UK BBQ Mag Autumn 2016 - Page 62

Is it just me, or is the pace and scale of real BBQ in the UK (and Europe for that matter) really growing quickly?

Here’s why I believe it is (in no particular order):

1. The growth of interest in real barbecue can be seen in the growth in the number of BBQ restaurants throughout the UK.  Over 31 BBQ restaurants opened throughout the UK in 2015, and that trend has continued, if not increased, into 2016. 

2. Three 2-day BBQ classes we have organised this year with Ed & Emma of the Bunch of Swines Competition BBQ Team have all been over-subscribed, as have all the classes I know of organised by other people in 2016. 

3. Over 10,000 people attended Grillstock, the largest BBQ & music festival in the UK, over 2 days in early July. 29 competition BBQ teams competed over eight different rounds for the 2016 King of the Grill BBQ Competition (congratulations to Priscilla, Queen of the Firepit for winning that). 

Impressively, over 130 teams applied for a place in the 2016 King of the Grill Competition this year. Personally, I didn’t know there were even half that number of competition teams in the UK.

4. New competitions & festivals, like The Big Meat later this month, are being set up.

5. BBQ huts and outdoor cooking shelters are growing in popularity. They seem to be latest trend in garden improvements.

6. More butchers are identifying the growth in demand for real BBQ and are supplying meat suitable for ‘low & slow’ BBQ, including learning how to prepare meat correctly for ‘low & slow’ BBQ.

Long may this trend continue...

The Impact of Brexit on BBQ in the UK & Europe

Bet you weren’t thinking you would see this title in the UK BBQ Mag…. 

Unfortunately, we do need to be serious for a minute and realise that there will be both short-term and longer-term impacts on BBQ from the Brexit vote.

First and foremost, and in the short-term, the drastic drop in the value of the Pound against both the US Dollar and Euro will mean increased prices on products imported from the States and Europe.

This applies to BBQ hardware just as much as the US-sourced BBQ rubs, sauces & injections that we import. In time, even the cost of products manufactured in the UK will increase as the cost of ingredients sourced from overseas increases.

For now, we at BBQ Gourmet have been able to maintain our current prices since most of our products were imported prior to drop in the value of the Pound. Unfortunately, that will almost certainly change when we receive our next shipment, due to arrive in November.

Bottom line, I recommend you stock up now at the current prices.

In the longer term, I can see that there may be some impact on UK teams competing in Europe (and probably European teams competing in the UK) as the EU & British governments put in place new regulations on movement of foodstuffs, etc. I hope it won’t be as bad as it is trying to get meat into Switzerland (and those of you who have competed there will know what I’m talking about), but it’s not beyond the realms of possibility.

So What’s New……?

Now back to what Marcus asked me to write about… what’s new in rubs & sauces.

Well, it is interesting to see that established top producers in the States are expanding their product ranges. Check out what is new in the way of rubs from Butcher BBQ (now 8 in total) and Dizzy Pig BBQ (check out their limited-edition ‘Ghost’ and ‘IPA rubs – they are dear, but very good), 4 new sauces from Kosmo’s Q, and a new rub, ‘Jah Love’, from Oakridge BBQ. There are some very good new products in there.

…and What’s Coming In?

Our next shipment (due in November) is likely to have some new gems, including new ranges from Victory Lane BBQ (, Historic BBQ (, and Salt Lick BBQ ( Also check out the new range of 7 different ‘Wing Dusts’ just launched by Kosmo’s Q (

So, I think that is enough for now. Once again, it’s time for my ugly sleep.

Enjoy your BBQ!!


It’s Been a Busy Summer….

(and on its way to being a Busy Year)

by Richard Orme, Founder of BBQ Gourmet Ltd (