Whether it's for a quick dinner or to feed a crowd, New Zealand chef Chris Fortune has plenty of barbecue advice and recipes in his latest publication The Kiwi Sizzler. The key, he says, is to keep it simple ... always.
TOP 5 MARINATING TIPS
1. Be aware of how much sugar is in your marinade as it will burn quickly if your grill is too hot.
2. Marinate all proteins in the fridge to ensure safe food-handling techniques.
3. Freeze any extra marinade in ice-cube trays for ease of use next time.
4. Use non-reactive metals or plastic bags to marinate larger cuts of food in.
5. Don't use the marinade as a sauce unless it has been brought to the boil to kill any unwanted surprises.
TOP 5 BRINING TIPS
1. Bring a small amount of the liquid to the boil with the salt and any other ingredients, then add the balance of the liquid to bring it back to room temperature. Do not put proteins in a hot brine or they will start to cook.
2. Use a plate with a weight on top of it (for example, tinned fruit) to submerge the protein beneath the surface of the brine.
3. Proteins will absorb only so much liquid depending on how fresh they are (over-aged and frozen meats absorb less liquid) and the thickness of the cut, so experiment to find the best brining time for each cut.
4. Use fruit juices, stocks or extracts instead of water to give more flavour; freshen up any spices that are used by toasting in a dry frying pan prior to use.
5. Use brown sugar in your brine for a richer and darker colour, which gives a more attractive appearance when serving.
TOP 5 BASTING TIPS
1. As I've mentioned before, you can baste with a large stick of rosemary, or faggot of herbs that have been tied together, rather than a flavourless brush.
2. Avoid flare-ups when basting by having a tray under the grill to catch and absorb any extra liquids that spill over.
3. Basting only flavours the outside of the product and will not necessarily add more moisture (see brining tips), so don't over-baste and end up just slowing down the cooking time by opening and closing the lid all the time.
4. Balance a sticky sweet baste with citric acid or vinegar to give you more taste structure.
5. Use a baste that complements the food (such as rosemary with lamb, sage with chicken, thyme with beef) and does not overpower it - remember less is more.
