Top tips for the perfect barbecue

 
Step 1 – Coat the meat in oil instead of adding oil to the barbecue grill or hotplate. If the meat has been marinated lightly pat it dry with absorbent paper (this helps the meat brown rather than stew).

Step 2 – Ensure the barbecue is hot before you cook; the meat should sizzle as it makes contact with the plate or grill.

Step 3 – Cook one side until the first sign of moisture appears on the upper side, turn and cook other side. Turn once only for rare and medium. For well-done turn a second time once moisture re-appears and reduce temperature until cooked. Use tongs rather than a barbecue fork to turn the meat.

Step 4 – Test for doneness with tongs. Rare is soft when pressed, medium is springy but soft and well done is very firm. Remove steak, cover it loosely, and rest it in a warm place for few minutes before serving.

Barbecuing tips

• Make sure your barbecue is HOT before you start to cook. The hand test can give you a good sense of how hot the grill or barbecue plate is. Hold your outstretched palm about 6cm from the heat. If you can only hold it above the heat for around a second it means it's too hot. If you can hold your hand above the heat for 3 to 4 seconds it’s at a moderately high temperature, which is perfect for barbecuing. Any longer, say 8 seconds then the heat is too low. The barbecue should be hot enough to sizzle the meat as it makes contact with the plate or grill.

• Marinated meat needs to be treated differently. Don’t pour marinade over the meat while it’s cooking, this makes the meat stew and causes flare-ups. To keep meat moist you can brush the meat with a little of the marinade as it cooks. Don’t brush it on the meat during the last minutes of cooking time. 

• Don't crowd the flat-plate or char-grill plate when you barbecue. This reduces the heat and the meat will then release juices and begin to stew.

• When you barbecue don't turn the meat too often, the rule is - turn meat once only. Use tongs to turn the meat, not a barbecue fork  as piercing the meat  will drain the juices onto the grill or barbecue plate. 

• Always rest meat after it comes off the heat. This allows the juices, which have been driven to the centre of the meat by the heat to return to the surface. If given the time to rest the meat will loose less juice when you cut it and when you eat it the meat will be juicier and tastier.