Use the right tools - There are plenty of 'tools for the job' to choose from, ranging from BBQ forks and spatulas to 'high tec' burger baskets. If you decide to use wooden kebab sticks, make sure you soak them in cold water for at least 20 minutes before use to prevent charring.
Marination, Marination, Marination - why not get the taste buds going with a delicious marinade. Marinades are great for tenderising meat fibres, adding an extra depth of flavour, and keeping the meat moist during cooking.
Patience is a virtue! - Light your barbecue well in advance, making sure you use enough charcoal. Wait for about 30 minutes for the coals to heat up to the desired temperature and the flames to die down. The coals should have a red glow with a powdery white surface before you start! Never use petrol or lighter fuel, as they will taint your food with the fumes and they can be a fire hazard. Use non-toxic firelighters instead. If using a gas barbecue ensure it's very hot before use.
Easy does it - By ensuring the flames have died down, you minimise the risk of serving food that is burned on the outside and raw on the inside, which can lead to possible upset stomachs. For best results check the correct cooking times for perfect beef and lamb on the barbecue. Cooking times are dependent on the cut and size of meat and if you prefer your meat rare, medium or well done.
For barbecue cooking times for beef and lamb cuts click here.
Don't interfere - If you persistently pierce and prod meat, the juices escape and the meat will become tough and chewy. Instead, turn regularly with meat tongs to ensure even cooking. For barbecue cooking times for beef and lamb cuts click here.
Watch the fat - Remove excess fat from meat and remember to drain off any excess oil or sugar-based marinades before placing meat on to the barbecue - this will minimise burning and flaring flames.
Dare to be different - Did you know you can grill, fry, roast and bake on the barbecue? If you have a barbecue with a lid this acts like an oven and is ideal for whole beef and lamb joints, whatever the weather.
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