HOW DID THE SERIES COME ABOUT?
I filmed with Food Network last year, a big series for the States, they gave me a call and said listen do you want to do something with barbecues... I'm interested in barbecue cookery – it's not professional, it's much more about social cookery. I love that very much and the idea of making a TV show relatively quickly, getting it turned around, getting it out there, with people that I've made TV with before, it's just like 'Well, this would be a great way to spend a couple of weeks doing stuff'.
IF YOU COOK ONE THING ON A BARBECUE FOR THE REST OF YOUR LIFE, WHAT WOULD IT BE?
I think probably short ribs of beef or beef brisket something that's slow-cooked, loads of flavour, they are the sort of things I love cooking. They take a bit more time, but that kind of effort and energy that comes through slow cooking is amazing.
DO YOU HAVE A FAVOURITE DISH FROM THIS SERIES?
They are really all good, there are lots of things I've done on there that have been fantastic. One of the loveliest ones to do was a Spanish kind of chorizo pork burger, so it's like a burger but (with) those lovely warming Spanish flavours it makes you feel very much like it's summer time.
HAVE YOU HAD ANY BARBECUE DISASTERS?
We all have them... barbecue is one of those ways you cook, it's sensual and touch and understanding and it's not always controlled, it's not controlled like a grill or a hob, or whatever else you've got in the kitchen. It is about the coals and the way that they've been formed. So quite often, things will stick on the barbecue and it's learning your way around it and the kind of things you can do to make things not stick.
TOP TIPS FOR A SUCCESSFUL BARBECUE?
Planning and preparation is key. Last-minute barbecuing is good but you end up just going to stick some sausages on it. Actually to get the best barbecue... planning, structure and marinading or brining (a process of marinating meat) or dry rubs, they all take planning, so that's probably the best tip.
HAVE YOU HAD A BARBIE THAT STICKS IN YOUR MIND?
My 40th birthday was pretty special, (it was) a few years ago, we had round about 200 people there and we had nine big, egg-style barbecues cooking and we had pretty much every Michelin-star chef in the country came and they all bought things to cook on the barbecue, so it was like a massive chef party with loads of people cooking loads of food on barbecues. It was an outstanding day.
HAS LOCKDOWN BROUGHT PEOPLE TOGETHER, GIVEN US A SENSE OF COMMUNITY SPIRIT?
Yes, absolutely. It has strengthened community spirit, everyone has taken care of each other, they are all looking out for each other. Particularly within the hospitality industry, people have shown themselves as a caring and giving sector that has really wanted to help in any way possible, no matter where you are.
HAVE YOU FOUND IT DIFFICULT TO KEEP HEALTHY DURING LOCKDOWN AND WHAT HAVE YOU BEEN DOING TO KEEP FIT?
Obviously getting to the gym has been a no-no, so watching what I eat is at the forefront of my mind, and getting out and doing a run, even if I don't enjoy it, forcing myself to move has kept my joints going!
:: Tom Kerridge Barbecues airs from July 30 at 9pm on Food Network and will be available on dplay.
