Ten tips for better barbecuing

Top tips: follow this advice to get the most from your barbecue.
Top tips: follow this advice to get the most from your barbecue. Photo: Richard Cornish
  1. Think of your barbecue as any other kitchen pot or pan and clean after use.
  2. Before cooking, wipe down cooking surfaces with a damp cloth, then  with an olive-oiled paper as the grill is warming up.
  3. Be safe. Check gas fittings and, if cooking with open flame, think about how you'd put a fire out. Observe Total Fire Ban warnings.
  4. Beer is a refreshing beverage, not a marinade for steak.
  5. Put slower-to-cook foods on first such as dense vegetables and faster-to-cook morsels such as prawns and skewers last.
  6. Slice veg such as pumpkin, zucchini and eggplant about one-centimetre thick as this will grill the outside crisp and keep the inside tender.
  7. Let food lose its fridge chill by leaving it at room temperature for 20 minutes before cooking.
  8. Don't be afraid to grill on low. Good fat sausages love being cooked slowly over low heat
  9. To prick or not to prick? Never prick sausages. It lets out all the fat and the flavour.
  10. Always rest meat for about five to 10 minutes after it's cooked.