Marinating - If you want to impress your guests, marinate your meat at least 2 hours before cooking (or over night). There are plenty of marinades available off the shelf, or, it’s easy to make your own with these basics:

- Wine or Beer
- Herbs (Rosemary/Thyme)
- Garlic
- Salt & Pepper

Use enough to just cover the meat. Remember, DO NOT mix beef with chicken.

Pre-Prep - Ensure all your salads and condiments are prepared. You will need to cook any chicken (that has not been butterflied) beforehand. Cook the chicken in either the oven or microwave according to instructions on the packet. Then, cook the chicken on the BBQ Grill as soon as it has been pre-cooked.

If you’re cooking Chicken Breasts, simply butterfly each piece (split downwards) and there is no need to pre-cook.

Lighting the BBQ – If you have a Gas BBQ, this is pretty straight forward. However, for those with a Charcoal BBQ, follow these steps:

Firstly, make sure the charcoal is dry. Then add firelighters (if using) to the middle of the BBQ and pile on the charcoal to make a mound. Add fire lighters sparingly within the mound, or, if you're using lighting fluid, squirt this around the charcoal. Light the charcoal and let it burn. Once the charcoal is 30% white, spread it and leave for 10-15 minutes, then, you're ready to cook.

Cooking - Ensure all meats are defrosted beforehand, however, thin beef burgers can be cooked from frozen. Keep meats separate up until they’re put on the BBQ. Turn meats regularly and cook until the meat is piping hot. Cut into the meat to check there is absolutely no pink (especially with chicken) and that the juices run clear. Then, the meat is ready to eat!

And for some great BBQ Recipes, check out our Homemade Burgers Recipe – complete with cook-a-long podcast.