FLAME & FEAST

Discover expert insights from Sticks’n’Sushi Executive Chef Mike Lewis—designed to elevate your next barbecue.

• Choose the right charcoal
  Invest in Japanese Binchō-tan charcoal. It burns hotter, cleaner, and lasts longer than other types—perfect for consistent grilling.

• Prep your meat properly
  Ensure all your cuts are of equal thickness so they cook evenly across the grill.

• Handle skewers with care
  If using wooden skewers, soak them in water before grilling to prevent burning. Alternatively, lay a double layer of tin foil across the grill where the handles rest—this protects both the skewers and your hands from the heat.

• Grilled vegetables
  Blanch broccoli for 2 minutes or asparagus for 1 minute, then immediately cool in ice water. Coat in sesame oil and grill on a wire net or basket.

• Flavoured soy dressing
  After grilling, toss your vegetables in this mix:

  • 100ml soy sauce

  • 20ml mirin

  • 6g grated ginger & juice

  • 5g grated garlic

• Chargrilled edamame
  Edamame can be grilled directly—no need to pre-cook.

• Miso marinade
  A great match for chicken thigh, pork, salmon, or cod. Mix:

  • 120g white miso

  • 40g sake

  • 40g mirin

  • 50g sugar

  Marinate for 24 hours. Before grilling, wipe off the excess marinade. It seasons and tenderises beautifully.

• Keep it simple with seafood
  Grill fresh salmon, whole mackerel, or whole prawns with just good-quality sea salt.