Gloucestershire &amp; Worcestershire


<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.bb_-1000x667.jpg" alt="bbq in glos" class="wp-image-83722" srcset="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.bb_-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.bb_-800x533.jpg 800w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.bb_-400x267.jpg 400w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.bb_.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Forget sausages with a charcoal tan and burgers that double as doorstops &#8211; one of Glos&#8217; top chefs is here to reveal how to master the perfect barbecue. </p>



<p>With temperatures not waning anytime soon, ride the (heat)wave with some top notch alfresco dining, using these 7 golden tips.</p>



<p>Trained in classical French cuisine, Mumbai-born Abhijeet Dasalkar Head Chef at The Greenway Hotel &amp; Spa in Cheltenham, shares his global go-to grilling intel. From the secret to juicier meat to the crucial mistakes we all make. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/6.bbq_-1000x667.jpg" alt="head chef at the green way hotel " class="wp-image-83724" srcset="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/6.bbq_-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/6.bbq_-800x533.jpg 800w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/6.bbq_-400x267.jpg 400w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/6.bbq_.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<p>Your sausages will thank you, over to you Abhijeet!</p>



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<h1 class="wp-block-heading" id="h-start-with-the-right-charcoal"><strong>Start with the right charcoal</strong></h1>



<p>The biggest mistake people make is focusing only on the food and not the heat source. For a longer-lasting, more consistent cook, use lumpwood charcoal on the bottom to create the initial heat, then top it with restaurant-grade briquettes. This combination gives you strong heat, better temperature control and much longer cooking times.</p>



<p>The result is a more reliable barbecue that can stay hot for two to three hours without constantly needing attention.</p>



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<h1 class="wp-block-heading" id="h-brining-is-the-secret-to-juicier-meat"><strong>Brining is the secret to juicier meat</strong>!</h1>



<p>Whether you&#8217;re cooking chicken, lamb, pork or fish, prep is everything. A simple salt brine is one of the easiest ways to improve flavour and texture. It helps the meat retain moisture during cooking and creates a much better end result.</p>



<p>For chicken breasts, use a 5 per cent salt brine for around four hours, whilst larger cuts or whole birds can be left overnight. Herbs such as rosemary and thyme, alongside spices like black pepper, can be added to introduce extra flavour. Fish requires far less time, with smaller portions needing as little as 30 minutes to an hour.</p>



<h1 class="wp-block-heading" id="h-create-different-heat-zones"><strong>Create different heat zones</strong></h1>



<p>One of the biggest differences between professional and home barbecuing is heat management. Not everything should be cooked over intense heat from start to finish. Instead create separate zones across the grill, with one side hotter for searing and another cooler for slower cooking.</p>



<p>This allows larger cuts such as steaks, lamb chops or pork belly to develop colour before gently finishing at a lower temperature.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/7.bbq_-1000x667.jpg" alt="bbq in glos" class="wp-image-83728" srcset="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/7.bbq_-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/7.bbq_-800x533.jpg 800w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/7.bbq_-400x267.jpg 400w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/7.bbq_.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h1 class="wp-block-heading" id="h-the-golden-resting-rule"><strong>The golden &#8216;resting&#8217; rule</strong></h1>



<p>If there&#8217;s one tip every barbecue enthusiast should follow, it&#8217;s allowing meat to rest before serving. When meat comes straight off the grill, all the juices are still moving around inside. If you cut into it immediately, you lose a lot of that moisture. Allowing meat to rest helps redistribute those juices and creates a more tender result. You&#8217;ll keep more of the natural flavour and create a much cleaner finish.&#8221;</p>



<h1 class="wp-block-heading" id="h-give-vegetables-the-same-love-as-meat"><strong>Give vegetables the same love as meat</strong></h1>



<p>Vegetarian barbecue options have come a long way, and vegetables deserve just as much care and preparation. Paneer is fantastic because it absorbs marinades really well. Mushrooms are also excellent on the barbecue and develop incredible flavour when marinated.</p>



<p>One of my top tips is to briefly blanch cauliflower before grilling to soften the structure and improve texture. Just a couple of minutes in boiling water can make a huge difference.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="1000" src="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.saus_-1000x1000.jpg" alt="meat and veggies on a BBQ" class="wp-image-83739" srcset="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.saus_-1000x1000.jpg 1000w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.saus_-800x800.jpg 800w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.saus_-400x400.jpg 400w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.saus_-500x500.jpg 500w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.saus_-1100x1100.jpg 1100w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/1.saus_.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h1 class="wp-block-heading" id="h-think-beyond-traditional-bbq-marinades"><strong>Think beyond traditional BBQ marinades</strong></h1>



<p>While sticky barbecue sauces have their place, don&#8217;t be afraid to experiment. Indian-style marinades work brilliantly on the barbecue because ingredients like yoghurt and lemon help tenderise the meat while adding flavour.</p>



<p>One of my favourites is Chicken Malai Tikka, which combines yoghurt, cream, cheese, ginger, garlic, cashew nut paste, nutmeg and cardamom. People often think spice means heat, but that&#8217;s not necessarily true. You can create layers of flavour without making food overly hot.</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1000" height="667" src="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/2.bbq_-1000x667.jpg" alt="bbq in glos" class="wp-image-83723" srcset="https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/2.bbq_-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/2.bbq_-800x533.jpg 800w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/2.bbq_-400x267.jpg 400w, https://dev.muddystilettos.co.uk/glosworcs/wp-content/uploads/sites/13/2026/07/2.bbq_.jpg 1500w" sizes="(max-width: 1000px) 100vw, 1000px" /></figure>



<h1 class="wp-block-heading" id="h-celebrate-seasonal-flavours"><strong>Celebrate seasonal flavours</strong></h1>



<p>The best barbecues start with great ingredients. The simpler the ingredient, the more important it is to treat it properly. Whether you&#8217;re cooking vegetables, fish or meat, focus on enhancing the natural flavour rather than masking it.</p>



<p>Always use seasonal vegetables into barbecues wherever possible, grilling asparagus, corn on the cob, courgettes and mushrooms alongside traditional favourites to create a menu that feels fresh, colourful and distinctly summery.</p>



<p><strong><em>For more of Abhijeet Dasalkar&#8217;s cooking visit The Garden Room Restaurant at the <a href="http://www.thegreenwayhotelandspa.com/" target="_blank" rel="noreferrer noopener">Greenway Hotel</a>. </em></strong></p>



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<h2 class="wp-block-heading" id="h-in-the-mood-for-more">IN THE MOOD FOR MORE?</h2>



<p><a href="https://glosworcs.muddystilettos.co.uk/eat-out/rise-dine-14-brilliant-brunch-hotspots-gloucestershire-worcestershire/">14 best brunches in Glos &amp; Worcs</a></p>



<p><a href="https://glosworcs.muddystilettos.co.uk/eat-out/plant-power-16-best-vegan-and-veggie-eateries/" target="_blank" rel="noreferrer noopener">12 best veggie and vegan restaurants </a></p>



<p><a href="https://glosworcs.muddystilettos.co.uk/eat-out/11-best-roasts-gloucestershire-worcestershire/">20 local Sunday roasts with all the trimmings</a></p>



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Steal the BBQ secrets of head chef Abhijeet Dasalkar! 7 golden tips

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