DIP into these cheap and easy recipes for marinades.
Coating kebabs, sausages, chicken and vegetables in a tasty sauce will take things to the next level.
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Grill Master Brian George, creator of National BBQ Week, which runs until tomorrow, has sizzling ideas for less.
TAKE YOUR TIME: Marinated food tastes great and helps protect food against high grill temperatures.
Brian says: “The longer you marinade the better, with an hour being a good minimum for most meats. A tip to cut the time is to place food in a sealed plastic bag, massage in marinade and put in the fridge.”
STORE-CUPBOARD SAUCES: The best value way to make a marinade is to use up what is in the jars you already have in your kitchen cupboards and fridge.
Brian says: “There’s no exact science needed, just give everything a good squeeze or dollop so you have enough to coat everything you are marinating, whether that’s chicken, ribs, or veggies.”
He suggests a tomato base using ketchup or tomato puree, with a smoky flavour such as barbecue sauce or smoked paprika mixed in.
Brian adds: “Mustard, black pepper and garlic give a good flavour kick, and honey adds lovely stickiness.
“A splash of cooking oil can help it go further too.”
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Mix together in a large bowl, then rub it into the meat or vegetables and allow the flavours to get working in the fridge.
GRILLING IDEAS: You can find some money-saving barbecue recipes at nationalbbqweek.co.uk including one for sizzling sticky chicken.
Cut costs with skin-on chicken thighs, and make the sauce with cupboard ingredients including Worcestershire sauce, wine vinegar, brown sugar, ketchup, apple juice and Dijon mustard.
Once the chicken has cooked through on the grill and the sauce is cooked and thickened in a separate pan, use half to coat the meat for the final stage of cooking.
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