We are about to enter the summer and BBQ season and that means it is time to fire up the grill! The fate of the British barbecue is as pitiful as it is depressing. Hidden at the back of some mouldy, spider-infested shed during winter, it's hauled out at the first peep of sun and ritually abused.
However, having a successful barbecue involves more than simply char-grilling your favourite piece of meat, fish or chicken. It's more of an art (and a real man's thing as some men would say of course!) that requires making your own homemade sauce or marinade and using the right cooking process. Here are a few guidelines to consider.