More interesting Cooking tips
The secret to the perfect BBQ is to keep the temperature low and cook it slow. Remember this and you're halfway there. As for the rest, keep reading.
Wait for it
The first thing you need is heat. Strike a match, light up and then wait for the flames to die down and the coals to glow before you start cooking.
Marinating
You can buy ready marinades or throw one together yourself - it's not difficult. And marinating can be done quicker than most people think - even just 15 minutes will add a whole lot of flavour. You don't have to use excessive amounts either. Just make sure you place your meat and marinade in a sealable container or freezer bag and turn occasionally covering both sides equally.
Stop food sticking
Nobody likes their meat sticking to the grill, so take a small amount of cooking oil and use a brush to coat the meat lightly and this should stop it sticking to the cooking surface. The meat will naturally release from the grill when ready. Magic.
Now we're barbecuing
Remember to stay patient and avoid the temptation to turn too often. Flip your meat about halfway through, using your tongs. But be careful not to pierce the meat because this will release its juices. And remember, the centre is the hottest part, so try and rotate things.
Test the Temperature
If you're worried about meat not being cooked, get a food thermometer to check its temperature. When you think it's done insert the thermometer and it'll tell you whether you're ready to dig in, or not.
Keep it Clean
Look after your equipment. Not only the grill surface, but the inside lid and body cavity too. Remove the coals and any liquids first, then use a wire brush to clean the grate and a scraper for the solid parts. This stops any old flavours invading the taste the next time you BBQ.
† Image courtesy of Calor BBQ Shop