How to bar­be­cue like a pro

Miriam re­veals her favourite short­cuts for cook­ing a feast on the coals

BBC Good Food - - Inside -

Bar­be­cued food tastes bril­liant. That com­bi­na­tion of caramelised flavours, fresh air and sun­shine washed down with cold beer is al­ways a treat. But bar­be­cues can be stress­ful – will the sausages fall through the grill bars? Will they be cooked enough? What sal­ads and condi­ments should I serve? And what about the vege­tar­i­ans? Well this year I think I’ve cracked it with a great veg­gie sta­ple, easy mari­nades and tricks to stop sausages end­ing up on the pa­tio – or in the dog’s mouth. Plus, just as hurtling to­wards my mid-thir­ties has drawn me to louder clothes, I no longer feel guilty about mak­ing some things and buy­ing oth­ers to round out an al fresco spread. There will al­ways be hitches like table­cloths blow­ing away, or seag­ulls swoop­ing in so don’t tie your­self in knots by feel­ing you need to make your own mayonnaise and bri­oche buns (although if you’ve bought everything else, we do have mar­vel­lous recipes for both at our web­site bbc­good­food.com).

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