Main Ingredients:

See below

Cooking Preparation of the Recipe:

Charcoal-burning barbecues
1. Setting it up
Place the coals in the barbecueand add solid lighting bricks or fluid in between layers so the barbecue can burn evenly. Once lit, never add flammable liquids.

2. Perfect heat
Getting the heat right is the next step towards making the perfect barbecue. Wait until the coals have turned grey-white - this can take an hour and shows they?ve burned thoroughly and will radiate a fairly constant heat.

3. Cooking
Next, place the food on the grill. It shouldn?t burn - charred, black food is caused by coals which aren?t heated properly. Watch fatty foods like burgers and sausages. If fatty foods like these are put over hot coals, the fat will add to the flames making the food inedible.

4. Cover up
One of the most under-used items in British barbecuing is the cover - using it gives a much smokier taste to your food. Place the cover on and leave the vent open. The barbecue stays warm longer and food is heated more evenly.

5. Flavour
The addition of dampened bark chips or herbs will add a rich flavour. Be adventurous: small omelette pans and ovenproof dishes can be used to create sumptuous sauces or to cook food that won?t work on an open grill. You?ll be able to serve a much wider range of food this way.

Gas-powered barbecues
Advantages of gas
Gas-powered barbecues warm up quickly and heat can be varied according to the food being cooked. Treat the gas barbecue as a portable hob. Any food you can cook on the stove-top will transfer well, including sauces and dishes cooked in pots. Gas barbecues are quicker, easier to clean, more controllable and safer.

Flavour control
Gas burners come with built-in lids - locking in smoke for flavour. Purists argue gas burners don?t add the same level of flavour as charcoal. Compensate by adding wood chips and keeping the lid closed.

Disposable charcoal barbecues
Disposable charcoal barbecues are the least controllable barbecue, but are cheap and ideal for occasional feasts. They come with lighting paper and charcoal. They?re easy to start and need minimum maintenance. Unfortunately, they don?t have adjustable vents or lids, and this limits what you can cook. You can buy two sizes: although the larger ones have a larger cooking area, they won?t last as long as kettle-shaped burners. Let the coals become white before cooking; this normally happens within half an hour.

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