Genevieve Taylor – The Men and Women behind UK BBQ

One of the UK’s leading live fire and BBQ experts, Genevieve Taylor is the author of eleven cookery books including the bestselling SEARED: The ultimate guide to barbecuing meat,  CHARRED, a complete guide to vegetarian BBQ, Foolproof BBQ, The Ultimate Wood-fired Oven Cook book, How to Eat Outside and Master Chef Street Food of the World. A proud omnivore, Genevieve is on a mission to prove that great BBQ isn’t just about Man vs. Meat.

Genevieve runs the Bristol Fire School – a cookery school dedicated to all things FIRE – @Bristol_Fire_School

When she’s not cooking over an open fire, Genevieve can usually be found outside walking her dogs in the woods, growing a few good things to eat on her allotment and listening to rather a lot of music. She is also a very part time ceramicist with a little studio/office/girl cave at the top of her Bristol garden.

  1. What got you into BBQ’ng?

When my children were small, I quickly realised how boring it is feeding them three times a day, both the kids and I were happier outside and I have been cooking outside ever since. My mum was a single mum and when I was young, I used to help her and have been cooking since I was small.

  1. How many BBQ’s do you have at home and what is your favourite method of cooking?

3 Weber Kettles, 4 KJ’s an Ox Grill, a Drumbeque, 3 Fire Pits, a Weber smoke fire, 2 Ox Grill Trompos, a built in stone bbq, a Gozeny Dome and some portable ones (a Go-anywhere, a Smoky Joe and a Thuros). But I run Bristol Fire School from the house.  I am a big fan of Weber kettles and have written all my books on those as if the recipe works on there it will work on bbq’s that most people have. They can Smoke or Grill.

  1. What is your favourite piece of BBQ equipment? This can be a BBQ or an accessory and we want to know why.

My favourite bit of equipment is my Thermapen I wouldn’t cook meat without it. It makes sure your meat is perfectly cooked and juicy.

  1. What was the best BBQ food you have ever eaten?

For me food is a time and a place, it’s a memory, I recently spent 20hrs cooking BBQ (Brisket) for my husband’s birthday and then we had people round. That was one of the best days. Apart from that the best BBQ I have had is in Texas.

  1. Tell us about your worst BBQ disaster?

I had nine people at a Kamado Joe Fireschool and was cooking Yorkshire Puddings. I forgot about them and when I remembered they were completely black and looked like charcoal. I like to push myself and multi task but it doesn’t always work

  1. Name a dish you have never cooked but would love to try?

I would love to dig a hole, build a pit and cook a whole pig

  1. Who is the person you would most like to cook with?

With regards to a chef/Author it would have to be Ottolenghi as I love the layering of flavours. I do have to say though that I love cooking with people who have visited the Bristol Fire School and have cooked using my books. It brings a connection and reality to it.

  1. What is your favourite song to cook to?

I don’t have a favourite song as I am a huge fan of music and what I will listen to depends on my mood. If its cold and wet I listen to Reggie, if I am tired its electronic and I love finding new music.

  1. Best toppings for a BBQ burger?

It has to be a classic Bacon and Cheese burger with hot sauce

  1. What’s your favourite non-BBQ food?

No such thing in our house anything can be cooked on the BBQ, I have even cooked Pavlova and I regularly bake on the BBQ.

  1. What is your favourite dish from your book?

Now that’s a hard one, I like them all although some get cooked more than others.

There is a sweetcorn salad from the Wood Fired Oven Cookbook that regularly makes an appearance, as does the carrot salad in charred. I believe that a bbq should be like a meal indoors and not have just five types of meat. In my most recent book, Seared there is a lovely sesame and ginger chicken

Web Site –

Fire School –

Books – 
Amazon Books