Marco Pierre White.

Multi-Michelin starred chef Marco Pierre White is sharing his top tips to make sure your barbecue isn’t a burnout this summer.

Marco recently teamed up with barbecue specialist HeavenChef to launch a complete collection of grills and barbecues, including the innovative MarcO-Grill, a portable grill weighing just 7kg.

A keen barbecuer, here Marco gives his golden rules for heavenly barbecue food:

• Brush the grill with oil before you begin to stop the meat from sticking. This will also reduce your post-barbecue cleaning time.
• Ditch the marinade – it masks the natural flavour of the meat and is likely to burn and ruin your food. The most I add to my meat is oil and rosemary.
• Wherever possible, try not to puncture your meat by turning it using a fork. As I have vast experience when barbecuing, I turn the meat with my hands to get the best results. Less experienced chefs should opt for tongs to achieve a similar result.
• If you’re cooking on gas, be careful not to grill your food. The key is to cook your meat slowly to let the juices baste and add that classic barbecued taste. Contrary to popular belief, it comes from the juices of the meat, not from charcoal!
• Keep the barbecue hood down as much as possible when barbecuing to inject maximum flavour.
• Season with a Knorr stock cube instead of salt and pepper to draw out the natural flavours of the meat.”
• Keep the barbecue hood down as much as possible when barbecuing to inject maximum flavour.

The HeavenChef range, which is powered by Flogas, is Marco’s first and only range of barbecues and includes the innovative MarcO-Grill.

For further information visit www.heavenchef.co.uk

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