Chef's Tips

tips for brilliant bbqing 

• It’s all about flavour, so marinade meats, especially those on the bone, joints or chicken, overnight or for at least 2 hours.
• Tender steaks and seafood / fish will not require long marinading times, an hour or so would be sufficient.
• Do not season the meats in advance, just before it goes on the grill is recommended. 
• Always drain excess marinade off the meats prior to placing on the grill. Same marinade can be used to lightly brush the meats during grilling.
• BBQ on the bone as much as possible, gives more flavour and retains presentation
• If and where possible, adjust grill or brander bar higher in order to lift delicate foods requiring gentler cooking and or those taking longer to cook.
• Seal in the flavours and juiciness by sealing the meat well and resting it after cooking for a couple of minutes before serving or slicing.
• Herbed oil based dressings work well with poultry and pork.
• Citrus and wine marinades go very well with fish and also chicken.
• Sweeter based basting sauces or marinades work perfect with red meat, steaks and burgers.
• Cracked black pepper, sea salt flakes, virgin rapeseed oil or groundnut oil are good basters.
• Turn twice, but flip once is the best technique to achieve good colour, bar marking, but also presentation, flavour and texture. 
• After every grilling sequence, ensure grill is wire brushed clean to rid the carbonized food debris.