Top Ten Barbecue Tips

To avoid food sticking to the grill, rub a little fat or oil on the bars before cooking.
To avoid fat dripping on to the charcoal and causing the fire to flare, cut off excess fat from steaks and use low fat sausages and burgers.
When cooking kebabs, thread cubes of meat loosely on skewer for well done results, or push closer together for under-done kebabs.
Slash whole fish like trout, at is thickest part to allow heat to penetrate evenly. Wrap in foil to prevent drying out.
Cook frozen vegetables on the barbecue wrapped in foil. Try whole mushrooms with a knob of butter and lemon juice or mixed vegetables with a dash of wine.
Prick sausages to prevent them bursting. Try slitting each sausage, add slice of cheese and wrap in bacon.
Place corn on the cob on foil, add a teaspoonful of water or a knob of butter, wrap foil tightly and place on coals for 15-20 minutes.
Speed up the cooking time of jacket potatoes by part-boiling first. Wrap each potato in foil and place amongst the hot coals, turning frequently.
Do not salt meat prior to cooking, because it will draw out the meaty juices.
To promote a rapid exchange of flavours marinate at room temperature.