| Whether you are organising a summer party for the | | | | For burgers, kebabs, pork chops are anything less |
| office or planning an outdoors event, you could be | | | | than about two inches thickness, you can bbq your |
| one of the thousands of people who opts to hire a | | | | meat directly over the hottest part of the grill. But |
| barbecue grill for the day. If, however, your budget | | | | for bigger cuts of meat, steaks and the like, position |
| does not extend to hiring a professional barbecue | | | | the food at the edges where the indirect heat will |
| chef to operate the grill, here are five quick tips on | | | | cook them more slowly. Putting steaks or cuts of |
| getting the best from your grill and ensuring you get | | | | chicken on direct heat is likely to result in charred |
| the best possible culinary results. | | | | exteriors and insufficiently cooked interiors - a big no |
| 1. Think safety | | | | no at any company bbq! |
| The typical modern barbecue for commercial events | | | | 4. Add smoke for flavour |
| is gas-fired and the cylinders are a potential hazard. | | | | The smoky taste of a barbecue is perhaps the best |
| Be sure to check them visually for any signs of | | | | part and it's possible to add smoke even on a gas |
| damage, ensure they are safely secured in an upright | | | | grill. The trick is simple - use wood chips. With a |
| position during use, and don't attempt to refill them | | | | charcoal grill, add the woodchips directly to the coals |
| yourself without adequate safety protection from | | | | once the initial flames have receded. For gas, never |
| overalls, goggles and gloves. | | | | put the wood chips directly on the flames. Instead, |
| 2. Charcoal or gas? | | | | wrap them in aluminium foil pierced to let the smoke |
| Whether to use a charcoal or a gas grill is both a | | | | out. |
| matter of taste and one of practical necessity. | | | | 5. To douse or not to douse |
| Charcoal grills take longer to prepare as you have to | | | | Many a bbq'er swears by the addition of a soaking of |
| fire up the coals and wait before you have adequate | | | | beer to the grill when things are hotting up. Indeed, |
| heat, whereas with a gas grill you simply flick a | | | | beer is a perfect way to douse the flames if the fat |
| switch and off you go. But for the afficionado, | | | | ignites and will not negatively affect the taste of the |
| charcoal gives the meat flavour which a gas grill | | | | meat. However, do not overdo it and use just small |
| simply cannot reproduce. The choice is yours. | | | | gushes of beer so as not to overcool your grill. Most |
| 3. Direct versus indirect heat | | | | important - happy eating! |