Tips for a brilliant BBQ
If you’re using a coal barbecue, have a separate fire that will keep feeding the main one. This way you can cook the longer cooking items first and still have coals for the slower ones.
For those who have trouble controlling the heat, try using a gas barbecue which you can control. Remember, the barbecue flavour comes from the food juices hitting a hot surface. This means that a gas barbecue can give chefs as good a flavour as traditional charcoal.
Different food items require different cooking temperatures. Looking at the thickness of what you are cooking helps a chef determine cooking time. Remember: Food with bones needs longer, since bone is not a great conductor of heat.
Use as little oil as possible and avoid flames while grilling as this burns the meat.
Only turn the meat once. This will caramelise the contact points with your barbecue bars and allow the juices to flow. If you criss cross or turn the meat a lot it will become tense. Remember: One turn equals tender!
Don’t be afraid to use salt, but always salt the raw meat and not the cooked meat. The meat will draw in as much salt as it needs and the rest will drop into the fire.
Use corn oil as opposed to olive oil as it has a much higher smoke point.
If you’re using charcoal, try using a combination of wood and lump wood charcoal. Avoid using fire lighters as they taint the flavour of the meat. Try the old-fashioned method of paper and wood chips!
: Do not use a fork, ever. Use tongs that are flat and won’t pierce that meat.
Finally, to test the cooking temperature, throw a bit of water on the grill bars. It should take three seconds to evaporate, any less and you will burn the meat; any more and you will boil it.