BBQ Mini-Series: Cooking with Heinz

So, it’s officially the British summer and it’s that time when we fellas refuse to wear sun cream, go an offensive shade of puce and revert back to our Neanderthal instincts by making a fire to burn meat on.

I love BBQ season but living in the UK makes it tough to predict and event more difficult for retailers, producers and eateries to plan for. However each year the offering keeps on getting better and better and the categories that the BBQ occasion spans is ever increasing. We would now happily shop the meat aisles, bakery, salad section, spices, oils, condiments and, of course, the booze aisle. BBQ is much more than a category in retail; it’s an occasion, a mood, an ambience and something that the whole nation, nay the world, goes crazy for.

BBQ has increased in popularity over the last few years with the explosion of street food trucks and festivals that have shown the common household cook what is possible with a fire, a hotplate and a bit of food soul. If we get invited round to a friends for a Saturday afternoon Barbie it’s no longer acceptable to serve salmonella sausages or botulism burgers. Now we expect brioche buns, sliders, low and slow briskets, sliders, kofte, shawarmas and a fabulous infusion of world flavours and tastes all on an undersized paper plate.

Now, I’m good with a pair of tongs and a hotplate but I don’t profess to being an expert by any stretch so I’d recommend you check out the BBQ Geeks for some absolutely top tips and the perfect BBQ.

This mini-series explores some of the new and great products and recipes that I’ve foraged and found this year to make Britain’s BBQ season great. So, even if we need to turn to supplements rather than the sun for our vitamin D, we can always enjoy well-cooked, well-seasoned and well-complimented meat.

Cooking with Heinz

Rating: 7/10



12 chicken wings or thighs

1 tablespoon olive oil

2 cloves of garlic, finely chopped

3 tablespoons freshly squeezed lemon

2 tablespoons Heinz Peri Peri Sauce

Salt and pepper to taste


• Whisk together the lemon juice, garlic and oil until smooth

• Place the chicken in a freezer bag, season with salt and pepper and pour in the marinade. Shake and refrigerate for at least 30 minutes

• Once the marinade has infused with the meat cook on a medium BBQ heat, turning occasionally, for 30 minutes or until cooked through

• Once cooked place in a bowl and add in Heinz Peri Peri Sauce and toss through so all the chicken is coated. Serve and enjoy!

Verdict – in a word, easy! This is a really quick and easy way to really enhance your BBQ experience and serve food that will impress your friends. There are a range of Heinz sauces that you can cook with but the Peri Peri delivers on that authentic, home-cooked flavour so your guests won’t even need to know!


So all that leaves me is to ask: what’s your favourite BBQ recipe, tip or trick? Come on folks, leave me a comment below because sharing is caring.

Also, before you go take a look at my blog on a fantastic condiment I reviewed earlier in the year; it’s the perfect accompaniment to any pork dish.

Northern Munkee.


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