As it happens, Spring Bank Holiday coincides with National BBQ Week this year which also starts on the 27th so if you are  tempted to dust off your barbie and fire it up for the start of all those barbeques you’re planning over the summer then below are some suggestions to get you started especially if you are a bit nervous of the beast in your garden.

We won’t go into the various types of barbeque or the different fuels as it’s a huge subject and one which really you need to work out what is important to you.

Tip 1:  Have the right tools.

• Long handled tools to keep your hands and arms away from the hot coals and to make it easier for turning larger pieces of meat and basting.
• A meat thermometer makes it an easier and safer way to serve meat without cremating the food and avoiding the danger of giving your loved ones food poisoning (provided you know what temperature the meat you are cooking should reach!)
• A handful of twists of newspaper and matches (for charcoal) to get it started. Don’t use lighter fuel or firelighters as they will leave a less than delicious taste of chemical in your food.
• A stiff wire brush for cleaning the grill afterwards. 
• Heat proof gloves which again stops your hands from nasty burns.

Tip 2:  Prep is everything.

• A rub or marinade for your meat adds flavour and a marinade helps tenderise it and keep it juicy.  Marinades come in all flavours and levels of ease to make, so pick a recipe that you like the sound of and suits the amount of time and effort you are prepared to put in.  Leave your meat bathing in the marinade in the fridge overnight if possible or for at least a couple of hours.  Bring it to room temperature before cooking it as it will take longer to come up to temperature and bacteria can multiply in the nice gently warming environment.

Make sure you let a lot of the marinade drip off (especially if using oil) before putting it on your coals or you will have flames flare up and it is likely to burn your meat.

• Work out how much meat and sides you need well in advance.  If you do find you have a lot leftover then you have a ready lunch for the next day.  Salads are always a good accompaniment and lots of sauces.

If you are a novice then don’t choose cuts of meat which are too thick as they take longer to cook, limit it to a thickness of about 1” or 2.5cm.  As an estimate, a steak at this thickness will be grilled rare in eight minutes, and will reach medium in approximately 10 to 12.

• Oil the grill before you start to heat it or the food will stick.

Tip 3:  Adding flavour.

• Wood chips add flavour via the smoke created but be careful which wood you use.  Apple, cherry, oak, hickory are all good wood chips to throw on (soak them first to make them last longer and give off more smoke).  Avoid wood with a high sap content as it will spit and some are toxic.
• Herbs also add flavour, good ones which are easily available and give a good flavour are stalks of rosemary and thyme.  Again, soak them before throwing them onto your grill or coals. 
• Make your own herb brush to add extra flavour by gathering your chosen and attaching them to the end of a wooden spoon with some twine. Simply dip the herbs in some olive oil and brush over your meats before grilling.   

Tip 4: Patience is the order of the day.  

• Don’t expect your barbeque to be ready to put food on anytime soon, for charcoal barbies you need to give it at least 45 minutes (as a guide) but most importantly, your coals need to be white/pale grey over three quarters of the coals and they should be glowing.  Until they reach this point, it just isn’t hot enough.
• Don’t keep moving your meat around or poking it, each time you do you lower its temperature.  Leave it until it’s time to turn it over and then again leave it.  Once it’s done, leave it to rest so any blood evens out throughout the cut and doesn’t seep onto the plate you are going to serve it on.
• If possible, zone your barbeque into areas of varying heats or at least try to have a hot side and a cooler side.  You will find this particularly useful when some of your food is cooked and you want to keep it hot but don’t want it to continue cooking, or only at a low heat.

Tip 5:  Variety is the name of the game.

• Don’t limit yourself to just meat, fish tastes wonderful when cooked on the barbeque.
• As does almost any veg eg. Corn on the cob, peel back the leaves and remove the silky threads (you can at this stage slather on butter but it’s not necessary) then pull the leaves back over the cob to protect it from the heat and pop it straight onto the grill – yum!
• Peppers, halved and basted in flavoured oil tastes good.
• Small to medium sized potatoes in their skins cook well and make lovely jacket potatoes with lashings of butter and a sprinkling of cheese.
• Garlic bread and pitta on the cooler area of the grill work.
• Kebabs of all types (meat, veg or fruit) taste great from being cooked on barbeque.  If you use wooden skewers then soak them overnight or at least for a couple of hours before threading on the food or the kebab stick will burn and your food will stick.  Fruit like pineapple and bananas can also be cooked on their own.
• Then of course there are racks of ribs, chops, cuts, steaks, chicken, hot dogs, burgers to name a few.

The combinations are endless and it’s fun to experiment.

We hope the above tips and techniques have given you the confidence to go out and enjoy your barbeque, and before you know it you’ll be an amazing grill master to your friends and family. We just have to hope for good weather now or buy a big brolly!

Enjoy your Bank Holidays from all of us at thebestof Hertford and Ware.