WE all face embarrassments from time to time. Despite a respectable culinary reputation (in my own house at least) one of my many red-faced moments was being unceremoniously dumped out of BBC’s Masterchef by a certain celebrity chef when I was bested by my competitor’s abysmal dried apricot lasagne and another’s burnt, gnarly lamb chop. I’m not bitter. Honest.

Watching this chef eating on TV reminds me of a chipmunk nestling pockets of food in its cheeks, so I was surprised to enjoy a recent show, where said person went all in on Korean barbecue. A cool little trick he showed was to part bone out beef short rib before marinating and laying on a hot grill. It’s a cheap cut and done correctly could elevate barbecues to the next level. Personally, I use cola in the marinade to tenderise the meat.

As with all foodie trends, accompanying drinks face an upgrade. Hipsters now drink wine with Korean barbecues. Super floral styles of Manzilla sherry are superb with grilled smoky shell-on prawns, while Garnacha goes with everything from beef to pork belly. Its character enhances every mouthful of charred meat.

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Koreans apparently believe in balance, although all this wine and barbecues smacks of indulgence. But nobody wants to give up barbecues do they? However, you can stick with the classic combination of barbecue and beer and be a force for good in the world, thanks to Scotland’s very own clean water beer.

Every Brewgooder you drink supports clean water projects around the world. Alan and Josh, who are behind this, are legends. They have created a great beer and are an inspiration to everyone. So if all you have to do to help make the world a little better is eat more barbecue and drink more beer – then that’s all good in my book.

Graham Suttle is the managing director of Kained Holdings which has nine venues including The Finnieston and Porter & Rye in Glasgow