It’s time to grab your tongs and flip those burgers because it’s barbecue season. Behold the hacks that'll make your grilling life a little bit easier
Barbecues are great but when you’ve got the British weather and hungry mouths to contend with, getting beautifully charred and caramelised meats, fish and veggies can be something of a minefield.
Let us soothe your barbecue woes with these genius hacks.
Let’s face it, when it comes to marinating chicken pieces for that succulent kebab, it’s a sticky business. Not anymore, though …
Put that meat in a jar along with some spices and shake, shake, shake. Consider those sticky fingers well and truly avoided.
There’s something fishy going on ...
Fish cooked on the barbecue can be pure joy. That is, until it gets stuck to the grill and falls apart before your very eyes. Never fear, a lemon or lime will be your friend here.
Lay the fish on a bed of lemon or lime slices (either will work) before grilling and they’ll stop sticking to the barbecue. Boom.
Clean the grill with an onion
No one likes cleaning up after a barbecue. It’s like your normal washing-up, but so much worse. While your grill is still hot (be careful!), take half an onion, stick a fork in it and use the cut side to scrub off the mess.
The idea is that the oils from the onion will blast through most of, if not all, the grit – without wearing out your sponge (or arms).
It’s all about the two-zone grill
There’s a big difference between nicely charred and burned to a crisp. By keeping one side of the grill hotter than the other, a two-zone grill if you will, you can sear the meat on one side and then move it over to the cooler side to finish off the cooking. Goodbye burned bits.
When the world gives you lemons, smoke them
Don’t just sizzle those sausages: grill some lemon slices on a low-heat (peel-side down) for a few minutes before squeezing over meats, veggie skewers and salads. It will add some great flavour.
Stick it to them
Wooden skewers are so overrated. Trying threading pieces of meat (hello there lamb) or red peppers and courgettes on rosemary sticks. When the juices start flowing, they’ll infuse said meat and veggies with the flavour of the herb.
And again …
Yes, we’re talking skewers again but it’s an important point. If you want to stick with tradition (sorry), use two skewers instead of one to stop those pesky pieces of meat rotating as your turn them over.
Plus, soaking them in water for about half an hour before using them will stop them from burning.