B.A. BBQ Course
Step one: Overview & MeaningWelcome to Beefy and Lamby’s ‘BA in barbecuing*’ devised by course tutor Barbecue Ben - a simple step-by-step course on good barbecue cooking skills while using Quality Standard beef and lamb. This includes everything you need including safety and good hygiene practices, how to start a barbecue properly, marinating with dry rubs and sauces to mouth-watering beef and lamb recipes for you try. To earn your own BA in barbecuing*, review our eight step course and put your skills to the test. Gain over 70% and you will receive you very own BA certificate.
Barbecuing has been around for centuries. There are various theories about its origin but one fact is for sure - barbecuing equals great tasting food! Smoke has been used to preserve meat since pre-historic times and barbecuing tends to bring the caveman out in all of us. In french “barbe a queue” translates as ‘from whiskers to tail’ hence cooking the whole animal! In Spanish “barbacoa” is a variation of the Arawak-Carib word ‘brabacot’. The word was first used by the Taino people of the West Indies for a rack of sticks with a lid made from leaves where small fish and meat were slowly roasted over flames. Then Spanish settlers started to apply the Carib’s techniques to other meats and the barbecue was born!
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Barbecuing is becoming more spontaneous! Around 5 years ago, 70% of barbecues were pre-planned affairs, now that figure is down below 50%. While the majority still take place at the weekend, the 'off-the-cuff' after-work barbecue is becoming more and more popular.
Over the barbecue season beef accounts for over half of fresh meat sales and lamb sees a peak in sales. Beef burgers and steak grills are the most popular items with a growing interest in lamb sausages, koftas and kebabs.
While summer is obviously the most popular time to barbecue, more than one in ten people in the UK claim to be year-round barbecuers.
Arguably one of the world’s largest barbecue events was held in Des Moines, Iowa in 2002 where several thousand pounds (in weight) of meat were barbecued and served.
The biggest barbecue party ever was in New Orleans in 1997 when around 18,000 people attended a surprise 50th birthday party. Suffice to say, not all the party goers were invited or even knew the person whose birthday it was!
In 1952, a full grown crocodile was cooked on a specially constructed 20ft long grill after it had consumed a Springbok. The mixed meat feast was served up with fresh mango to top off what must surely be the strangest barbecue meal in history!
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Barbecue myths
Bacteria affects the inside of meats like pork and poultry, and subsequently these meats have to be thoroughly cooked through to kill off all the organisms. With beef steaks, things are a little different - the bacteria only attack the outer surfaces, and not the inner flesh. Essentially then, as long as the outside is cooked thoroughly, you can leave the middle as pink as you like it. Be warned though, burgers and other processed beef products DO have to be cooked right through. The outer surfaces mix with inner layers during production - which means bacteria can get right into the middle of the food. Only thorough cooking can eliminate it!
That delicious, smoky flavour you get from barbecuing has little to do with charcoal.
It occurs when juices from the meat drip onto the heat source and then vaporise back up onto the meat. Whether that heat source is charcoal or a gas burner makes no difference.
Why? Well, because although pricking the beef or lamb sausage allows fat to run out, it also allows the flavour to escape. It undeniably makes for a lower-fat sausage, and perhaps when you are using cheaper sausages, which can be too full of fat from the word go, pricking is not such a sin.
But a good, quality sausage should not be attacked with a fork until it's cooked and on your plate ready to eat!
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Barbecuing is becoming more spontaneous! Around 5 years ago, 70% of barbecues were pre-planned affairs, now that figure is down below 50%. While the majority still take place at the weekend, the 'off-the-cuff' after-work barbecue is becoming more and more popular.
Over the barbecue season beef accounts for over half of fresh meat sales and lamb sees a peak in sales. Beef burgers and steak grills are the most popular items with a growing interest in lamb sausages, koftas and kebabs.
While summer is obviously the most popular time to barbecue, more than one in ten people in the UK claim to be year-round barbecuers.
Arguably one of the world’s largest barbecue events was held in Des Moines, Iowa in 2002 where several thousand pounds (in weight) of meat were barbecued and served.
The biggest barbecue party ever was in New Orleans in 1997 when around 18,000 people attended a surprise 50th birthday party. Suffice to say, not all the party goers were invited or even knew the person whose birthday it was!
In 1952, a full grown crocodile was cooked on a specially constructed 20ft long grill after it had consumed a Springbok. The mixed meat feast was served up with fresh mango to top off what must surely be the strangest barbecue meal in history!
Back to Top ^
Barbecue myths
The Claim: "Steaks should never be left pink in the middle"
The Reason: "It's a health risk!"
True? No!
This is a totally understandable argument, after all, if you were to serve up chicken that was even slightly tinged with pink colour, your guests would run a mile. However, while it's understandable, it's also flawed. The Reason: "It's a health risk!"
True? No!
Bacteria affects the inside of meats like pork and poultry, and subsequently these meats have to be thoroughly cooked through to kill off all the organisms. With beef steaks, things are a little different - the bacteria only attack the outer surfaces, and not the inner flesh. Essentially then, as long as the outside is cooked thoroughly, you can leave the middle as pink as you like it. Be warned though, burgers and other processed beef products DO have to be cooked right through. The outer surfaces mix with inner layers during production - which means bacteria can get right into the middle of the food. Only thorough cooking can eliminate it!
The Claim: "You should never turn meat with a knife or fork"
The Reason: "The meat loses vital juices"
True? Absolutely!
If you want to get the best out of your barbecue, you have to use the right equipment - and that means using a good pair of long handled tongs to turn.
Prodding a knife or fork into your steaks and burgers only serves to let delicious juices run straight into the drip tray. The Reason: "The meat loses vital juices"
True? Absolutely!
The Claim: "Charcoal barbecues give better taste"
The Reason: "Gas doesn't leave that char-grilled flavour"
True? No!
It's a point that's been addressed many times in the past - but we feel it's a point worth reiterating.The Reason: "Gas doesn't leave that char-grilled flavour"
True? No!
That delicious, smoky flavour you get from barbecuing has little to do with charcoal.
It occurs when juices from the meat drip onto the heat source and then vaporise back up onto the meat. Whether that heat source is charcoal or a gas burner makes no difference.
The Claim: “You should always fork your beef or lamb sausages before cooking"
The Reason: "Prevents them bursting"
True? No!
A common misconception - but in actual fact, many barbecuers view the pricking of a sausage as sacrilege!The Reason: "Prevents them bursting"
True? No!
Why? Well, because although pricking the beef or lamb sausage allows fat to run out, it also allows the flavour to escape. It undeniably makes for a lower-fat sausage, and perhaps when you are using cheaper sausages, which can be too full of fat from the word go, pricking is not such a sin.
But a good, quality sausage should not be attacked with a fork until it's cooked and on your plate ready to eat!
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