BARBECUE LIKE A PRO

Genevieve’s tips on foolproof barbecuing. And if you’ve got any questions, head to @Genevieveeats

Get ahead by prepping everything you need in the kitchen in one go, then have it lined up and ready by the barbecue before you start.

Choose a barbecue with a lid: when you put the lid down, you get an efficient, oven-like heat. You wouldn’t cook in an oven with the door open.

Charcoal affects the taste of your food – choose sustainably produced charcoal that has no nasty chemicals or additives (see the directory at growninbritain.org).

Clean your grill before you begin. It helps prevent flare-ups – where the fire starts to rage because of too much grease or fatty foods too close to the fire. If this happens, move the food away until the fire calms down.

Learn the difference between direct and indirect cooking. The recipes here all use direct cooking – cooking over lit charcoal. Indirect cooking means splitting your barbecue into two zones, one with lit charcoal, the other empty, the latter for cooking off the fire and in between for moderate heat. If you’re cooking with gas, use the temperature dial.

ESSENTIAL EQUIPMENT

Chimney starter to light a charcoal barbecue.

Digital probe thermometer – essential for ensuring your meat is cooked through.

Long-handled tongs for turning food over safely. Heatproof mitts. Fireproof pans – no plastic or wooden handles, and avoid non-stick surfaces.

Fish cage – makes turning delicate fish straightforward. Wire brush to clean your grill. Metal skewers for kebabs.