Summer BBQ: How to perfectly barbecue meat

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “The fragrant oils in the black pepper combined with celery seed, paprika, onion and garlic ensure that the meat is seared with a delicious crust,” McIntyre explains to The Independent. “The power of the hot coals will maintain a high temperature for a long time to give you the chard crust and caramelisation that grilling good meat is all about.” Take the meat out of the fridge in advance If you're cooking a steak, it’s essential to take the meat out of the fridge to come to room temperature. “This will lower the steak’s cooking time as well as aid an even cooking of the meat,” McIntyre says. “If the steak is cold when you start to cook it, the outer part of the meat will overcook thus drying it out.” Add wood to your coals for extra flavour “I use cherry wood when making Peking duck,” reveals Andrew Wong of A Wong, Pimlico.