Food : How to create the perfect BBQ

Many of us are terrible barbecuers but with a few tricks of the trade, you too can become the queen of grill.

From cremating sausages to almost poisoning our friends, everyone has their own barbecue disaster story.

But with a heatwave (hopefully!) expected next week, it’s time to perfect our skills and grill up the best spread we can.

But how? First, don’t wait to the last minute to buy charcoal, because the one you choose can really determine the overall taste. Lumpwood charcoal is highly recommended by chefs, while wood chips also add a distinctive taste to your food.

Wait until the flames to subside, and the coals are white or grey and glowing before you start adding food to the grill. You need to control the heat just like you would an oven, so ensure your temperatures are accurate. For example, it should be between 400 and 450ͦ for high heat and between 250 and 300ͦ for low heat.

Falling burgers and losing sausages to the hot charcoal is a regular occurrence for even seasoned barbecuers. The reason? Bad tools. A good pair of sturdy tongs is essential, as are oven gloves and a fish slice. Spend a little on the tools to stop wasting a lot on lost food.

Marinade, and lots of it, is the key to a delicious BBQ as this ensures that flavours are not overridden by the the smoke. Ideally, prepare and marinade the food over night. Save some of the sauce and brush the meat or fish with it every 10 minutes as it cooks.

The best BBQ burgers are homemade. While there are millions of great burger recipes, the best ones are simply made from the addition of salt and pepper to great meat. There are some great BBQ and salad recipes in our summer edition of the Woman’s Way Cookbook, with an exclusive special price now available for our valued readers.

Finally, don’t forget the vegetables. The best way to cook the veg is by slicing very thinly, then grilling straight away without any oil or seasoning. Once cooked, add the olive oil and some vinegar.

Now, let’s light up that BBQ in style.