We want to have a BBQ now😋
Hoping to help avoid the pitfalls of undercooked sausages, overcooked chicken and hastily bought disposables that just can't quite seem to get the job done, we've enlisted the help of El Perro Negro founder Nick Watkins.
“There are high-end versions, but others are relatively cheap and it’s a really handy little piece of kit.“When you’re doing BBQs there’s always a temptation to chuck the sausages or some naff burgers on.“Putting those directly onto a grill is going to turn into a flame display and leave you with an end result that’s burnt on the outside and raw in the middle.
"They were slicing from huge haunches of meat and sticking it into baguettes with a Chimichurri marinade on top.
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