Barbecue hints and tips from Donald Russell
The secret of a successful barbeque is good organisation before you begin cooking. Prepare what professional chefs call the “mise en place”, with all the necessary ingredients, seasonings and tools prepared, including the rack and foil for resting. Barbecuing happens quickly and planning can make the difference between cooked and burnt – also between safety and danger.
Place the barbeque on a level surface and make sure it is well ventilated. Keep away from anything flammable and place in a safe position. Use long handled tools and wear oven gloves.
Never leave a barbeque unattended. Keep pets away and supervise children at all times.
Expect to experiment with cooking times and techniques, and allow time for it. Food cooks quicker when it is hot and sunny, but takes longer if it is cold or windy.
Before using the barbeque for the first time, carefully read the manufacturers instructions, paying special attention to warning labels and safety information.
Cover the barbeque with a lid as much as possible during the cooking process especially for the larger cuts. This helps to cook larger cuts more evenly, to lock in the barbeque flavours and prevent flare-ups.
For hygiene reasons never mix raw and cooked meat. Keep raw meat cool indoors until just before cooking – do not leave it out in the sun. Wash your hands before cooking and after handling raw meat.
Perfect meats for your barbecue
Return to Homepage
Have you looked at the Delia Online Cookery School