. Marinate the meat
Inject some instant flavour into your cuts by marinating them. Marinating overnight is the best way to ensure the flavours permeate the meat.
. Avoid fridge chill
Taking the raw meat or fish out of the fridge at least 20 minutes before barbecuing gives it long enough to lose its chill and get down to room temperature. If the meat is too cold when it hits the grill there’s a danger it could burn on the outside before it’s cooked through to the middle.
. Choosing your charcoal
We like to soak oak wood chips in water and put them on the hot coals when we’re ready to barbecue. The water creates steam which sends a gorgeous oaky flavour up into the meat. This works especially well with pork, as do hickory wood chips. Try apple wood for a sweeter flavour.
. Cooking Methods
Direct cooking is the most common method on the barbecue. It’s great for thin cuts like steaks, burgers, fish and sausages as they’re placed directly over the heat. One of the main advantages of direct cooking is the high temperatures within the barbecue create the perfect conditions for searing, resulting in great flavour and texture to the meat.