The Ultimate BBQ Seasoning Guide for Summer 2026

Summer barbecues are a British tradition, and the right seasoning can transform even a simple burger into something extraordinary. Whether you're grilling steaks, smoking ribs, or charring vegetables, salt and seasoning are your secret weapons.

For red meat, a generous coating of coarse Himalayan pink salt 30-60 minutes before grilling draws out surface moisture, which then reabsorbs along with the salt. The result is deeply seasoned meat with a better crust.

For chicken, a dry rub combining salt, paprika, garlic powder, and a pinch of cayenne creates incredible flavour. Apply the rub the night before for maximum penetration. The salt acts as a gentle brine, keeping the meat juicy.

Vegetables benefit from salt too — but timing matters. Salt courgettes and aubergines beforehand to draw out excess water, giving you better char. Toss other veg with salt and oil just before grilling to keep them crisp.

Don't forget finishing salt. A pinch of flaked Himalayan salt on a just-grilled steak or a slice of grilled watermelon adds a pop of texture and flavour that elevates the whole experience.

For a simple all-purpose BBQ blend, combine 2 parts coarse Himalayan pink salt, 1 part black pepper, 1 part smoked paprika, and half a part garlic powder. Store in a sealed jar and use all summer long.