Part two of our art of char grilling series is all about those fantastic BBQ tips from the experts in the industry that may just turn your next BBQ into the best you’ve ever had!

1. According to Steven Raichlen, storing your Heat Beads® BBQ Briquettes in a metal can with a tight fitting lid prevents them from becoming damp.

2. If you can’t leave your Heat Beads® BBQ Briquettes in your BBQ to cool (if you’re camping etc), they can be lifted with a metal spade into a galvanised iron can with a tight fitting lid to cool.

3. According to Vlado Gregurek of Vlado’s – one of Australia’s most renowned steak houses, instead of using a spray-on oil to grease your grill plate a piece of beef fat is perfect. This can be stored in the freezer and rubbed over the grill before you begin cooking for a more succulent, natural taste. Being Greek, Stavros from Stavros Tavern, suggests you can also use lamb fat, which is, ‘natural, cheap and available’.

4. Vlado also suggests after cleaning your grill with a steel brush, to continue cleaning with a clean cloth and warm water (with gloves on of course!).

5. When using wooden skewers for BBQing soaking in water first can minimise burning. They are best soaked overnight.

6. Allan Campion suggests that as well as being fantastic for everyday BBQing – if you have a lazy Sunday or a special event coming up – Heat Beads® BBQ Briquettes are perfect for slow cooking. This allows interaction between the flavours of the food or your marinade/rub and the heat from Heat Beads® BBQ Briquettes to create succulent meals that will literally melt in your mouth.

7. Keep portable metal BBQs under cover when not in use or they will rust. Cover brick BBQs to keep out rainwater and remove metal parts. A rubbish bin lid will do, but make sure it is securely anchored or it may blow away and cause damage. Scrape down and clean the grid frequently for best results.

8. French breads and vegetables to accompany meats can be wrapped in foil and heated on the side of the BBQ. Skewered vegetables are also easiest to eat outdoors. Also score the fat off chops and steaks to prevent curling.

9. To give a pleasant aroma to barbecued food, burn a few sprigs of fresh herbs in the briquettes while the food is cooking. Rosemary, marjoram or thyme are very aromatic.

10. According to Julian Wu, Asian-style BBQ expert and well-known BBQ grill-master, using two bricks to elevate skewered fish and seafood kebabs off the coals prevents the common problem of fish burning on, and sticking to the grill plates.

11. When cooking steak on a BBQ, seal it on both sides. Beads of juice on the uncooked side indicate that the meat is ready to turn. Do not turn the steak more than once; too frequent turnings result in dry, tough steak.. It is best not to cut into a steak to see if it is ready – it will lose its juice that way. Instead, press the surface of the steak with tongs. Rare steak is soft to the touch with the outside cooked and brown, and the inside red. Medium steak is firm to the touch, well browned on the outside and pink in the centre. Well-done steak is very firm to the touch, very well browned on the outside and evenly cooked through the centre, but not dry.

12. Honey or sugar in marinades are likely to burn if cooked on a high heat. It may be necessary to cook the meat on a lower heat immediately after sealing.

If you would like to view a short video on all the fantastic BBQ Tips from the Steven Raichlen BBQ, click here

Stay tuned for the third part in our series next week, on all the ingredients needed for a successful BBQ!