It's National Barbecue Week, the perfect time to pass on inspiration and a few top tips and techniques to liven up the grill experience beyond sausages and burgers. Smoke some fish, make your own marinated lamb kebabs or even make desserts in foil parcels. Your barbecue is hugely versatile, so fire it up and get cooking.
Also, if your marinade contains sugar – don’t put the meat over a high temperature otherwise the sugar will burn too quickly.
Most meats benefit from marinating. The easiest way to do it is in a large, re-useable freezer bag. Put the empty, open bag into a bowl so that you can fold back the opening of the bag around the rim of the bowl. This holds the bag steady and open for you while you put your marinade ingredients in, then your meat.
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Ali Ray is as passionate about camping as she is about eating and cooking with locally produced food. You can read more from Ali in Camping & Caravanning and online.