1. When making your own burgers, don’t make the mistake of using lean steak mince. The juiciest and most flavoursome burgers are made with beef having 20% fat content, usually chuck or braising steak. If you can’t buy it, get your butcher to mince some up fresh.
2. When using a charcoal BBQ, only cover half the grate with lit coals, that way you have two cooking zones, one hot zone for direct searing of burgers and steak etc., and a cooler side for indirect cooking of larger pieces of meat.
3. When using a tomato based BBQ sauce, only use it for the last ten minutes of cooking, as the sugars can blacken the food.
4. Invest in an instant read meat probe, to take the guess work out of cooking meat, especially chicken.