1. Marinate your meat
Prepare your ingredients the night before, and let them marinate overnight so they have plenty of time to soak up all the flavour. Make sure you keep your meat in the fridge rather than at room temperature to keep it fresh.
2. Get the fire going early
Light the barbeque half an hour before your guests arrive so it’s ready to go when they get there. That way they won’t go hungry while they’re waiting for the grill to warm up.
3. Brush down your grill
Give your barbeque a good clean and brush off any dirt and debris before you start cooking. This is easiest when the grill rack is hot, so once you’ve got things heating up nicely, use a wire brush to get rid of any dirt.
4. Master the hand test
If you don’t have a thermometer, you can use the hand test to gauge the temperature of your grill. Place your open palm about five inches above the grill rack – if you have to move your hand after two seconds, the heat is high; if you have to move it after five seconds, the heat is medium; and if you can keep it there for ten seconds, the heat is low. This’ll come in handy when you need a low heat for delicate things like fish and vegetables or a high heat for finishing off steaks.
5. Keep food from sticking
Lean food may stick if you place it directly onto the barbeque. Use your tongs to rub a paper towel soaked in vegetable oil over your hot grill rack to stop food from sticking.
6. Trim fat to avoid fumes
Flare-ups happen when fat drips down onto the heat source and catches fire. This can cause unhealthy charcoal to build up on your meat – so make sure you pick lean cuts of meat, trim off excess fat and remove chicken skin before grilling.
If the sky’s looking grey or you’re just not one for grilling, book a table here at The Cricketers and we’ll take care of the smoke and fire for you, with none of the fuss.