Grilling Meat – Richard Turner
With a little bit of skill, direct live-fire cooking is one of the most exciting and important methods of cooking. Cooking over fire, whether it be direct or indirect, is down to the ability to control temperature and while it is possible to guide someone as to how this happens, it is really only something that can be learned through practice. The aim is to get a good char on the outside while keeping the meat juicy and tender inside.
Pointers:
- Meat should be at least 4cm (1.in) thick.
- Take your meat (or fish) out of the refrigerator 10 minutes before cooking, to bring it up to room temperature.
- Get the grill fairly hot – the charcoal should have burnt down and be coated in white ash.
- At the last minute, season the meat well but do not use any oil on it; if the grill is hot enough, the meat will not stick.
- Don’t overcrowd the grill – make sure there is plenty of space between each piece of meat.
- It is impossible to give exact cooking times, as the time depends on the thickness of the meat, the animal it comes from and the temperature of the grill. However, as an example, a 400g (14oz) bone-in pork chop takes 8 minutes on each side over hot charcoal and a 15-minute rest, the key thing being the rest.
Most meat should be between 140°C (284°F) and 170C (338°F), the point at which the Maillard reaction begins, to an internal temperature of 65°C (149°F) before resting for 15 minutes in a warm place —60°C (140°F) is ideal.
The Art of Open-Fire Dining: What It Takes to Truly Stand Out
In the theatre of a restaurant, few things capture attention like fire. The glow, the hiss, the scent — they pull people in before a plate ever lands on the table. But open-fire dining is more than spectacle; it’s a kind of hospitality that engages every sense.
To truly stand out, it takes more than flame. It takes courage to cook in view of your guests — to embrace the irregularities that make each dish unique. Fire doesn’t hide mistakes; it reveals them. But it also rewards the chef who listens, who watches the colour of the coals and trusts instinct over timers.
Restaurants that choose live-fire cooking aren’t just offering food. They’re offering a glimpse into the craft itself. The act of tending flame becomes part of the story, the heartbeat of the room.
Our grills are built to honour that. Strong, steadfast tools that quietly hold their place in the limelight, while the chef commands the fire.
The Real ROI of Investing in High-Quality Commercial Grills
When you run a kitchen, every decision carries weight. Time, cost, reliability — they all add up to rhythm, to trust. A grill might seem like just another piece of equipment, but in truth, it’s the heartbeat of many kitchens.
Investing in a grill built for endurance means fewer pauses, fewer problems, and a longer life lived in service. Marine-grade steel doesn’t corrode. Handles don’t loosen. Doors don’t warp. Instead, they grow seasoned — just like the chefs who use them.
True ROI isn’t just financial. It’s the calm confidence of a chef who knows their equipment will never let them down. It’s a team that cooks in flow, without interruption.
We’ve seen our grills serve quietly for years — in restaurants by the sea, in mountain lodges, in city rooftops. Built once. Built well. And built to last.
British Craftsmanship in the Modern Restaurant Kitchen
In a world of mass production, there’s still something reassuring about a tool made by hand. British craftsmanship has always been about integrity — doing things properly, with patience, and without shortcuts.
Each Ox Grill is the result of that tradition. Designed and built by people who understand that kitchens are demanding places — places where heat, timing, and people all move as one. Every weld, every joint, every curve of stainless steel is shaped with care and respect for those who will use it.
Modern chefs don’t need nostalgia — they need reliability. But when the two meet, something rare happens. Craft meets innovation, and beauty meets purpose.
Our grills aren’t loud about where they come from. But if you look closely — if you feel the weight of the steel, the balance of the wheel, the silence in the mechanism — you’ll sense it. That quiet British promise: made well, and made to last.
The Hand-Wheel: The Heart of Heat on the Ox Grill
Unlike standard barbecues, the Ox Grill isn’t about high flames and guesswork; it’s about precision, patience, and control. And at the centre of it all sits one humble, essential piece of engineering: the hand-wheel.
The real difference between an Ox Grill and the rest lies in its adjustable grill surface.
This simple yet brilliant feature gives the cook the ability to fine-tune the distance between fire and food, unlocking a new dimension of temperature control and flavour.
By turning the hand-wheel clockwise, the grill bed rises — gently lifting your food away from the heat to slow the cook and develop depth. Turn it anticlockwise, and the grill bed lowers, bringing your ingredients closer to the flames for that perfect sear, that edge of smoke and caramelisation that only true fire can give.
The Art of Temperature Mastery
Every cook develops their own rhythm with the Ox Grill.
The beauty of the adjustable grill surface is that it invites experimentation — a chance to learn how different foods respond to different heat levels.
Thick steaks often shine at a mid-range height, where the fire has time to kiss the surface and rest beneath.
Fish, delicate and quick, prefer a little distance.
Vegetables? They love a slow roast just above the embers, where heat radiates gently and flavour deepens with patience.
We’ve always believed that the best results come from great heat control — and great control comes from practice.
So take your time. Listen to the fire. The more you cook, the more instinctive it becomes.