BarBecue & Grilling ...

ALWAYS make sure that the barbecue is on a firm heat-proof surface, awat from buildings, tress fences and anything else that might catch fire. 

NEVER leave the barbecue unattended 

ONLY use proper barbecue lighters, NEVER use paraffin, petrol, white spirit or lighter fuel the barbecue. 

LIGHT THE BARBECUE 45 minutes before you start cooking. 

KEEP CHILDREN away from the barbecue area 

USE long handles tongs and oven gloves to avoid burning yourself. 

Prepare as much as you can before you start cooking. Good organisation makes for a relaxed barbecue. 
Food keeps fresher and cleaner if kept inside until needed; keep prepared food covered where possible. 

Lightly brush the cooking rack with a little oil to help prevent the food from sticking. 

Wooden skewers are great for vegetable kebabs soaking them in water for 30 minutes stops them catching fire. 

Relax. Wait until the flames die down and a layer of ash forms. If you start cooking while the coals are still glowing, the food id likely to burn. 

Vegetables that don't have a strong flavour benefit from a tasty marinade and basting during cooking - barbecues do not lend themselves to subtle cuisine. 

To prevent your food from becoming overcooked or burnt on the outside wrap it in foil as a protective barrier. 

Throw a handful of herbs on the charcoal and enjoy that delicious Provençal aroma. 

Spare a thought for the global environment. Using British sustainably-produced charcoal reduces the demand for fuel made from tropical hardwoods.