For Jamie Oliver, barbecuing is about far more than cooking food over fire. It’s about slowing down, bringing people together and creating memorable moments around the grill. Here, Jamie shares the inspiration behind BBQ, his new cookbook and TV series dedicated to year-round outdoor cooking. From mastering heat control and building confidence on the barbecue to celebrating vegetables alongside meat, he reveals why grilling remains one of his favourite ways to cook. He also discusses family, fire and the timeless ritual of gathering around a shared meal.
Have you always been a big barbecuer?
Anyone who loves to barbecue will know what I mean when I say there’s really nothing like it. There’s something wonderfully primal about cooking over fire, it really requires you to tune into your instincts, reacting and responding to get the best from the grill.
Why BBQ now?
I’ve always wanted to write a barbecue book – cooking outside is one of my happiest places to be and it’s such a pleasure to be able to share that with people looking to increase their confidence on the grill.
Tell us what we can expect from the new book and TV series.
Well, first and foremost you can expect utterly delicious food. From incredible veggies to delicate fish, gnarly hunks of meat to a whole array of new takes on burgers, and some surprises like my barbecue brekkie (which I’m particularly proud of!), I hope it will show you just how fantastically versatile grilling can be. I’ve also given you loads of tips on how to set up and light your grill and what additional equipment you need. I really want to arm readers and viewers with the skills to enjoy barbecuing, all year round!
What do you think is the biggest barrier to barbecuing?
Certainly the thing I hear the most is that people are worried about undercooked food, but also about undercooked food that’s totally obliterated on the outside! It’s a valid worry, and of course no one wants to be wasting ingredients – or making their loved ones unwell – but it really shouldn’t be an issue. If you can learn how to control the heat of your barbecue and how to move things between the different zones so you get the best of both worlds – hot heat to sear and char, and lower heat to cook things through, you’ll be in a great place. I’d also recommend getting a digital food thermometer – it takes that worry away.
This book is all about all-year-round barbecuing – do you genuinely believe people should be cooking outside throughout the seasons?
One hundred percent. Whether it’s a quick grill or a full-on feast, there’s joy to be gained whatever the weather. Imagine the warmth of fire on a crisp, cold winter morning, or bringing a spark to a rainy summer’s day!
Any top tips from the series and book?
I go into quite a lot of detail on this in the book, but I think setting up your barbecue area well is really the best thing you can do to give you a strong base. Thinking about what equipment you need, your ingredients and recipes, the flow of everything, and how you want to serve, and getting all that sorted before you start grilling will really mean the actual act of barbecuing is much more stress-free, and you can really enjoy the ritual.
“The grill becomes a place to gather, a shared experience, and ultimately I believe it’s uplifting for the soul.”
What do you BBQ on – coal, gas or electric?
For me, it’s all about the fire, so a charcoal barbecue is my natural go-to. But making the TV show I also had the pleasure of cooking on a range of different gas and electric barbecues, and I have to say I’ve been very impressed with them all. Gas can be very convenient, so I can see why so any people love it, and electric was really interesting too, a great new innovation – plus, it’s a brilliant option if you’re limited on space.
You talk about the age-old tradition of gathering around fire… what do you think we can learn from that ritual today for the way we cook and eat?
I’ve always advocated bringing people together around food, that mealtime moment is so important in fostering connection and communication. When you throw barbecuing into the mix, you gain connection around the whole process of cooking, too. We’re naturally drawn to fire, so the ritual and performance of barbecuing extends that mealtime moment. The grill becomes a place to gather, a shared experience, and ultimately I believe it’s uplifting for the soul. Part of that is in taking the time to enjoy it all, it allows us to slow down and appreciate the simple things in life, and that is an important lesson that can be applied to all areas of our lives.
What do you think will surprise people about the book and TV series when it comes to barbecuing?
Creating the book and TV reminded me just how many exciting dishes you can cook up on the grill. You can really do anything, and it doesn’t have to always be about a full-on spread either. Of course, cooking up an epic feast is always a joy, but I believe there’s also value in firing up the grill to make a beautiful dinner for two. Ultimately, whatever you cook, I think barbecuing is a way to forge memories and to connect with each other – that’s part of its magic.
Who does the grilling in the Oliver family?
I enjoy it so much that I’ll usually take the helm, but Jools and the kids, especially Buddy, will all get involved and help out. There’s always supplementary dishes to make, sauces, salsas and dips to rustle up, particularly when you’re cooking up a big feast. I love to get everything outside and do the prep and the cooking in the open air – there’s nothing like it.
Meat is expensive and we traditionally think of BBQ as meat heavy, how have you addressed this in the book and TV? What veg and salad surprises do you have?
Well, my approach to barbecuing is the same as my approach to cooking in general – I would always recommend cooking better quality meat less often, so you can buy the best you can afford when you do have it. So, you’ll find plenty of epic meat dishes in the book and show. But you’ll also find it’s a real celebration of veg and fish. Grilling does wonderful things to veggies, you can make so many incredible dishes, and I’ve really embraced that in a bumper book chapter called ‘Salads with attitude & veg galore’. Think grilled caponata or a wonderfully moreish squash and rice salad. And of course, I had to include some veggie burgers – miso mushroom burger or feta bean burger anyone?
