Barbecue essentials

First bring the meat to room temperature so it cooks evenly. Don't leave it out in the sun for hours or you risk food poisoning
Make sure the flat plate or grill is hot, or the steak will stick
Brush the steak with oil to prevent it sticking, but don't pour loads of oil onto the flat plate or it will smoke and burn
Turn it only once so each side caramelises properly
Set it aside to rest for a few minutes before tucking in

Spice up your barbecue with flavoursome rubs and marinades
Rubs are dry herbs and spice mixes used to coat food just before cooking for a tasty crust
Marinades are a liquid consistency and take a little longer to infuse
Thin steaks, small cutlets and seafood will need less time than large (or lesser quality) cuts of meat
Turning food regularly in a marinade helps to infuse the delicious flavours. To toss food without getting your hands dirty each time, place the meat or vegetables within the marinade in an airtight container that you can turn without risk of leakages
Delicate foods can be brushed with marinade just before cooking or while its on the barbecue
Drain food from the marinade before putting it on the barbecue so it will sizzle, not stew, on the flat plate and won't drip (if you're using the grill) which will cause flares that will burn the food and give it a bitter taste

It's much easier and faster to clean a warm barbecue than a cold one, so get it out of the way quickly
There are many great tools available that will scrape off the mess in a few seconds, but one trick is to use scrunched up aluminium foil, holding it with tongs to avoid burning yourself!