Enjoy a barbecue with a twist: Top tips for cooking over fire from a grill-master

When most of us fire up the barbecue in the garden, we’re reaching for the gas bottle or a bag of quick-light charcoal. I love a good BBQ and this summer we've been relatively lucky with the weather, so have cooked outside more often than normal. I've also made an effort to spruce up my patio following the best BBQ area ideas.

However, like most people I'm sure, my barbecues tend to offer the same fare: burgers, sausages, maybe some halloumi or veggie skewers. Sometimes I branch out and try new things, like some of the best barbecue foodwe've tested, and summer salads are an essential. Everyone eats well and enjoys themselves, job done.

And let's not forget the social aspect of a BBQ too. For me, part of what I love is bringing people together through food. It's something I hugely enjoy which is why I always host Christmas, Easter, and any summer family gatherings.

In the summer, the smell of a BBQ cooking, the sound of the food sizzling on the hot coals and the hubbub of family and friends chatting in the garden are sounds I love.

But if you enjoy cooking (as I do), and want to liven things up a bit, how do you make your BBQ a little more memorable?

We spoke to Matías Casotto, head fire-builder and chef at Banquet 1415, to talk about how we can bring a little bit of soul into our British back gardens, no matter the size of your grill or how many people you're hosting.

Barbecuing with fire

“If you’ve seen what we do at Banquet 1415, you’ll know we’re not flipping burgers over propane. We’re building fires like our grandparents did. Because when it comes to flavour, nothing beats the embers,” Matías says.

While Banquet 1415 use traditional open-fire cooking with wood and steel, you don’t need a custom-built firepit to get started, as Matías explains: “Even in a regular charcoal BBQ, you can apply the same mindset. It's not about having the perfect kit — it's about patience, good ingredients, and learning to trust the fire.”

That has been a bit of a game-changer for me, I'll admit. I have the Char-Broil Gas 2 Coal 2.0 BBQ, (one of the best BBQs we tested) which you can use either with gas or coals. I have been guilty of just firing up the gas when pushed for time. Although the food is still nice, there is an unmistakable charcoal taste that's lacking if only gas is used. So I've made it my mission this summer to become more au fait with the charcoal process, including learning how to cook the perfect steak. This has definitely upped my BBQ game, and I did also brush up on how to clean my barbecue so it's always ready for use.

What makes open-fire cooking different?

Matías says the key lies in the embers not the flames - a small but crucial difference. "Flames kiss, but embers cook," he explains. "You want steady, consistent heat. That means letting your fire burn down first, whether that’s wood or charcoal, and cooking over what’s left.”

This method adds a depth of flavour that gas barbecues just can't match. The smoke infuses everything adding texture and flavour to both meat and vegetables.

For Matías, there's also a tradition to it as well: “In Argentina, it’s tradition. Dad's shovelling coals under the grill, uncles throwing onions straight into the fire, someone passing a glass of Malbec. It’s a meal that begins with lighting the fire and ends hours later when the last potato’s pulled from the ashes.”

How to add some Argentine flair to your next barbecue

You don’t need a full fire pit setup like Matíast to cook like an Argentine. Follow his top tips for adding that little something extra to your weekend BBQ:

Start off right: Fire fundamentals
“Use good wood or quality lumpwood charcoal, avoid anything that burns fast or smells strange. Build your fire, then let it collapse into embers before you cook.”
If you’ve only ever used instant-light coals, this will be a revelation. It's a slower way of getting a BBQ going, but far more rewarding. (I have had to learn some patience here!)

Create heat zones
“Even with a small grill, move your embers around. One side hot for searing, the other for resting or cooking gently.”
This allows you to cook different foods at the same time and gives you more control over doneness.

Let the fire 'speak'
“Watch how the meat reacts. Listen to the sizzle. Feel the heat on your hand. Don’t poke and flip constantly, give the fire time to do its thing.”
This isn’t fast food. But it is food worth waiting for.

Try this recipe: Skirt Steak & Fire-Roasted Vegetables with Chimichurri

Want to try an authentic Argentine recipe at your next BBQ? Here’s one of Matías’s go-to dishes that he's simplified for home cooking.

Ingredients (Serves 4–6)

Meat

Vegetables

Chimichurri

Method

You don't need to be a fire master

For families and food lovers looking to step up their BBQ game, open-fire cooking is about more than technique. It’s about slowing down, sharing the moment, and making meals that are remembered long after the plates are cleared.

It doesn't need to be complicated, either. Whilst I've been experimenting this summer, I've also been cooking sausages for the kids and halloumi skewers are still a family favourite! I particularly love this tip from Matías: “Respect the fire. Don’t rush. And enjoy the magic that happens when you give food time to tell a story.”

Matias Casotto is an Argentine-born open-fire cook, content creator, and the co-founder of Banquet 1415. You can find him cooking at the Smoke and Fire festival this summer, the UK's largest BBQ festival.

Becky Fuller is a senior digital writer for Yours.co.uk. She is also a fully qualified personal trainer and strength coach, specialising in fitness and wellbeing for over 50s. Prior to joining Yours, Becky was a fitness writer for Saga, and a freelance entertainment and theatre journalist.