Barbecuing Techniques

Barbecuing is ideal for cooking out of doors during warm weather or for informal summer entertaining. Whilst there are many styles available, ranging from a simple throw-away picnic barbeque to built-in brick barbecue, the cooking principle remains the same. The barbecue must always be made up well in advance so that any fire and smoke has died down and the embers are red-hot and smouldering - at least 30-40 minutes before you plan to start cooking. Of course, if you have a modern gas-fired barbeque, you can start cooking as soon as the grill is hot.

For the best results, use meat or fish that has been cut into thick steaks, such as fillet or sirloin steaks, chump chops, or chicken breasts. As most fish is low in fat, it is often advisable to marinate it before cooking, as it can become dry in the intense heat of the barbecue.

Vegetables and fruit may also be barbequed; good examples include pepper, aubergines, potatoes, corn-on-the-cob, pineapples, bananas and peaches. Wrap them in tinfoil first to protect them from the intense heat.