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ESSENTIAL KIT

Other than a barbecue, there’s very little kit that you need, so I’d start with:

TONGS: Now, a key consideration with barbecuing is cross-contamination. If you put your raw chicken on the barbecue with your tongs, flip it over halfway, then take it off, all with the same tongs without washing in between, you’ve just potentially contaminated the cooked chicken with salmonella. Get two sets of long-handled tongs, one for raw meat and one for cooked, and don’t confuse them.

FLIPPER: A long-handled flipper is helpful for burgers – again, you should use two: one for raw and one for cooked meat.

TRAYS: The same goes with trays or dishes – use one to take your raw, marinated food out to the barbecue, and once it’s cooked, transfer the food on to a clean, fresh tray or plate.

OTHER: You do tend to get other bits of kit in a barbecue set – long-handled forks and such, but I tend to stick to the tongs and the flipper, as they’ll pick up and turn most things. A very stiff wire brush is helpful for cleaning the grill.

Note on the recipes: When the recipe instructs you to add the meat, fish or veg to the barbecue, your barbecue should already be hot and ready to cook on, whether using gas or coals – see here.