be a 'BBQ Barry', charcoaling the chicken legs into something resembling
fossil fuel and then sticking it in a limp bap and smothering with ketchup
is just not BBQ! Good barbecuing should be a sophisticated cooking event.
The 'BBQ Barry' philosophy of 'if it ain't burnt, it ain't barbie' is
definitely not the rout to better BBQ'er! Top Grillmaster Brian George
offers some simple BBQ tips and advice that should help.
Plan your barbecue well in advance. BBQ's can be spontaneous but a
little planning works wonders.
Prepare food well in advance and store in the fridge, most meats and
poultry benefit from an overnight soak in a suitable marinade.
Do not believe in quick solutions - five minute marinades do not
really work as meat, fish or poultry needs time to absorb flavour!
A simple tip that will speed up the marinating time by around half,
is to place meat, fish, poultry in a plastic bag with a suitable marinade,
seal and massage-in marinade for a few minutes than place in coldest part
of fridge for around 30 minutes.
Vegetables, even fruit can also me marinated and go great on the
When using wooden skewers always soak well in water before use.
Fish generally is better barbecued whole, although 'meaty' fish such
as tuna, swordfish or shark can be barbecued as steaks.
Use a variety of marinades and sauces to achieve a balanced menu and
cater for a mixed flavour profile of mild, medium, spicy and hot!
Ensure grill bars are well oiled and continue to lightly oil with a
heavy duty grill brush or cloth to prevent sticking. Remember to also
regularly remove any burnt food residue from grill bars.
Do not burn sausages, or indeed anything! - Burnt food on the
barbecue is a real 'no no'. Do ensure that food, particularly poultry,
sausages and burgers are cooked through!
Apart from an initial sear, don't cook on too high a heat, grill
slowly, turn two or three times at most. Baste often.
Use some simple tricks to create a sense of fun and theatre at your
BBQ. If you are very careful you can increase the level of smoke or
'flair' the flames, which all helps to make your barbie look good!
To achieve professional 'cross-hatch' grill-lines, sear meat, fish,
poultry or fruit /vegetables on highest heat section at right angles to
grill bars, remove lightly wife with oil and turn and repeat. Once both
sides are seared, turn meat/fish/poultry lengthwise to grill bars and
repeat process. Once achieved return to normal cooking heat.
Increasing the smoke level should only really be done on charcoal and
can be achieved by throwing on wet wood chips or damp herb branches. A
similar, although less pronounced effect, can be achieved on gas, as long
as the grill has a 'free-flo' lava rock or pellet bed.
Flaring the flames, can be done on either gas or charcoal by briefly
pressing down on meats or poultry with a long handled spatula, releasing
the natural fats onto the grill causing a brief flare-up. Please take
great care when attempting and keep body well clear of grill. Do not under
any circumstances attempt to enhance the effect by adding extra oil!
Golden rules of barbecuing