We all recognise that enticing smoked meat aroma wafting over the garden wall. But, it can promise more than it delivers unless there’s a decent cook behind the barbecue: “When it’s done right, a barbecue feast is all about freshness, recipe innovation, proper cooking techniques and tools, choice cuts of meat and freshly picked produce,” says chef Simon Rimmer. “When barbecues are done right, everyone feels at ease.”

When we met Simon Rimmer in London for a Weber event, the world was a very different place and we did not anticipate how summer gatherings might be limited. But with careful planning, and social distancing, we can invite a few friends or family to join us for a gorgeous afternoon or evening in the garden … and we need that high point in our week, now more than ever.

But, is it possible to host a barbecue that feels elegant in terms of the food and setting but casual in terms of the vibe, or is that just a contradiction in terms I wonder? “No matter the occasion, hosting a great barbecue is about attention to detail, not becoming trapped by traditional approaches that, although still potentially fun in very casual setting, lack the style you want to make your event unforgettable. And that all starts with the food.”

So, it’s important to put in the prep from the choice of dishes – lots of variety, lots of flavours, lots of great sides and sauces. “Don’t be afraid to cook large pieces of meat and whole fish – low and slow is one of the best ways to use your barbecue. And this works really well when you want to have time to greet guests, then feed them something delicious before you get grilling burgers and hot dogs and ribs. And think about ways to add flavour; marinades, smoking, charring – there are a wealth of opportunities with the flame and smoking to instill flavour through every layer and texture of the produce. The pairings of flavours can come alive when a BBQ is brought into the process.”

Rimmer has always believed in using an array of styles of barbecue cooking, but rates the pursuit of the all-important authentic smoky flavour as the key achievement. “Charcoal or flavoured woods are unbeatable.” Rimmer likes to serve a combination of meats – slow and fast-cooked – and a lot of different sides. He doesn’t bother with wine: “Beer (lots of Irish craft options are great) and champagne are the best. That’s what barbecues are all about – high and low.”

Barbecue tips according to ‘cue king Simon Rimmer:

Five best things to barbecue.

1 A big piece of red meat. Brisket is brilliant, cooked low and slow. 2 Cauliflower and squash. Season with cumin and coriander and cayenne pepper and some lemon zest. 3 A whole side of salmon. Cure it (use a gravadlax cure of citrus juice, sugar, salt and herbs) and bake low and slow for 30 minutes. 4 Smoked Sticky Toffee Pudding. With dates. It’s amazing. 5 Burgers. Use a 4oz burger, nice flat patty, keep the lid on!

Setting the scene.

1 Festoon not fairy lighting. “Invest, you will not regret.” 2 Consider a firepit. A brilliant centrepiece and essential for autumn and winter barbecuing. “Mine is really bashed and burnt but still looks great.” 3 Smart tableware. A former designer, Rimmer is specific about elevating the barbecue. “Nice tableware and napkins create a sense of occasion – I think this attention to details adds to the overall enjoyment.” 4 Condiments. “I put lots of small dishes on a super-long wooden board, each containing different sauces including some really hot ones, pickles, chutney, different flavoured mayo’s. “You can make any flavoured mayo, try gravy mayo, it’s the best.” 5 Bowls and platters of light-flavoured salads. “Everyone wants coleslaw and salads that look a bit different and colourful, no one wants plain green salad. My signature potato salad is made with a combination of mayo and salad cream, some English mustard and some spring onions.” 6 Playlist. “Very important for the fun factor.” 7 Drinks: “Beer for informality. Champagne for decadence.”

Tools of the Trade

Rimmer rates Weber barbecues, the first to drive the idea of the barbecue big occasion any time and whatever the weather. Weber offers every kind of barbecue – from the Kettle style (created from diving bell) to the top of the range gas and electric models. Rimmer says: “Your barbecue has warm, hot and hotter areas which you can use to cook in different ways. We refer to this as direct and indirect cooking. Direct cooking is where the heat source is directly under the food being cooked; perfect for foods that take less than 20 minutes – steaks, burgers, sausages; indirect cooking is where the heat source is placed to either side of the food, and food is placed above the area without indirect heat; great for foods that take 20 minutes and above, roast meats, fish, desserts.”

To win a Weber Master Touch kettle barbecue, go to our Instagram page @theglossmag