British grillers Tips

Fat cap face-down first
Start the cook with the fat side closest to the heat. It renders down, bastes the meat, and crisps up without drying out the eye

Bonus Bark Hack
After seasoning, lightly dust the outside with a pinch of ground coffee or ground porcini powder. It deepens the crust and gives that umami slap without tasting weird.

Porcini powder is made by grinding dried porcini mushrooms into a fine dust. It’s pure umami magic – earthy, nutty, slightly meaty – and it adds a rich, savoury depth to rubs and crusts without tasting like mushrooms.

Porcini powder is made by grinding dried porcini mushrooms into a fine dust. It’s pure umami magic – earthy, nutty, slightly meaty – and it adds a rich, savoury depth to rubs and crusts without tasting like mushrooms.

Griller’s Tip For extra depth, coat your rib of beef in your dry rub the night before and leave it uncovered in the fridge. It acts like a dry brine – pulling flavour in and drying the surface for a crust that sears like a dream. Just bring it to room temp before cooking and you’re golden.

Cook to temp, not time.

Time’s just a rough guide; every cut of meat is different, and so is every BBQ. Wind, fuel, fat content… it all changes things. Want a perfect steak? Use a meat thermometer and aim for the internal temp, not the clock. That’s how you nail it every time.