Tom Kerridge Barbecues

Tom Kerridge shows how to use the BBQ for the finest meals. He cooks a Cote de Boeuf cut of beef, and a classic lobster thermidor gets the BBQ treatment.

Tom takes inspiration from the American BBQ culture for his recipes. He makes sticky baby back ribs, smoked burgers and Caesar salad with a grilled spring cabbage twist.

Tom gets experimental, with a recipe for a chorizo pork burger tower and a seared cucumber salad. Plus, he bakes a cake on his BBQ, full of smoke and honey flavours.

Tom fires up his BBQ for a Middle Eastern feast. On the menu are marinated and spiced chicken kebabs, cumin flame grilled flatbread and a creamy aubergine dip.

Tom brings on beach holiday vibes with a seafood feast. He cooks up a huge seafood platter with razor clams, spice buttered oysters and langoustines.

Tom shares his recipe for jerk spiced chicken that's BBQed sat on top of a beer can, with whole sweetcorn as a side. And, he serves up BBQ chicken wings.

The chef shares three recipes for an intimate al-fresco dinner for two. Dishes include chicken yakitori skewers with papaya salad, chargrilled seabass and barbecued peaches.

The chef shares his method for slow cooking joints of meat, including spicy slow cooked lamb shoulder, sweet and sticky short ribs and pulled beef brisket in a bun.

Tom goes all out to show us how the sandwich has now become a go to dish on your BBQ.

Tom introduces us to a number of spices, ideal to use on your BBQ.

This episode has no summary.

This episode has no summary.