Skill to grill: 5 tips for a successful barbecue

Mais Al Nashash of Better Life outlines a list of techniques, props and instructions to ensure your barbecue is on point

Here are some tips on how to have a better barbecue. Courtesy Better Life

It's ­important to make the most of the outdoors at this time of year. The picnic weather we're enjoying provides the perfect ­opportunity to get your friends and family together for a barbecue. However, using said barbecue is not the easiest of feats. Before firing up the grill, here are some tips to ensure you get it right even if it's your first time.

1) Know your technique

You can use charcoal, wood chips, split logs, direct heat or ­indirect heat to help your food achieve that sought-after ­smokiness. Using wood from fruit trees adds an extra flavour punch. You can also soak wood chips in water for an hour (or overnight), then drain them and wrap them in an aluminum foil, before using them in the grill to produce maximum smoke.

2) Be patient

Do not, we repeat, do not rush your barbecue. Wait until the flames are grey and glowing – that's when you add the meat. To really lock the flavours in, use a grill that has a lid, so you don't let any of the smokiness get away. Let the heat and smoke fill the grill and get absorbed in the food to get a flavourful barbecue.

3) Aluminum foil is your BFF

If you don't have all the barbecue tools on hand, just crumple a sheet of heavy-duty aluminium foil, pick it up with tongs and, voila, you have a grill brush. No one likes cleaning, especially not a grill. Laying down a few sheets of aluminium foil at the bottom of the cooker before putting in the briquettes makes it easier to clean up after.

4) Marinade is key

Marinating your food with your favourite herb and spice ­combinations is important, ­especially for a barbecue. Save some marinade for later, ­however, and brush your fish or meat every 10 minutes while it cooks. This will help add ­moisture and give your nosh a ­golden-brown glaze.

5) Smokey veggies

A barbecue doesn’t have to be a meat feast – fire and smoke work beautifully with vegetables, too. Just slice them thin and grill right away, without any oil or seasoning. Wait for the charred bars to appear on the vegetables, then season after taking off the grill with some olive oil and vinegar.

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