Get it right - Barbecue
Olive|July 2020
Expert tips and tricks for serving perfectly cooked, smoky, juicy meat every time
ADAM BUSH 
Get it right - Barbecue

It can be tricky cooking food on a barbecue, but the secret to getting it right lies in clever planning and some simple know-how. From the importance of pre-cooking meat to banking coals and the beauty of a fiery, smoky-sweet glaze, get these right and your barbecue game will become unbeatable.

Steps to success...

PLANNING

It’s important to plan exactly what and when you want to eat. Schedule the pre-cooking of the meat into your day, as well as the time it takes to prepare, light and heat the coals of the barbecue so you don’t end up eating much later than planned.

PRE-COOKING

Avoid raw-in-the-middle meat at a barbecue by giving it a spell in the oven first. You may think this is cheating or will result in a drier end result but pre-cooking at a low heat raises the internal temperature of the meat very slowly.

This ensures it will be fully cooked yet still juicy and tender once it’s left the barbecue grill. This is a technique most restaurants employ – pre-cooking and then finishing for service reduces the time customers have to wait for food and the hands-on cooking time without any effect on the finished product.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the {{IssueName}} edition of {{MagazineName}}.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM OLIVEView all
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023