BBQGrilled leeks need two kinds of attention: a proper clean between the leaves before they reach the fire, and gentle handling once those leaves soften. Halving them lengthways makes the inside accessible and gives you a broad surface to brown. Keep the first batch simple, then dress the cooked leeks at the table.
Start with a manageable leek
Choose firm, reasonably slim leeks of similar thickness. Great British Chefs notes that larger, older leeks can be tougher and more fibrous. Buying a fairly even batch makes it easier to judge when the pieces are ready together.
Trim off the tough dark green tops and the root hairs. Keep a little of the clean, firm base attached if it will help the layers hold together. If that base is damaged or traps dirt that you cannot remove, trim it away: clean vegetables matter more than keeping a perfect shape.
Open the layers and remove the grit
Cut each leek lengthways into two halves. Gently spread the layers under cold running water and inspect the folds, especially near the transition from white to green. An outside rinse alone can miss the soil inside. Great British Chefs specifically highlights this hidden grit as a preparation issue.
Drain the halves and pat away excess water. Lay them cut-side up on a tray so you can check that each one is clean before seasoning. If a very muddy leek needs to be separated into individual leaves to clean it, set those leaves aside for a pan preparation rather than trying to balance them loose across the grate.
Brush the halves lightly with olive oil, then add salt and pepper. Have a broad spatula and a clean serving plate ready before cooking; gripping a softened leek hard with tongs can pull its layers apart.
Use the time as a checking window
Preheat and clean your barbecue according to its manufacturer's instructions. Weber's vegetable chart gives halved leeks a reference of 8–10 minutes over direct medium heat at 200–230°C (392–446°F). Treat this as a starting point for checking, not a fixed finishing time: the chart does not specify a leek diameter, and a thick half may need longer.
Set the halves across the bars so they are supported, with the cut face down first. Leave enough space to slide the spatula underneath. Check the underside during cooking and turn once it has browned, supporting the layers as you lift.
Judge the thick white section as well as the thin ends. A skewer or small knife should enter the flesh comfortably. If the surface is getting too dark while the centre is firm, move the leek to an indirect area and finish with the lid closed. Use your barbecue's recommended indirect setup. Do not keep a tough centre over fierce direct heat just to chase a particular minute count.
Three useful fixes at the grill
Layers spreading apart: support the whole half from underneath and transfer it to a suitable grill pan or basket if necessary. Smaller pieces can still be served together.
One end cooking faster: reposition the leek so the tender end is farther from the strongest heat. Remove a finished half while the thicker ones continue cooking.
Dark surface but chewy middle: cut a small piece from the thick section to check its texture. Give the remaining leek gentler cooking time rather than more surface colour.
Finish as a side or put it on toast
Arrange the warm leeks in a single layer and try a little lemon juice and olive oil. Taste a small piece before dressing the whole platter. Serve any extra dressing separately.
For a more substantial vegetable plate, add the pumpkin or portobello mushrooms from our linked guides, cooking each to its own timing. For toast, transfer the leeks to a clean board and cut across the softened fibres into short pieces, then spoon them onto grilled bread. This makes the topping easier to bite than a whole long leek half.
After the meal, note whether the thickest leek needed extra indirect cooking. Next time, choose a similar size or allow more room in the cooking schedule.
Sources & further reading
- https://www.greatbritishchefs.com/how-to-cook/how-to-cook-leeks
- https://content-images.weber.com/downloads/Grill-Skill-vegetable-and-plant-based-bbq-guide.pdf
- https://contact-emea.weber.com/hc/en-us/articles/39518225669789-Direct-and-Indirect-Cooking-on-a-Gas-Barbecue
- https://bbqstories.com/originals/how-to-cook-pumpkin-on-bbq
- https://bbqstories.com/originals/how-to-grill-portobello-mushrooms
- https://bbqstories.com/originals/how-to-grill-bread
Prepared with AI assistance.