GET IT RIGHT

Expert tips and tricks for serving perfectly cooked, smoky, juicy meat every time

Expert tips and tricks for serving perfectly cooked, smoky, juicy BBQ meat every time

It can be tricky cooking food on a barbecue, but the secret to getting it right lies in clever planning and some simple know-how. From the importance of pre-cooking meat to banking coals and the beauty of a fiery, smoky-sweet glaze, get these right and your barbecue game will become unbeatable.

Barbecued chicken and sausages with a Carolina mustard BBQ sauce 1 HOUR 15 MINUTES + PRE-COOKING + COOLING

SERVES 8 | EASY

Fiery, piquant and less sweet than other varieties, Carolina BBQ sauce complements caramelised, smoky meat perfectly.

whole chicken thighs and drumsticks 8 sausages 12 CAROLINA MUSTARD BBQ SAUCE

american mustard 200g

soft light brown sugar 75g

apple cider vinegar 75ml

ketchup 2 tbsp

worcestershire sauce 1 tbsp garlic granules 1 tbsp

smoked paprika 2 tsp

cayenne pepper º tsp

fine sea salt Ω tsp

hot sauce a few dashes

TO SERVE

coleslaw corn on the cob

• The day before or several hours before starting your barbecue, heat the oven to 160C/fan 140C/gas 3. Season the chicken all over, put onto a baking tray skin-side up and roast for 40 minutes. After 25 minutes, add the sausages. Cool until room temperature, then chill. Remove from the fridge 15 minutes before cooking on the barbecue.

• To make the BBQ sauce, put all of the ingredients into a small pan and heat gently until the sugar has dissolved, then cool and chill.

• Heat a barbecue to high with the coals banked up on one side. If using a gas barbecue, leave the burners off on one side. Put the sausages and chicken skin-side down over the hot side for 5-10 minutes or until golden and charred, then flip and repeat on the other side.

• Pour two-thirds of the BBQ sauce into a bowl and use a pastry brush to coat the sausages and chicken all over with the sauce. Cook and turn every 30 seconds1 minute for 4-5 minutes or until charred, caramelised and heated through completely. Serve with the remaining BBQ sauce on the side, coleslaw and corn on the cobs.

PER SERVING 347 KCALS | FAT 21.2G SATURATES 6.7G | CARBS 17.4G | SUGARS 11.8G FIBRE 2.7G | PROTEIN 20.4G | SALT 2.5G