The key to a great barbeque is being prepared and knowing your way around your grill. Even the greatest pit masters prepare their grills and the workspace and plan ahead. This gives you much more time to have fun on the day of the barbeque and, the best part, less to wash up afterwards.
Five top tips for marinating:
It may be a relaxed Sunday afternoon BBQ, but never compromise the seasoning. Seasoning is often overlooked when having a BBQ at home but try to make it a priority just before grilling. Always use salt as a seasoning just before the meat is barbequed and be generous with it, and try to use a fine salt if possible.
DO NOT use a gas grill. The smoke from a gas grill acts as an ingredient in itself and can put off the smell and flavour of the meat on the grill. Instead, use one of the many other options such as; direct heat, indirect heat, with charcoal, with wood chips, with split logs.
Use wood from fruity trees to enhance the flavour of the meat. It could be apple, cherry, peach and even grape.
If you are using wood chips, soak them in water, preferably overnight, before draining them. Wrap them up in aluminium foil and place them in the grill. The higher water content produces more smoke from the wood chips, which in turn increases the flavour of the meat.