With a scorching heatwave on the horizon, people up and down the country will be dusting of their barbecues ready for delicious dinners in the garden.
Whether you like a classic burger and kebab or opt for something fancier, you'll want to make the most of the sun - as let's be realistic, it probably won't last long.
But it turns out that many Brits are making a fair few mistakes every time they open up that grill, and you could be denying yourself an even tastier meal.
Stevie Cheape, the head chef at Campbells Prime Meat, says: "While barbecuing may seem simple, avoiding a few mistakes can turn a good experience into an exceptional one."
Here are six of Cheape's main grilling tips to get the best food possible:
Don't forget to clean the grill
It's a simple one to forget but can lead to your food sticking to the grill or bacteria clinging to your food from whatever food was last cooked. From a picky eater's perspective, an even worse event would be unharmonious flavours mixing due to the leftover food. To prevent any of this from happening, before and after each use make sure to thoroughly clean your grill. Using rapeseed or vegetable oil will also help your food from sticking to the grates.
The less the better
There might be many hungry friends and family members waiting for a burger, but patience is a virtue. Overcrowding a grill can cause burgers to be unevenly cooked. Ample space leads to better airflow and heat distribution. Grill in batches instead of all at once for the best burger results.
Barbecues aren't for just meat
Everyone loves a good hamburger, but don't be afraid to branch out. Vegetables like corn, peppers, and artichokes can be grilled to perfection and create a great crunch. If you prefer fruits, pineapples, watermelon, and peaches can be grilled to enhance their sweetness or for a surprise dessert for your guests.
Let the meat cook
Again, patience. Though it's tough, try not to pretend you're on "Master Chef" with constant flipping and pressing burgers. Flipping too often leads to less crispy burgers and sometimes uneven cooking. Pressing on the patties too often removes juices and flavour from them. It's best to let the meat cook without disturbance for a few minutes on each side, and just to be safe use a meat thermometer to make sure you're achieving your desired cooking level.
Rest the meat
It's hard when you smell barbecue to refrain from instantly taking a bite. But it's worth the wait. Resting meat allows the juices to settle and distribute throughout, so your food will be more flavorful and tender. After cooking, cover it in foil and let it rest for 4-5 minutes before serving.
Learn more than one way to grill
Direct grilling is great and gives you the classic grill marks of a barbecue. But if you really want to impress your guests, use indirect grilling techniques. First, create a two-zone fire by placing coals on one side of the grill and your food on the other. Then feel free to experiment with either a smoker box or put a drip pan between the heat and your food. Indirect methods are great for larger cuts of meat that require more time to tenderize. It also allows more slow and more controlled cooking than your typical grilling.
