Barbecues are perfect for al fresco eating during the summer. Easy to set up with the simplest of equipment, the barbecue provides charcoal grilled food that is difficult to beat for flavour.
For successful barbecues, the charcoal must have reached the correct temperature before you add the food. Wait until the coals are grey and covered with ash: after about 30-45 minutes.
The temperature of barbecues cannot be adjusted but most units have several grilling positions.
Barbecuing is suitable for many foods. Tender, lean, quickly cooked cuts of meat are ideal try steaks, chops, burgers, sausages, kebabs or chicken portions.
Grill about 10cm (4in) above charcoal and allow the following cooking times per side,
Steaks: 5-10 minutes
Sausages: 5 minutes
Burgers: 5-7 minutes
Chicken: 10-15 minutes
Lamb chops: 4-5 minutes
Pork chops: 7-8 minutes
Fish tends to break easily, so cook on a fine meshed grid or in a broiler, a hinged grill which holds the fish and enables you to turn it easily.
Use firm fish cut into steaks, or whole fish such as trout, mackerel or sardines.
Cook fish steaks and small fish for 6-9 minutes per a side.
Larger fish take 10-15 minutes
Because they cooked dry, meat and fish are best marinated
Coat well with marinade and leave for atleast an hour.
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FISH MARINADE
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4tbsp olive oil
4tbsp lemon juice
2tbsp finely chopped parsley
1 small onion, grated
Salt & pepper
Make 3 shallow, diagonal slits in the skin and pour marinade over.
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MEAT MARINADE
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2tbsp olive oil
2tbsp red or white wine
2tbsp lemon juice
1tbsp herbs, sage, parsley, thyme
2tsp soy sauce
1 shallot, finely chopped
1 garlic clove, crushed
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VEGETABLES
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Most vegetables take only a few minutes to cook.
Cut into chunk and thread onto a skewer.
Brush with oil and sprinkle with herbs.
Boil corn on the cobs until tender.
Brush with butter.
Grill for 3-4 minutes until brown.
Rub potatoes with salt and wrap in foil.
Cook for 45-60 minutes.
Or:
Boil potatoes until partially cooked.
Grill for 10 minutes until skin crisps.
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