- Wooden skewers should be soaked in water overnight to minimize burning on the BBQ & metal skewers should be rubbed with oil prior to use to help prevent food from sticking to them.

- Dont poke and prod: Only turn meat once or twice. And definitely don’t squash everything down as this forces the juices to run out and leaves you with sad dry meat. Sausages are also best left alone – piercing the skins dries them out.

- Always put your cooked food on a clean plate or chopping board and never add marinade that was used for raw meat to cooked meat.

- and finally, rest your meat for a few minutes after cooking to allow the juices to settle.

Don’t forget to have a nice cold “bevvy” in hand and good friends to chat to whilst being the BBQ master!

Cooking a juicy T-Bone Steak and hate the raw bit of meat left near the bone?

At the start of your cooking, rest the steak on the bone end standing upright on the hotplate for a few minutes. This heats the bone a little before allowing the whole steak to cook as you normally would to your liking and hopefully a little more evenly.