It is soon going to be National BBQ Week (26th May to 1st June)and we have been speaking with our friends over at Chilworth Manor Hotel to help us help you in having a great BBQ!
See below a few tips from their Sous Chef:
1. Make sure the BBQ is hot but does not have flames.
2. The thinner the meat/fish the quicker it will cook. Whole fish needs to have several slashes along its side down to the bone, this way the fish will cook quickly and evenly.
3. Make sure you drain excess oil or marinade off items before cooking to prevent burning.
4. A simple marinade for either fish or vegetable:
1 x garlic clove
1 x chilli with seeds removed
Tea spoon of salt
Tea spoon of dried oregano
Tea spoon of cumin seeds
Tea spoon of corriander seeds
1 inch of a cinnamon stick
1 x clove
1 table spoon of vegetable oil
1 table spoon of ketchup
Blend all the ingredients together until it turns into a paste. Rub the paste onto either fish or sliced vegetables. Allow at least one hour to marinade before cooking.