#6181526, By StaticKing BBQ Tips & Advice

  • StaticKing 23 May 2010 08:24:31 300 posts
    Seen 1 year ago
    Registered 7 years ago
    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
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