Do It Yourself

/>1. Relatively speaking they are high in fat compared with other food. Now I know we need fat to drip onto the coals to produce the smoke to give the flavor however an excessive amount of fat and the BBQ will flare up – a sure fire way to cook up a burnt offering.

2. They are made from ground beef and that means they must be cooked through. Food poisoning is generally caused by the bacterium e-coli that grows on the surface of the meat. Cook the outside of a steak and you can safely eat the inside raw but think about a burger, with ground meat, the meat that’s on the inside has also been on the outside.

Therefore if you are not yet convinced about your man’s BBQ capabilities select a meat that doesn’t need to be cooked through to be safe. Try barbecue beef, barbeque lamb or BBQ fish.

Back to the “coals are hot, flames are not” theme it’s important to light up the grill on its highest position away from the coals. This implies that the meat will be cooked slowly thus providing you with the best guarantee that it will be cooked through and should there be a “flare up” you are also protected as you can be from burning. Obviously if it’s going too slow, lower the grill step by step till you get the sizzle, to put it differently start gently and slowly work up the heat.

Lastly to make for a truly flavorful cookout, why not try a marinade? Marinades not just add flavor, they also tenderize and all that is needed is a little thinking in advance for preparation time. There is a good few web sites to choose from offering free barbecue recipes so it is easy to find different menu ideas.