Cook your steaks, kebabs, bangers and burgers, or a selection of
garden fresh vegetables and fruits nice and steady until rich,
aromatic and browned, and then turn gently just once using direct
heat method. Use long handled tongs rather than a fork, which may
pierce the meat and allow valuable juices to escape.
It's all too easy to overcook on a barbecue, leading to charred,
leathery, dry meat. We don't want excessive flames as this turns
the oil to carbon, leaving an acidic taste from the meat. To ensure
even cooking use the 60/40 method. Cook the meat for 60% of the
time on the first side, then turn and cook for the remaining 40%.
Take care: as soon as the meat browns it must be moved further away
from the heat source so that the inside can cook before the surface
burns (the exceptions are thin cuts such as mini-steaks and
medallions). Raise the rack so that it is about 30cm above the
charcoal- at this height the temperature is just right.