| We all love BBQs, except when the person that is | | | | cooker. Instructions for solid fuel follow. |
| doing the cooking does not have a clue. Apologies to | | | | Whatever you are using to light the BBQ, be it liquid |
| anyone reading this that is about to make a fool of | | | | or solid, it MUST be totally burned off. Many lighting |
| themselves on their first BBQ for friends and family. | | | | media are paraffin based, and unless it is completely |
| With a bit of luck, if that person could be you, it can | | | | burned off everyone will taste it in their food. Do |
| be prevented from happening just by reading this. | | | | yourself a favour. Do not overload the fuel tray and |
| Let me start this by saying that when I first started, | | | | wait until it has stopped smoking and the coals have |
| I was that Numpty. All fired up, me I mean, and let's | | | | gone grey. This is vital. It is also why the adjustable |
| get going! Lit the fire, meat on, disaster. OMG! Just | | | | cooking surface is so important. Remember that the |
| what did go wrong? I know now, I didn't even think | | | | coals are extremely hot, and this is good. You can |
| of it then. | | | | use the heat to sear the meat or vegetables, and |
| To avoid the embarrassment of blackened meat, as | | | | then lift the food on the adjustable cooking surface |
| opposed to overcooked meat, you need first to | | | | so that it can cook internally to an acceptable |
| know the basic principles of cooking on a BBQ. Bear | | | | temperature. |
| in mind, your guests are just that, your guests. They | | | | I must admit that I don't use one but an internal |
| don't want to embarrass you so will tend to grin and | | | | temperature prod is the safest way to serve BBQ'd |
| think of better times. Be prepared for lots of waste. | | | | food. 70 degrees centigrade (internal) is generally |
| It would be a very good friend indeed that decided | | | | considered safe for Chicken, Pork and processed |
| to 'Beard the Lion', and put you right, particularly | | | | foods. Many people would prefer Beef and Lamb pink |
| after a few glasses of wine or beer. You need to | | | | in the middle. Cook these meats slowly, after searing, |
| know two things particularly. You need to know how | | | | higher on the BBQ, to raise the temperature |
| to do the cooking and you need a basic BBQ recipe. | | | | internally. Health and safety is an issue in the West, |
| First things first. If you are using an open BBQ please | | | | so do be careful. |
| make sure that the cooking rack has adjustable | | | | I want to put an absolute exception into the 'pink |
| height when cooking, otherwise you risk the kiss of | | | | meat' argument, and watch this. Please be very |
| death and worse. Salmonella is available on your BBQ | | | | careful with fish. My broad point is this. Do make sure |
| recipe free of charge if you serve blackened chicken | | | | that ANY fish that you BBQ falls off the bone when |
| that is raw inside. | | | | cooked. It does NOT need to be cremated, just |
| Okay, first things first as we said earlier. Get yourself | | | | make sure that the meat drops off the bone with a |
| a barbecue, the BBQ recipe can wait. It can be solid | | | | fork, so again, cook it slowly, but make sure that it |
| fuel or gas, your choice. Bear in mind that the | | | | does fall off the bone with a fork. It has become |
| cooking rack MUST be adjustable. | | | | accepted by many that Salmon and Tuna can be |
| Light the barbeque, and wait! In the case of a gas | | | | served pink. Don't be fooled by other peoples |
| BBQ wait until it is completely smoke free. If the | | | | ignorance. To safely serve Salmon and Tuna pink it |
| BBQ is new put it on max for at least 15 minutes | | | | MUST have been frozen previously. The idea is to |
| before turning it down and starting to cook, then | | | | give your guests what they want and enjoy, not a |
| follow the instructions as if it were a solid fuel | | | | nasty little surprise! |