Big Book of BBQ. Pippa Cuthbert

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      ■ Always wash your hands thoroughly before and after handling raw meats.

      ■ Always keep your food cool, covered and out of the reach of animals and children.

      ■ All meats should be thoroughly defrosted before cooking. The best way to do this is to defrost them in the fridge overnight.

      ■ All marinated foods should be refrigerated until about 30 minutes before cooking unless a hot marinade has been used (see page 10). Take chicken out no longer than 30 minutes before cooking.

      ■ Use separate dishes to transfer uncooked and cooked meats and never combine the two.

      ■ Check your meat is at a safe temperature for eating; insert a meat thermometer into the thickest part of the flesh so it is as close as possible to the centre of the meat. Avoid contact with bones, which will give you an inaccurate reading. The temperatures should read approximately:

      Beef/lamb/venison = 60–65°C (140–149°F) for medium-rare, 70–75°C (158–167°F) for well done. The meat should feel soft but firm and should still be juicy.

      Pork = 65–70°C (149–158°F). The meat should be opaque throughout but still juicy.

      Chicken = the flesh should be opaque throughout with no traces of pink and the juices should run clear when a skewer is inserted into the thickest part of the flesh.

      ■ Don’t assume that meat charred on the outside will be cooked properly on the inside. Check that the centre of the food is piping hot, particularly when cooking chicken, burgers, sausages and kebabs.

      ■ Always have a bucket of sand nearby just in case the flames get out of hand.

      TOOLS OF THE TRADE

      Long tongs

      These are essential for turning meats. Avoid any with sharp teeth or you will pierce the meat, and juices will be lost causing flare-ups and tough, dry results.

      Wide spatula

      A useful tool when dealing with whole chickens, pizzas or any large items. Ideally a pizza paddle with a long handle will do the job best. Otherwise use a large flat fish slice with a long handle.

      Clean plates and trays

      Essential for cooked food. Never put cooked meats back in the same plate or dish that they came in. One trick is to line the dish of uncooked meats with clingfilm. While the meat is cooking, remove the clingfilm and you are left with a clean dish for the cooked meat.

      Timer

      An extremely useful piece of equipment to have at your side when manning the barbecue. Over-cooked meats are never a joy to eat so set the timer and then you can carry on socializing. Timers are particularly useful when the lid is down and you can’t see exactly what is going on.

      Brushes

      Essential for basting meats or vegetables as they cook. Today you can buy heatproof silicon brushes but if you can’t get hold of these, just use whatever brushes you have available. If you don’t have a brush then try using a bunch of hard herbs such as thyme and rosemary to dip into the marinade and brush over the meat or vegetables. This is just as effective and imparts a delicious flavour at the same time.

      Kitchen paper

      Essential in order to keep your workspace clean. It is also useful to help absorb any meat juices when meat is resting.

      Large kitchen knife

      This is useful for carving large cuts of meat such as a fillet of beef or a whole chicken.

      Small sharp knife

      Use this to test if the meat is ready. This is particularly important for pork and chicken, where bacteria are more likely to be found and the temperature is more critical.

      Thermometer

      This enables you to test if your meat has reached the correct temperature (see “Food safety and hygiene”, page 11).

      Long matches or lighters

      These enable you to light the barbecue easily without burning your fingers.

      Chopping boards

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