Five Ways to Achieve the Perfect Barbecue

Over here at Verge, we had our very own BBQ to celebrate the warm weather in anticipation of summer. To make the best out of our barbecue, we sought the help of Hellmann’s to spice things up. So what was our verdict? Barbecue perfection.

Early last month, Hellmann’s teamed up with cult London burger joint, Lucky Chip and created a bespoke street food truck, showcasing their new range of sauces.

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With summer fast approaching, Hellmann’s are bent on making sure that you have the perfect experience that they sought out Oxford University’s leading gastrophysicist, Professor Charles Spence.

Coming up with five clever ways to make sure you get the most out of your barbecuing experience from setting the mood whilst cooking out, to the perfect texture to your burger, these simple tips will help you barbecue into your personal Grilltopia.

The first tip from Professor Spence is fixing the mood for cooking out. Professor Spence conducted research where participants played different sounds and music whilst considering the flavor elements of food, and discovered that music changes the way we prepare our food and how food tastes. Another reason to create a playlist for barbecue get-togethers.

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Smokiness is a huge foodie trend currently, and the Oxford academic says we’re naturally drawn to the smell of wood smoke, and it sends our senses into a frenzy. Try experimenting with wood you use on your barbecue. Oak wood has a strong flavor that works well with most red meats, and if you’re not much of a red meat person, fruit woods such as apple are milder and work well with chicken and fish.

In almost every case, presentation matters and your barbecue cookout is no exception. Did you know that the color of your plate can enhance certain flavors? We didn’t either. Say goodbye to white colored paper plates and serve your food on either a red plate for spicy foods and a black plate to make your meat look juicier.

Summer is arguably the season of finger food so ditch the cutlery. Latest research shows that the first tastes are really with the hands. The physical texture of food sets the expectation of how delicious it will taste and subconsciously gives us a chance to access the freshness of our food, building hungry anticipation.

Last but not least, texture! The brain loves contrast – it rewards ‘trigger circuits’ and makes the food enjoyable. So think about the crunch of a gherkin, crispiness of bacon, or the delicious cooling sauce on a hot burger. Oh, and don’t forget the side salad.

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