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The smoky scent of barbecued food is a pleasure we all enjoy. All you need is good food, a fierce grill, and sunshine. Choose your barbecue to suit your needs; coals can take time to heat up, whereas gas barbecues can be used in an instant.
Preparing ahead is essential, so you have time to be attentive at the grill, and avoid food spoilage in the heat.
Above all, it's about enjoying simply cooked food. Crowd pleasing meats that contain enough fat to withstand fierce heat.
Choose tender portions, such as rib eye or T-bone, which have a layer of fat and marbling for good flavor. The steaks should be even thickness, about 1 inch (2.5 cm). Add a little marinade of oil and lemon juice for extra flavor, then season with sea salt and freshly ground black pepper just before you cook them.
Cook over high heat, about 8 minutes in total for rare, about 12 minutes for medium, and about 16 minutes for well done. Always rest the meat before serving.
Poultry requires a little patience on the barbecue, and can be a tricky meat to get right. Never cook high and fast, as the skin will appear charred and cooked, but the inside won't be. Choice cuts are wings, legs, and thighs with bone in. Marinate in a flavored oil and roast in the oven first for 20 minutes, slash the flesh, then add to the barbecue.
Cook over a medium heat for 5 to 10 minutes. Move to the edges of the grill to cook through over a gentler heat for 15 to 20 minutes, turning frequently.
They benefit from quick cooking and high heat. Lamb is a relatively fatty meat, so it's perfect for the barbecue. Trim away excess fat, as it may make the fire flame. Chops should be about 1 inch (2.5 cm) thick. Marinate with olive oil, garlic, rosemary, sea salt, and freshly ground black pepper before cooking.
Cook over a medium-high heat, about 5 minutes on each side for medium rare, or longer if your prefer (but don't overcook).
Choose thick pork loin chops, and marinate in a flavored oil for at least 30 minutes before cooking. Sear the chops first for about one minute on each side. Pork ribs are also excellent for the barbecue, either cooked as a whole rack, or individually. Cook in the oven first for about 30 minutes, to be sure they're cooked through.
Cook over medium heat for 4 to 5 minutes on each side after searing. Cook ribs over high heat for about 15 minutes after cooking in the oven.
These were made for the barbecue and, when cooked correctly, can be succulent and juicy. The key is to cook low and slow otherwise, as with chicken, the skin will burn and appear cooked, but the inside won't be. Choose sausages with high meat content, and cook to a uniform color throughout.
Cook over a low heat for 15 to 20 minutes in total, turning frequently.
Grilling chops that have been seasoned with a rub is the easiest way to guarantee lots of flavor:
Makes: 4 main dish servings
Prepare time: 5 minutes
Grill time: 10 minutes
