Try these handy barbecue tips from
Outdoor Cooking's master chef

Preparing the meat:

Let the meat reach room temperature before you barbeque. This helps to grill evenly.

Before you barbecue:

If you’re grilling steaks, trim any excess fat, and cut through the remaining fat every 1½“ or so. When barbecuing, fat shrinks faster than meat, and can cause the steak to curl.

Lighting the barbecue:

I always use a charcoal grill, and solid paraffin tablets to get the fire going.

Grilling temperature:

Make sure your barbecue reaches optimum temperature before you start barbecuing. For charcoal barbecues, you should have a single layer of ashy white coals, burning at a high heat level. If you’re using a gas grill, crank it up as high as it’ll go.

Oil the grate:

My preferred method – half an onion dipped in olive oil, rubbed steadily on the grate. The heat of the fire will take care of any residues, and the onion-oil combo both cleans and oils the grate.

Start barbecuing:

Place you’re meat on the grill. After ¼ of the grilling time has passed, turn the meat at a 45° angle. After an additional ¼ time period, turn the meat over and repeat the process. This will give your meat a cool and professional diamond pattern.