Get it right - Barbecue

Expert tips and tricks for serving perfectly cooked, smoky, juicy meat every time

- ADAM BUSH 

It can be tricky cooking food on a barbecue, but the secret to getting it right lies in clever planning and some simple know-how. From the importance of pre-cooking meat to banking coals and the beauty of a fiery, smoky-sweet glaze, get these right and your barbecue game will become unbeatable.

Steps to success...

PLANNING

It’s important to plan exactly what and when you want to eat. Schedule the pre-cooking of the meat into your day, as well as the time it takes to prepare, light and heat the coals of the barbecue so you don’t end up eating much later than planned.

PRE-COOKING

Avoid raw-in-the-middle meat at a barbecue by giving it a spell in the oven first. You may think this is cheating or will result in a drier end result but pre-cooking at a low heat raises the internal temperature of the meat very slowly.

This ensures it will be fully cooked yet still juicy and tender once it’s left the barbecue grill. This is a technique most restaurants employ – pre-cooking and then finishing for service reduces the time customers have to wait for food and the hands-on cooking time without any effect on the finished product.