I found an Aussie BBQ cook at my parent's house, written by a self-styled BBQ-King.|
Anyway, his top tip was to dampen the coals, which I'd never heard of before.
Basically, just before you're ready to put the meat on, you spray a fine mist of water over the coals. This regulates the heat, and prevents the typically British cremated-on-the-outside-raw-in-the-middle effect.
+1 for mattigan's marinades, I did a similar chilli one couple of weeks back - delicious and cheaper than buying the ready-marinated packs from the supermarket
#6181526, By StaticKing BBQ Tips & Advice
StaticKing 300 posts
Seen 2 years ago
Registered 7 years ago