WATHER permitting, many of us will be dusting off our barbecues this weekend.
National BBQ Week is about to return for its 21st year (May 29-June 4) and the team have these hot tips for successful garden grilling.
- Marinating food adds flavour and helps to protect against high temperatures. To speed up the time taken, place food in a sealed plastic bag, then massage in the marinade and place in the fridge.
- Most first-time BBQ-ers buy a charcoal grill, but gas grills can now cost under £50, so what is best? Gas is simpler to use and more easily controllable, while charcoal is more traditional and adds that essential char-grilled taste.
- Don’t grill too quickly or on too high a heat food will burn on the outside while being under-cooked in the middle. The trick is to sear on high, then cook long and slowly. It helps if the grill-bars are well oiled.
- Achieving a true, smoky BBQ taste is best done by adding wood chips or herb branches onto the coals. Try different types of wood - apple is good.
- Red, green or yellow peppers taste delicious flame-roasted. Once the skin has blackened, place in a plastic bag to cool before peeling off the skin. Courgettes also grill well, as do chillies, asparagus and aubergine.
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