Brilliant barbecue ideas

Prima online 07.06.2007

How to serve food at your barbecue that everyone will love

Barbecue

Read on to discover some top foodie tips and some vital basics about barbecues.

Whether you have a charcoal or gas barbecue, there are some basic preparation rules to follow...

* Make sure your grill is really clean before cooking and clean it again straight after use.

* Allow enough time for preheating - charcoal may take up to 45 minutes to reach a stable cooking temperature.

* Lighter briquettes are the safest way to light your charcoal barbecue. Lighter fluid should be used with caution and always stored away from direct heat sources.

* Keep a couple of spray bottles handy - one of water for dampening flames, and one of a flavourless oil for spraying food.

Marinating can transform inexpensive meat, fish and vegetables into richly flavoured dishes. Keep things simple by using a few herbs and spices that work well together - barbecuing will intensify flavours and add its own taste.

* Marinades with a high sugar content can burn easily. If using, brush a little over the food towards the end of cooking.

* Citrusy marinades and rubs work well with poultry, fish and seafood. Lemon can be combined with mustard, garlic and most soft herbs. Orange makes a surprisingly tasty marriage with thyme, harissa, black pepper and coriander. Lime can add an oriental twist when combined with chilli, lemongrass, coconut or ginger.

* Spicy marinades and rubs complement most barbecue foods. Indian or Cajun spices can add warmth; chilli marinades are great, but use sparingly, as the heat can really develop! Paprika will add a sweet smokiness and vibrant colour.

* Saucy marinades are great if you want to prepare food ahead. Ribs, chops and sausages benefit from long marinating. Good-quality, shop-bought barbecue sauce, tomato pasta sauce, oriental plum sauce or even sweet chilli sauce can all make great marinades when diluted with a little water.

* Boozy marinades can add an extra-special touch to meat and chicken. A dash of bourbon or whiskey to a tomato or barbecue sauce will add depth of flavour. A splash of dry wine will help to cut the richness of oily fish and chicken drumsticks.

Cuts of meat are best cooked when the barbecue is at its hottest - this will seal in the juices. If you like meat well done, move the grill higher up after it has coloured, where it will cook slowly.

* Steaks, fillets and chops are easy to prepare; sprinkle over a few crushed peppercorns and brush with some herb- or chilli-infused oil. Buy steak that has some visible fat, as lean steak can dry up or become tough, even when cooked rare.

* Kebabs are an economical way to serve your favourite meat. Use bamboo skewers soaked in warm water for 15 minutes before threading. Leave small gaps between pieces of food to ensure even cooking.

* Avoid turning food in the first few minutes of cooking - this will help keep your grill clean and create attractive grill lines.

Fish and vegetables can provide flavoursome, healthy and colourful additions to the grill. Cook these when the heat is moderate to high.

* Foil-wrap whole cleaned fish such as trout and sea bass with some herbs and lemon slices before placing on the grill. Cook whole oily fish such as sardines directly on the grill - marinate them first for a while with citrus or Thai flavourings.

* Fillets or steaks of salmon, tuna, halibut or other firm-fleshed fish cook easily and quickly - but be careful not to over cook.

* Corn on the cob is delicious grilled. Simply remove the husk and silks, brush with butter and grill until toasted.

* Thickly slice courgettes and aubergines lengthways, brush with oil and grill, before serving hot or cold with a lemony dressing.

* Small new potatoes and root vegetables can be parboiled until almost tender before being skewered and grilled until nicely browned - delicious with a sour cream dip.

* Tofu, halloumi and mushrooms are good options for vegetarians. Marinate before thickly slicing or skewering onto kebabs.

Chicken, sausages and burgers require care when cooking to ensure food safety. Wait for a moderate heat before cooking, and always pierce the thickest part of the product with a skewer to check that the juices run clear.

* Chicken drumsticks and wings are ideal for barbecues as the skin helps to keep the flesh moist. Chicken breasts are great cut into strips and threaded onto skewers, cooking quicker than wings or drumsticks.

* Turn sausages regularly when cooking to avoid burning, and give a regular basting with marinade to get the best flavour.

* To ensure food reaches a safe temperature, invest in a meat thermometer and aim for a temperature of above 75˚C.