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Chef Genevieve Taylor on ditching BBQ classics

25th June 2021
Posted by Aston Avery

The humble banger in a white roll, iceberg lettuce and a pasta salad could soon be consigned to the Barbeque history books as modern brits ditch old school classics in favour of posh noshes like pork ribs, brioche buns and seared tuna steaks.

It’s official – old barbeque favourites like frozen sausages, white sliced bread and shop bought potato salad have been ditched for posher and more on-trend food.

And don’t even think about serving frankfurters (21 per cent), pasta salad (17 per cent) and coleslaw (15 per cent) if you want to seem like a foodie.

Instead, it’s all about gourmet choices like racks of pork ribs (54 per cent), lamb koftas (44 per cent) and beef short ribs (43 per cent), which were all revealed to be the new classics at today’s modern barbeque according to research by Thermapen.

Aston spoke to chef and author Genevieve Taylor.

Photo by Evan Wise on Unsplash