AVOIDING BBQ BOO-BOOS

Hints and tips on how to make your barbecue go with a swing

board, the larger the grilling surface and the higher the price. Two-burner models are the most popular because they’re smaller, cheaper and they usually have enough grill estate for up to six place settings. But if you have a large family or are a habitual al fresco party host, then a three or four burner model is the way to go.

Most gas BBQs are equipped with a row of V-shaped metal shields strategically placed between the grill grate and the burner tube. These heat shields not only prevent flare ups but they also radiate the heat and sizzle the fats, which in turn flavours the food.

Let’s face it, we’ve all cocked up a barbecue session on at least one occasion – and it’s nearly always when using a charcoal barbecue. The most common fail with charcoal barbecuing is when the host lights it too late. You know the scenario. Your guests have arrived for lunch at 12.30pm, expecting to eat at around 1pm when they notice you haven’t even started preparing the barbecue, let alone lit it. This is a bad thing. They will get so ravenous they might eat the tablecloth.

This miscalculation inevitably leads to the second most common issue with charcoal barbecues: not waiting long enough before starting to grill. Lump wood charcoal takes

All modern gas barbies run on propane gas. The most popular size is 5kg because it fits under most barbecue models.

Whoever you purchase your barbecue from, chances are you’ll have to build it yourself. Smaller models come in mediumsized boxes, but the big ones arrive in massive boxes on wooden palettes and take up to three hours to assemble.

THE PELLET METHOD - BEST FOR EFFORTLESS GRILLING

When it comes to barbecue mastery, Australia is a world leader. And that’s hardly surprising given our fine Southern Hemisphere weather. However, there’s one about 25 minutes to reach optimum cooking temperature while briquettes take up to 40 minutes before they’re ready to grill on. Once lit, you’re looking for a uniform grey appearance before placing the meat or veg on the grill. If you jump in too soon, chances are the food will be infused with a gentle hint of lighter fluid and other chemicals. If the charcoal is still flaming – a complete no-no – you run the risk of the food being coated in black soot, which tastes awful.

If the charcoal seems excessively hot, hold off for a while or you can be sure the skin of your chicken legs will be carbonised in a thrice, while the centre isn’t cooked. When country that can lay claim to having taken barbecuing to a whole new art form and that’s America, specifically the state of Texas.

A huge number of American pitmasters now use hardwood pellets as a main source of fuel. Pellets infuse meats with a rich woody flavour that isn’t as easily attainable using just charcoal. Pellet barbecues are also very well suited to the Texas style of smoking large cuts like brisket and ribs ‘low and slow’ for extremely long periods of time – sometimes up to 12 hours. Using an electrically powered auger (a large corkscrew), the pellets are transported from a hopper to a small fire pot with integral fan.

A computer processor, meanwhile, ensures that internal temperatures remain constant throughout the cooking process by adjusting the flow rate of the pellets. The system is so accurate that you can set a temperature of, say, 180C, and it’ll remain that way until you either raise or lower the heat – just like a kitchen oven. This makes pellet barbecues far and away the easiest and most hassle-free way to cook in the great outdoors. Simply put the food on the grill, close the lid and leave it alone, turning just once or twice during the process. The food will come out perfectly cooked every time.

Pellet barbecues are the most hassle-free way to cook in the great outdoors

charcoal grilling, the best rule of thumb is to cast your mind back to previous experiences when you noticed that the coals were at prime cooking temperature after the food had already been cooked, served and eaten.

Gas and pellet grilling generally cause fewer mishaps because temperatures are so much easier to control. However, always check to see how much gas or pellets you have left well before the day of the barbecue or you might find you don’t have enough to complete the cooking process and that would be a disaster. Thankfully, modern gas bottles have a simple gauge on top that gives a rough indication of the amount of gas left.