1. Rub half a lemon over the BBQ grill before cooking to stop your food sticking
2. Be patient! Wait for all the flames to die down and only start when the coals are grey and glowing
3. To gauge the temperature of a grill, place your open palm 5 inches above the grill. If you have to move your hand in 2 seconds, the temperature is high, 5 seconds is medium and 10 seconds is low.
4. Want to give BBQ fish a go? Try with fatty fishes like salmon and tuna as they don’t dry out as fast as other fish
5. Fish is perfect for grilling alongside vegetables, so don’t be afraid to stick them on the grill at the same time
6. Give meat around 10 minutes to rest after cooking before cutting, so that the juices can redistribute evenly.
7. Marinate. You won’t regret it. Leave overnight and then keep applying the marinade whilst cooking.
8. Add oil to vegetables AFTER barbecuing them. BBQ, then oil.
9. Keep a squirt bottle of water on hand to quickly put out any rogue flare ups that might ruin the cooking of your meat.
10. Make sure the wine has been sufficiently chilled before you start cooking, so you can enjoy a glass while you barbecue.
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