On the grill

On the grill

By
Michele Curtis
Contains
23 recipes
Published by
Hardie Grant Books
ISBN
9781742700229
Photographer
Gorta Yuuki

The most important thing about barbecuing is to avoid flip-flopping ingredients around too much. Meat, poultry or fish should be placed on the barbecue and left alone for the suggested cooking times and only turned occasionally. If you repeatedly turn the food then the surfaces will become darker and darker, but the heat will not penetrate to cook the insides. If the food is burning, it means your barbecue is too hot. Lower the temperature or, with a solid fuel barbecue, move the food away from the direct heat to a cooler part of the barbecue.

Featured Recipes in this Chapter

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