Most people have enjoyed a barbecue at one time or other but you might be surprised to learn that there is a lot of craft to this mode of cooking. It’s not just a matter of slapping a few sausages and burgers on a grill and wait for them to be cooked. Before you embark on your next barbecue, take a look at these tips and you might just learn something that you never knew!

BARBECUING TIPS

• Make sure that everything is prepared beforehand. Given our ever-changeable weather it is pointless to plan a barbecue too far ahead but weather forecasts are usually good when it comes to informing the public of good conditions to come. You can then plan your barbecue several days in advance.


• If you intend to marinate meats then place them in the fridge at least 4-6 hours prior to barbecuing or, preferably, overnight. Marinating ensures that you receive a full flavour and it aids in tenderising the meat. Fish usually only requires around 30 minutes to marinate before cooking. If left overnight the acids in the marinade will ‘cook’ the fish.


• All your food preparation should be done the day before and stored in the fridge. Failing that, allow yourself several hours in the morning to prepare.


• It’s always handy to have a supply of charcoal in the shed/garage because, as soon as the sunny weather hits us, the supply of charcoal in the shops soon runs out due to everyone having the same idea.


• All your tools, equipment and food should be near to hand when barbecuing. Having everything close by on a sturdy side table is highly convenient and greatly reduces the number of occasions that you might need to return to the kitchen. This also means that you can keep a close eye on the barbecue and enjoy the company of your guests a little more.


• A patio heater can be a great addition to a barbecue since our fine days can give way chilly evenings. A heater ensures that you and your guests remain comfortable even after nightfall.


• Remove meat and poultry from the fridge about an hour before cooking. Keep it covered in a cool environment so that it gradually warms slightly meaning that it will be more succulent when cooked. Cooking food directly from the fridge can result in it becoming dry and charred.


• You should clean your charcoal grill after each and every use. Leave the grill to cool down then a little warm soapy water and a wire brush are all that is needed. Gas grills can be cleaned by turning the heat on for 10 minutes in order to free excess food from the surface. This can then be simply brushed away.


• Always keep your tools and equipment clean. Wash and dry them thoroughly after use.


• Once the grill is hot you should brush a little cooking oil onto the grill to prevent the meat from sticking and tearing.


• Never overload the grill with food, as this will result in uneven cooking. Quality is always better than quantity so always cook a few pieces of food at any one time.


• Keep an eye on the barbecue at all times so that the food doesn’t overcook. Cook the meat slowly and turn it often. It’s always best to begin cooking before your guests begin to arrive so that they won’t have to wait too long to be fed.


• Serve the food immediately. If left aside it will dry out and become unappetising and do remember that meat will continue to cook after it has left the flame.


• Give time for the barbecue to heat up. Charcoal should be left for around 30 minutes before reaching the right temperature. The coals should be dusty white in appearance and have a reddish glow.


• Take your time in cooking the food. Cooking the food quickly by scorching means that it will be undercooked. Always study the cooking times of food for barbecuing.


• Cut the fat off meat and don’t use too much fat or oil in marinades because dripping fat causes flare-ups and will ruin the food.


• Never prod or pierce the meat because the juices will escape and the meat will become dry and tough.


• If you’re cooking with a ventilated lid over the food then the meat doesn’t have to be turned, as the method is similar to that of oven roasting. Always resist the temptation to peek when cooking with a lid as this will cause flare-ups and increase the cooking time. Cooking with a lid also gives the food a more ‘smoky’ flavour.


• Never use lighter fluid or petrol to light your barbecue. The chemicals are so strong that they’ll end up flavouring your food. Non-toxic fire-lighters are the wisest option.


• Wrapping several sprigs of rosemary in foil and placing them on the hot coals can create a nice aroma.


• Since we never know when the sun is going to shine it’s always worth keeping some meat in the food in the freezer and stocking up your store cupboard with basic barbecue ingredients.


• When barbecuing fish, never move it too early because this will prevent the skin from caramelising and will stick to the grill.


• When cooking with charcoal it’s always better to have too much than too little. Build the charcoal into a conical pile and add blocks of fire-lighters between layers of charcoal so that it can burn evenly. As it burns the pile will gradually fall and disperse.


• Always be aware of any potential fire hazards. Never place the barbecue near trees, wooden fences or any other flammable structures. Do not wear loose fitting clothing and tie your hair back if it’s long. Any potential obstacles or flammable materials must be removed from the vicinity of the cooker. Always have a fire extinguisher, sand or water close at hand, just in case.