Barbecue Techniques

Organization is always important in the kitchen, but it is particularly so when outdoor cooking is involved, as everything needs to be ready to cook as soon as the fire reaches the appropriate temperature. All the chopping, marinating, stuffing and skewering can be done in advance to avoid last-minute panics, ensuring that the actual cooking is a relaxing and enjoyable activity. 

Advance Preparation Marinades are very useful for tenderizing and flavoring food, and will keep it moist during cooking. They should enhance the flavor of the food, not overwhelm it, and so avoid excessive use of soy sauce, wine or vinegar. When preparing food for the barbecue, avoid marinating beef or chicken in wine as grilling is so rapid that the wine does not have time to cook away. 

Yogurt is an excellent tenderizer, as are the juices from kiwi fruit, papaya, citrus fruit such as lemon and lime, and ginger. 

Salting is important for flavor when grilling meat, fish or vegetables. This should not be done too soon, or the salt will draw out the moisture, toughening meat and fish. Meat should be salted 30 minutes before cooking; fish and vegetables 15 minutes. Any food that needs to be marinated for a long time should be salted prior to cooking, following the times given above. 

If defrosting seafood, do so as close to cooking time as possible. The optimum time for cooking scallops and prawns is when they have just thawed, seconds before the juices start to flow. 

Grilling The key to successful grilling is to give the food just enough time to allow the heat to penetrate fully to the centre without overcooking the outside. For that barbecued caramelized smokiness, sear the food with a blast of very intense heat for just a short period. Do not leave a large piece of meat over high heat for too long or all the juices will bubble up to the surface, a thick crust will form and blacken and the insides will be cold or, over a longer period, very tough. 

Once seared and golden, move the food frequently between cooler and hotter areas of the barbecue for the remainder of the cooking time, or cover with a lid to achieve even cooking. This is essential for meat and vegetables, but also works with fish, giving the skin a lovely golden glow. You can also raise and lower the heat so that the food cooks through without over charring. 

Before Serving Rest meat and fish away from the heat before cutting it up or serving it. Both will continue to cook for a little while anyway, and meat needs the resting time to allow the juices to settle. 

Safety dos and don'ts There are a few important rules to bear in mind when playing with fire. 

Don't use the starting of a barbecue as a convenient excuse for burning rubbish such as firelighter containers or old charcoal bags. Thick bits of cardboard merely burn down to become thin bits of burnt cardboard, taking to the air and landing on food and in drinks if there is even a hint of a breeze. 

Site a barbecue on level ground, well away from overhanging trees and fences. Never leave a lit barbecue unattended, even for a moment, and always keep young children and pets at a safe distance. 

Have a bucket of sand handy for major mishaps. Use a water spray sparingly for any small flare-ups, as smoky flames ruin the food with fine sooty particles. To limit flare-ups, lightly oil the grill rack before putting it over the coals and make sure it is very hot before you add the food. 

Keep food covered in a cool place until ready to cook. Avoid cross-contamination by keeping raw and cooked food separate. 

If using a marinade for basting, make sure the last application is fully cooked before serving. If the marinade is to be used as a sauce, it is safest to make double the amount and use one quantity for marinating and basting, and the other for the sauce. 

Use long-handled tools and heatproof mitts to protect your hands when turning food. 

Unless food is supposed to be eaten rare, make sure it is completely cooked through. A food thermometer with a probe is good for large or whole pieces of meat. Otherwise you can test with a skewer; when the juices run clear it is done. 

Never add lighter fuel to a fire because you think it has gone out - it may merely be dormant, and adding lighter fuel can cause an explosion. Blowing on the coals will usually revive the fire. 

At the end of the barbecue, don't snuff out the coals by dousing them with water. This could damage the base of the barbecue irretrievably. Instead, cover with the lid and close any air vents, or spread out the embers and leave them to get cold naturally. 

Cleaning Take time to empty and clean out the barbecue firebox after each use, and use a tough wire brush to remove grime from the grill rack. Wash the rack regularly; otherwise your food will acquire black sooty lines rather than the clear golden stripes you are after.

For the same reason, a griddle needs to be cleaned thoroughly after each use. When it has cooled completely, loosen any charred food deposits with a strong wire brush, then wash the griddle with plenty of hot, soapy water. Do not put a griddle that has come straight off the stovetop or barbecue into water or the cast iron might fracture. Dry the griddle well and oil it very lightly before storing until the next use.