Lakings, our BBQ range is prepared with the same 100-year heritage as our Sunday roasts, ensuring that whether you are in Louth or London, you are grilling the finest grass-fed beef and high-welfare poultry in the country.
What is the best meat for a BBQ?
The best meat really is down to taste, and in part does depend on your grilling style. But for a classic British BBQ, variety and fat content are key. You need cuts that can stand up to high, direct heat without drying out.
The Classics: Beef burgers (at least 15-20% fat) and thick-cut Lincolnshire sausages.
The Showstoppers: Marinated chicken breast kebabs full of flavour and superb steaks.
The Slow Burn: Pork shoulder or beef brisket for those who prefer low and slow smoking. At Lakings, we recommend starting with a foundation of heritage-breed beef; the natural marbling ensures the meat stays succulent even over open flames.
How much meat should be grilled per person?
Catering for a crowd is an art form. You want your guests to be full, but you don’t want excessive waste. Even if BBQ leftovers are top tier. For a standard afternoon BBQ, we recommend a 3-item rule per adult:
The Core: 1 Burger (approx. 150g) and 2 Sausages.
The Addition: 1 Speciality item per person, such as a 4oz Steak, a Chicken Skewer, or a Lamb Chop.
Total Weight: Aim for 350g to 450g of raw meat per adult. This accounts for a variety of flavours and ensures there is plenty to go around when the side dishes, salads and buns are factored in.
What is the best steak to cook on a BBQ?
Not all steaks are created equal when it comes to the grill. While a fillet is prized for tenderness, it lacks the fat required to truly excel over charcoal.
The Ribeye
The undisputed king of the BBQ. The heavy marbling melts during cooking, self-basting the meat and creating incredible flavour.
The Sirloin
A fantastic all-rounder. Ensure you stand it on its “fat cap” first to render the fat down into the flames, creating that signature smoky aroma.
The Rump
This cut offers a thick layer of fat that protects the meat from drying out, n wonder it’s a popular choice.
The ‘Clean Flip’ Rule: If your steak is sticking to the grill, it isn’t ready to turn. Meat will naturally release from the grate once a proper crust (the Maillard reaction) has formed. Be patient and let the fire do the work.
How to cook burgers on a BBQ
A great BBQ burger should be juicy, charred, and structurally sound.
- The Prep: Keep your burgers chilled until the very second they hit the grill. Cold fat takes longer to melt, meaning more flavour stays inside the burger rather than dripping onto the coals.
- The Heat: You want a medium-high heat. If using charcoal, wait until the coals are grey and ashy.
- The Timing: Cook for 4–5 minutes per side. Crucially, never press down on the burger with a spatula. This forces the juices out, leaving you with a dry, disappointing patty.
- The Finish: Add your cheese in the final 60 seconds and close the BBQ lid to create a melt-chamber. Trust us, you won’t regret it.
BBQ Internal Temperature Guide
| Meat Type | BBQ Goal | Core Temperature |
| Beef Burger | Fully Cooked / Juicy | 71°C |
| Steak (Medium) | Pink Center | 60°C |
| Chicken Thighs | Succulent / Charred | 75°C |
| Pork Sausages | No Pink / Snap Finish | 71°C |
The difference between grilling and smoking
Finally, let’s make one thing clear and avoid a common British mistake. If there are two terms that should not be intechangeable it’s grilling and smoking.
Grilling is hot and fast – cooking steaks, burgers, and sausages directly over the heat source. It’s perfect for a quick family tea.
Smoking (or low and slow) involves indirect heat and wood smoke, usually at temperatures around 110°C to 125°C. This is the method used for larger joints like Lakings beef brisket or pork shoulder, taking anywhere from 4 to 12 hours to achieve that pull-apart tenderness.
