The ultimate BBQ guide #7 – the cocktail
Ryan Chetiyawardana, head barman at The Whistling Shop — the latest venture from the team behind London bar Purl — mixed this simple crowd-pleaser for Esquire. His riff on Brazil’s national cocktail, the caipirinha, uses London gin in place of cachaça, giving the drink a distinctly British slant. [Read more...]
September 7th, 2011
The ultimate BBQ guide #6 – Get the drinks in
Tired of the usual crate of branded lager based on which deal the supermarket had on. Mix it up at your next garden party with these more unusual brews, built for summer sessions. [Read more...]
September 1st, 2011
The ultimate BBQ guide #5 – charcoal v gas
For some, gas is a swearword; others think “lumpwood” is a caviar. We asked Tom Byng, of upscale burger chain Byron, to finally settle the debate: [Read more...]
August 12th, 2011
The airport-proof washbag
Cavity searches conducted with Marigolds, x-ray machines that let bored officials see through your clothes and queues of screeching kids destined for the row of seats behind yours – airport security is a place no man hopes to visit more than once. This summer, prevent Gary on treadmill six binning your bottle of Odin Owari and airport-proof your weekend-away wash bag. Here’s how. [Read more...]
August 9th, 2011
Three of the best – sausage shops
No summertime cook-out is complete without some cheap, badly burnt chipolatas to chew on drunkenly. But it doesn’t have to be this way of course. As a follow up to our previous barbecue post on buying meat, we’ve rounded up three great places to buy good quality bangers. [Read more...]
August 5th, 2011
The ultimate barbecue guide #4 – choose your meat
So far we’ve covered kit, marinades and strategy – now for the main event. If you’re planning a summer cook-out to remember, don’t leave your meat shopping to a saturday morning mad-dash to an empty supermarket. Here’s how to get prime protein delivered to your door: [Read more...]
July 29th, 2011
The ultimate BBQ guide #3 – Make a marinade
Our all-encompassing guide to the outdoor cooking and eating of grilled meats continues. This week, Esquire’s in-house chef Mark Hix (no, sadly he doesn’t run the work canteen) explains the benefits of a good basting. [Read more...]
July 14th, 2011
The ultimate BBQ guide #2 – Take charge
The sky may be battleship grey but, hey, we’re a hardy lot so here goes part two of our summer barbecue guide. Adam Perry Lang has been dubbed “the pioneer of urban grilling” for his NYC eatery Daisy May’s BBQ. More recently, Lang joined tongs with Jamie Oliver to create Barbecoa, London’s newest BBQ-joint. Here are a few of Lang’s tips to ensure a smooth, relatively carcinogen-free, ride. [Read more...]
July 8th, 2011
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