Some sharp advice
CHEF Josh Emett’s (Madam Woo, Dunedin and Queenstown and Rata Queenstown) barbecue tips: Do: Use a good sharp knife. One that is of a size that can be used for most jobs from slicing, to chopping, carving, and cutting. A good knife is the foundation for any good home cook or professional chef.
Don’t: Let your knife get dull, sharpening it a little and often will keep a good edge on it.
Do: Use wooden skewers. The perfect vessel for bitesize nibbles for the whole family.
Don’t: Forget to soak them beforehand if you’re cooking over an open flame.
Do: Good produce is the foundation of a good meal so select good quality meat and fish, you often get what you pay for.
Don’t: Don’t forget that there are some amazing secondary cuts of meat and fish that can be less expensive and often have more flavour if cooked right.
Do: Know what cuts to use when, what to freeze, what to marinate and what should be on that table that evening.
Do: Arm yourself with a good pair of long tongs: For when you really want to turn up the heat, allowing you to get to the back of the barbecue with ease.
Do: Use wire grilling racks: these are fantastic for cooking fish, allowing you to turn and grill the fish easily.
Do: Come prepared for any barbecue with bottle opener in hand, for obvious reasons.