May 2025
It’s officially BBQ season, and if you’re anything like us, you’re looking for any excuse to get cooking over fire.
Luckily, our friend Aktar Islam knows a thing or two about it. He’s the 2 Michelin-starred chef behind Opheem, and someone who really understands how to get the best out of heat, smoke, and great ingredients.
We featured Aktar in our In the Kitchen With… series, and now he’s generously shared his top BBQ tips with us.
Get your ingredients up to temp
“Take your meats out of the fridge well in advance to bring them to room temperature - ideally for two hours. This will ensure a nice even cook all the way through. The aim is to get a good char on the outside while keeping the inside juicy and tender.”
Use charcoal properly
“If you’re cooking over coals, allow plenty of time to get your barbecue to the right temperature. Make sure the charcoal is fully lit and has burned through - you want to be cooking over embers, not flames. If it’s still firing up, it can spoil the taste and cause uneven cooking.”
Marinade smarter
“If you’re using a marinade, make extra and set some aside. That way you can brush and baste as you cook. Marinades tend to fall off on the grill, so adding more during the cook helps intensify the flavour and gives a better finish.”
Experiment with wood
“Wood gives you incredible smoky flavour. Different types bring different profiles - oak is stronger than apple or cherry, but not as punchy as hickory. Birch is a great all-rounder. If you’re using wood logs, you’ll need a bigger fire to create enough embers, but you can also soak wood chips in water and throw them on the coals for a similar effect.”
Add spice to your smoke
“For a spicy aroma, try soaking cardamom, cloves and cassia bark in clarified butter for a couple of minutes. Then sprinkle them over your coals. The smoke that rises will infuse the meat as it cooks.”
Don’t forget the veg
“Vegetables taste even better on a BBQ. My favourite is sweetcorn. I blanch it first in seasoned sweetcorn juice, then grill it over the coals - it really intensifies the flavour.”
Whole fish? Absolutely
“Whole fish on a BBQ is brilliant - just make sure the grill is well oiled, and you’ve got a good-sized fish slice to stop it sticking. You can also try grilling fish directly on a bed of herbs over the fire for extra flavour.”
Hungry yet?
You can follow Aktar on Instagram @aktarislam for more food inspiration, and if you’re not ready to fire up the coals yourself, check out his award-winning home-delivery tandoori boxes at aktarathome.co.uk.
