Even though us hardened pit masters have been cooking outside throughout the winter, the coming week-end offers some spring like weather for the seasonal BBQ’ers. Now is the time to hone your grilling skills for the coming year. Learn how to make and control a charcoal fire and add wood chips for extra flavour. Perfect the two heat system – direct heat for burgers,sausages,steaks and for searing and colouring meat; indirect heat for larger and thicker cuts of meat. Make your own burgers and kebabs, use chicken thighs instead of drumsticks, make you own rubs and sauces. The more you practise basic grilling skills the more you will be confident and relaxed cooking for your family and friends. I am always happy to pass on tips and skills gained from over 40 years of BBQing, just pop in the shop or phone me. Two tips that I can pass on to make your BBQ gathering go smoothly are, firstly, buy a temperature probe, a cheap one will do, this will take the guesswork out of cooking meat, especially chicken ( at least 75C ), and will negate the need for you to use the kitchen oven (this is frowned upon in BBQ circles!). Secondly, if somebody asks for a ‘well-done’ steak, ask them politely, but firmly, to leave!