Scott's Backyard Food - Scotts of Southend

Discover our diverse selection of delicious rubs and sauces, essential for all your BBQ recipes. Our offerings range in flavour from hot honey to bacon-flavoured seasoning and Asian-style sauces, providing the perfect complement to any dish.

We proudly stock a wall full to the brim with products from top brands such as Wilder Bee Hot Honey, Tubby Toms, Saucy Cow, Ben's Kitchen, Slap Sauce, The Kebab Club, and many more. Each product is carefully selected to ensure you have the best ingredients for your BBQ.

Open seven days a week, our shop is a must-visit destination for BBQ enthusiasts in Essex and Southend. Whether you’re looking to enhance your cooking with new flavours or find great gifts for friends who love to cook, our extensive range has something for everyone. Our knowledgeable staff is always on hand to help you choose the perfect rub or sauce to suit your culinary needs.

Visit us today to explore our premium selection and elevate your BBQ game. With our high-quality rubs and sauces, your BBQ recipes will reach new heights of flavour. Come and experience the best BBQ supplies in Essex and Southend, and make your next cookout unforgettable.

Brands We Stock!

Email us if you have any enquiries or want to get in touch with the team marc@scottsofsouthend.co.uk

Backyard Recipes

Zesty Summer Salmon!

Step 1 –
Get yourself a beautiful big side of salmon from your local fishmonger’s or supermarket.
Step 2 –
Lightly salt the skin side of your fish
Step 3 –
Grab your favourite rub, for salmon we recommend something herb based or zesty, black pepper works great also. Now generously dust the whole side of salmon in your rub of choice .
Step 4 –
Lay out a thick sheet of tin foil larger then the salmon and spread out a large layer of kale.
Step 5 –
Place your side of salmon on top of the kale. Now slice a couple of lemons into thick slices and place evenly onto the fish .
Step 6 –
Now wrap and scrunch together the foil making sure it’s fully sealed.
Step 7 –
Place the wrapped salmon directly onto the screaming hot coals.
Leave for around 15 minutes. If you want to temperature probe it you are looking for 63c. ( if it lives in the sea 63) easy to remember.
Step 8 –
Unwrap, serve and enjoy 😉