While summer is winding to a close there’s still time to fit in a couple more barbecues.
And, it’s a pretty big deal if you’re chosen to be the pit master (a.k.a you’re turning the meat).
It usually means you’ve cracked the timing for the perfect BBQ.
No charred sausages on your watch…
Nor a single case of food poisoning – go you!
But, despite your role as top chef, it seems many of us have been making a crucial mistake in our BBQ cooking.
Do you have a genius cooking hack to share? Tell us about it in the comments section below...
Chef Lennox Hastie, from Sydney’s Firedoor, knows everything there is to know about barbecue.
Every dish at his restaurant is grilled, baked or heated over wood coals.
And, weirdly, he says that grill marks on your steak or sausages are a bad thing.
You know, those little black lines that we think look oh-so professional?
He gave BBQ novices some sage advice...
Lennox told news.com.au : “Nothing should ever be grilled on flame.
“You should never subject an ingredient direct to the flame because it’s a completely different flavour – it’s more astringent and bitter.
"You go to all that trouble of sourcing the best ingredients, so you don’t want to mess it up by putting it over the flame."
So, if you use a gas BBQ, you shouldn’t put the meat directly on the metal grill.
The chef said to avoid "that grill mark flavour, because you’re literally just branding it"
Lennox claims that we should all be investing in a grill basket instead for our outdoor cooking.
The metal works like a buffer around the meat to allow it to cook correctly.
The baskets, which look like metal cooling racks in a clamp-like mechanism, also mean delicate meat like fish won’t tear or get stuck to the metal.
You can pick up a cheap grill basket for around £10 on Amazon.
Lennox also claims that spray oil is best for meat, rather than brushing it on, as it allows you to give it a “light misting”.
Any more and your meat could go up in flames – what a waste.
Lennox added: “The oil’s just burning, and everything is black on the outside.”
Finally, the BBQ King advises that you buy quality ingredients where possible as it’s “more flavoursome”.
He added: “You’re going to get what you pay for.”