Tom Wolfe's Barbecue Tips

Calor Alfresco consultant Tom Wolfe, celebrity caterer and owner of Blue Food Produktions, has put together this list of great bbq tips:

Have everything to hand when barbecuing. The culinary term is mis en place, which means simply to have everything you need close by. Place everything on a side table next to the barbecue to eliminate too many trips to the kitchen. This allows you to not only keep a constant eye on the barbecue but also to spend more time enjoying the company of your guests.

It is essential when barbecuing to marinate the meat, fish, or poultry before it hits the grill. Marinades ensure flavour and help with tenderising. Give them at least 20 minutes to start working and for some foods like red meats, pork or poultry, you may want to marinate them overnight.

Fish requires only about 20-30 minutes marinating time before cooking because the acid in the marinade will ‘cook’ the fish if left on overnight.

Do as much preparation as you can the day before your party. Make the marinades, and if appropriate, marinate the meat or poultry. Make the side dishes and prepare an easy dessert that just needs finishing off on the day.

Cook in foil: the French term for cooking food in a bag is en pappillotte and is ideal for cooking foods that can easily fall apart, stick or burn, like fish. Tear off a sheet of foil, brush with oil, add the fish fillet skin side down, salt and pepper, a squeeze of lemon and a splash of white wine. Seal it by folding together the corners and then barbecue for about 3 minutes on each side.

Use a patio heater. The changeable UK climate means it’s an essential tool for keeping your guests comfortable in the garden. It will also ensure that the party keeps on going, even after the sun has gone down.

Here are my favourite tools for barbecuing:

Tongs - the most essential tool which saves you from burning your fingers.
Spatula - perfect for flipping anything on the grill.
Basting brush - to ensure you don’t waste your marinade. Brush the meat/fish to add that extra flavour while cooking.
Water spray bottle - grease fires are the enemy as they give food that bitter, charred taste, so keep this on hand to stop any flare-ups.
Oven mitts - an essential when the heat is turned up.
Grill fork - great for turning food and lifting big pieces off the barbecue.
Wire brush - It’s important to keep the grill clean while you’re cooking. This tool will help keep your grill free from burnt on bits.
Gas barbecues have come along way in the past few years. You can’t beat them for speed and ease of use. The key is to start barbecuing on a grill that has been pre-heated for at least 10 minutes. The intense heat will seal in the flavour and ensure those sought-after char marks.
When you’ve finished cooking it’s easier to clean the gas barbecue whilst it’s still warm, using a wire brush.

A wide range of gas barbecues, barbecue accessories and patio heaters suitable for all tastes and budgets are available from Calor Gas Direct on 0800 662 663 and from www.barbecue-online.co.uk which also has a great range of party games that'll keep everyone amused.

Other articles from July 2003 newsletter: