Tim's Barbecue Guide

Barbecuing is always going to require close attention from the cook as the food can burn quickly, but the rewards are beautifully caramelised, juicy meat which is a delight for al fresco dining.

Prepare & preheat

Make sure your barbecue is clean before you preheat it. Electric gas barbecues may take 10 to 20 minutes to preheat and charcoal needs to burn until the coals are covered with a layer of ash (approx. 45 minutes). Charcoal cooks the meat more evenly than briquettes. Always allow the meat to come to room temperature and remove from packaging 20 minutes before cooking. Season or marinate if you like, but don't salt the meat until the last moment, as it will draw out its juices.

Sizzle

Brush the meat with oil and lay gently on the barbecue.

Cook slowly until browned and turn just once. Use tongs rather than a fork because you don't want to pierce the meat. Cook the meat on its first side for 60% of its total cooking time, and the 2nd side for the remaining 40% of the total time. Use the press test to check if your meat is done, or use a meat thermometer for larger cuts.

GIVE IT A REST

Don't be tempted to serve your burgers, steaks and other cuts straight off the barbecue - this will lead them to seem tough and will let their juice run out. Rest the meat on a rack, loosely covered with foil in a warm place for up to 20 minutes.

TIM'S TOP TIP

Pay attention throughout cooking! If anything looks like it may burn, move it further away from the heat so it will cook more slowly.

Raising the rack to around 30cm above the coals should be just right.

Cover the barbecue with a lid as much as possible during the cooking process, especially for larger cuts.

This helps them cook more evenly, lock in the barbecue flavour and prevents flare-ups.

The final touch? Good friends and your favourite tipple. I'm currently enjoying Rubicon, but obviously a good cold beer goes down well with these kind of evenings too!