Hosting a barbecue can be a bit of a minefield. Most British barbecues, if we’re being completely frank, can’t compete with those hosted by some of our foreign friends. An overnight slow-cooked brisket in Texas? A never-ending series of delectable meats in Brazil? A spread of Turkish skewers or Jamaican jerk chicken? All are at the pinnacle of barbecuing. Burnt sausages and dry burgers? Not so much.
That’s not to denigrate burgers and hot dogs. I love them (and have some tips below for my favourite supermarket options) and they absolutely have a place. You just have to cook them properly (ie, not for too long). Plus, a higher-quality banger or patty will go a long way.
The key to a successful barbecue is also pushing the boat out – at least a little. You might make burgers and sausages alongside a spread of interesting sides (salads, rice dishes, grilled veg with whipped feta). Or you could supplement them with a few more exciting meats – in recent years, I’ve always barbecued chicken legs, usually in a piri piri or jerk-style marinade. It’s easy, affordable, and absolutely delicious.
According to the Good Housekeeping Institute’s BBQ Taste Test 2026, its biggest ever, Tesco has been named the best supermarket for your barbecue shop, with Waitrose second and Aldi offering the best value. As a keen barbecuer and regular food tester for this newspaper, here are my top tips for your summer barbecue.
