Like we needed an excuse to throw a BBQ and enjoy summer drinks with mates in the garden all day. But with National Rum day (August 16th) and Mai Tai day (August 30th) coming up, we feel even more obliged.

So, here are some BBQ tips and a tasty list of no and low rum inspired cocktails, so your next garden soiree goes down in history as one of the best.

BBQ TIPS

Weather Watch:

Backup Plan: First things first, let’s be honest, the UK summer can be a let down at the best of times. Prepare your BBQ for UK summer weather. Have shelter or a gazebo prepared, or if the heavens open and you admit defeat, make sure your kitchen grill is ready and waiting.

Wind Protection: If gale force winds are trying to ruin the day, position your BBQ in a sheltered spot to keep the temperature nice and consistent.

The Prep:

Clean Your Grill: Goes without saying. Ensure your BBQ is clean before you start. No one wants old grease and ash flare-ups ruining your meats cooking evenly.

Oil the Grates: Sausages sticking to the grill? Rookie error. Use a high smoke point oil (like canola or grapeseed) to oil the grates and they’ll be slipping off, good to go.

The Food:

Quality Ingredients: We all love a little Aldi and Lidl but make sure you use fresh, high-quality ingredients. Visit your local butchers and ask what’s good, and choose fresh vegetables. Only the best for you and your guests. 

Marinade and Seasoning: Meats that have had time to marinate for a few hours, or have been rubbed in seasoning and goodness are always next level tasty. Enhance those bad boys and give them the love and attention that they deserve. If you can do overnight, even better - in it for the long haul.

Sauces and Glazes: You can’t have a BBQ without BBQ sauce, let’s be real. But when adding BBQ sauce or glazes - hold off until near the end of cooking to prevent it burning. That high sugar content doesn’t stand a chance.

Let’s Grill:

Preheat the Grill: We get it, you want to get stuck in. But be patient, my friend. Be sure to preheat the BBQ for at least 15 minutes before cooking to ensure it reaches the right temperature. 

Two-Zone Cooking: This is a classic. Create two cooking zones on your BBQ – one for direct, high heat and one for low heat. This means you can sear the meat then finish cooking it slowly, and wilt any veg without massacring it.  No one wants their asparagus to resemble a stick of charcoal. Peppers, courgettes, mushrooms, and aubergines are great on the BBQ. Brush them with a little oil and season before grilling.

Don’t Overcrowd: BBQs are a long affair, let’s not get too excited and overcrowd the grill with all the food in sight, as it can lower the temperature and lead to uneven cooking. Cook in batches, keep ‘em wanting more.

Cooking Up A Storm:

Use a Meat Thermometer: We’ve all had undercooked chicken and charred dry burgers in our time, and it’s easily done. So, to ensure meats are cooked to the right temperature use a meat thermometer and your guests won’t go home with food poisoning. Simple. 

Don’t Press the Meat: Manning the BBQ is a big responsibility, and with those tongs in hand you’ll have the urge to press down on the burgers and steaks as they cook. Stop that. This squeezes out juices and will make the meat dry. Put the tongs down, let the flames work their magic.

Rest the Meat: There are bound to be a lot of people waiting on the sidelines, plate in hand, gagging for their first plateful. But let the meat rest for a few minutes before cutting into it to retain juices. It’ll be worth the small extra wait.

Safety First:

Keep a Spray Bottle: We’ve seen people set their eyebrows on fire from BBQ flare ups. Keep a spray bottle filled with water nearby to incase you experience any.

THE DRINKS (The Most Important Part)

You’ll need something to wash all the food down with. Time to shake up some summer cocktails. Want to make these non-alcoholic drinks low abv instead? Simply do 10ml less CROSSIP and add 10ml of your favourite rum! ENJOY.

Blazing Mai Tai

The ultimate summer sipper.

25ml CROSSIP Blazing Pineapple
25ml CROSSIP Fresh Citrus
25ml Lime Juice
10ml Orgeat
Garnish with Mint Sprig & Lime Shell

Add all ingredients to a shaker with ice. Shake hard. Strain over cubed ice and garnish

Planters Punch

Punches don’t get more tropical than this!

30ml CROSSIP Blazing Pineapple
40ml Pomegranate Juice
10ml Grenadine
20ml Lime Juice
20ml Pineapple Juice
Garnish with Pineapple Wedge and Maraschino Cherry

Add all ingredients to a shaker with ice. Shake hard. Strain over cubed ice and garnish.

Pina Colada

A tiki classic with an inspired twist. 

50ml CROSSIP Blazing Pineapple
100ml Pineapple Juice
50ml Coco Lopez Coconut
25ml Lime Juice
Garnish with Lime Zest & Pineapple Spear

Add all ingredients to a shaker with ice. Shake hard. Strain over crushed ice and garnish

Jungle Bird

An unforgettable fruit punch.

25ml CROSSIP Blazing Pineapple
25ml CROSSIP Pure Hibiscus
100ml Pineapple Juice
25ml Lime Juice
Garnish with Lime Wheel & Pineapple Wedge

Add all ingredients to a shaker with ice. Shake hard. Strain over cubed ice and garnish

Halekulani

Bursting with intense tropical flavours.

30ml CROSSIP Blazing Pineapple
20ml Orange Juice
20ml Pineapple Juice
10ml Grenadine
5ml Demerara Syrup
Garnish with a Pineapple Leaf

Add all ingredients to a shaker with ice. Shake hard. Strain through a fine strainer into fancy glass.

Grilled Pineapple Mojito

Charred and fresh pineapple goodness.

30ml CROSSIP Blazing Pineapple
25ml Fresh Lime
15ml Sugar Syrup
8-12 Large Mint Leaves
Soda Water

Lightly muddle mint and syrup in the base of the glass. Add the rest of the ingredients and churn with 1/2 glass of crushed ice. Top with more ice, soda and garnish.

Got all that? Good. 

To help you get the wheels in motion, we’ll give you 15% off our Blazing Pineapple for the month of August. Just add the code BLAZINGBBQ at checkout. Bring on the BBQ!