Barry is the Head Chef in the Bay Leaf Restaurant in Horkans Garden & Lifestyle Centre, Turlough. He has given us some invaluable advice on how to have the perfect Barbecue.
Do not leave raw food in the sun before cooking. Keep it cool (but at room temperature) and covered until you are ready to cook it.
Try not to pack food onto a skewer to tightly. Leave some gaps around each piece so that they can cook through thoroughly.
Always soak bamboo and wooden skewers in water for about 30 minutes before using or they will catch fire during cooking.
Flatmetal skewers for kebabs help to stop the food from spinning around when you turn them.
Only baste food with a glaze during the last 10 minutes or so of cooking, otherwise it tends to burn.
Have a spray bottle of water handy to put out flames as they appear.
- Always set a barbecue on a firm level surface away from anything that could catch fire.
Never try to start a barbecue in high winds.
Never use a barbecue indoors unless it has been specially designed for this purpose.
- Always open the lid on a gas barbecue before lighting.
Once a barbecue is alight, never leave it unattended.
Never use charcoal on a gas barbecue. Charcoal burns very hot and will melt and crack the frame of the barbecue.
Never light a barbeque with paraffin, petrol or white spirits.
Never attempt to move a barbeque once lit.
Dress sensibly when cooking on a barbecue. Avoid loose clothing and wear an apron.
- Always leave a barbecue to cool down completely before cleaning and packing it away.