Fire extinguishers at the ready

  Compared to my usual enthusiasm I've been fairly slack this year with my BBQ efforts. I was going to show you a picture I took of some salmon I did manage to cook, surrounded with a cornucopia of colours, textures and tastes, but for some reason the picture came out blurred. I would tell you what's on the plate but it's so blurred I can't work it all out. At this point you're probably wondering why you bother to read this blog so I'll make it worth your while with a couple of helpful BBQ tips.

  Firstly, though it's always sensible to store your meat and fish in the fridge, you don't want to put it on the grill when it's cold. This is particularly important if you use the traditional British BBQ method where the delicious meat is put on the grill at its hottest, so it incinerates in the flames, rendering the outside carcinogenic before the inside is even slightly warm. Thanks but I'll pass.

  Now the meat is at room temperature, you want the cooking heat to be sensible too. If you're using charcoal, (the best option), let the flames go out before you start cooking so you're cooking over smouldering coal. 

  BBQing is a method of hot smoking and because you want the food to be enveloped by the heat and smoke, a cover is essential. They probably supplied you with one when you bought it so it may come as a surprise that it has a function besides keeping the rain and leaves out over winter. Put the food on the grill, cover it and leave it so the heat can build. Turn it over every few minutes but keep the lid on as much as possible. 

  Be mindful of fat fires. Fat drips onto the coals where it ignites sending flames to scorch the meat. If you see flames, splash a bit of water over to douse them. You can even use a spray bottle if you're organised or, if you like pretending you've just won a formula 1 race, you can spray champagne, (or beer if you're on a budget), over the flames. One last thing related to the subject of pyromania; putting a bit of oil on veg to help them colour is fine but if you slather meat in oil, it's more likely to catch fire and burn so don't. A bit of salt is fine but don't put pepper on before cooking because it burns and tastes bitter.

  That lot should help you if you're thinking of cooking alfresco in the warm weather and if you're not thinking of doing so, then you could be in more trouble than you thought and may need to seek professional advice. Today's picture was taken at a father's day lunch. Not mine, I just gatecrashed one and offered to make daiquiris.

Kirk outdoors

Chefsebastian.com