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Let鈥檚 face it; we don鈥檛 take that seriously in the UK. At this very moment there are grills still in pain after a long sentence of garden misery. All that is a sorry sight. But we all like playing with fire - even if it鈥檚 a fair-weathered passion, and the flames are soon burning again if the weather鈥檚 nice. Just try and have a few BBQ recipes at the ready during the early excitement of the season.

Adam Perry Lang

Barbecue expert called time on a career in copper-panned French kitchens to follow his passion for BBQ, from New York to London鈥檚 Barbecoa restaurant. He offers a few handy tips for summer and sheds light on the :

1.听听听 Invest in a good barbecue. This means you need a grill surface 鈥� cast iron is particularly good. Buy a good-quality grill brush because constant cleaning will help ensure that your grill remains non-stick.
2.听听听 Lightly oil the grill surface. Use a clean tea towel that you are willing to part with. Fold it up, lightly coat with vegetable oil and, using a pair of tongs, brush the grill surface. (This will accentuate the grill lines on your burgers).
3.听听听 Create a safe zone, an area where there are no flames on the barbecue. If flames start rising up, you have a safe haven where your food won鈥檛 burn.
4.听听听 Cook with shorter and thicker cuts of meat. That way you develop a more flavoursome crust and help to make the meat juicy. Rib-eye steak is particularly good. Re-season as you cook because grill bars tend to pull off spices and seasonings.
5.听听听 Glaze and sauce toward the end, otherwise the sugar will cause the meat to burn.
6.听听听 Consider vegetables 鈥� onion flavours work well because of the natural sugars. Leeks, spring onions and vegetables in their skin, such as onions and sweet potatoes.
7.听听听 Make easy side dishes beforehand, so you don鈥檛 have to walk away. That way you鈥檙e at the heart of the party and enjoying yourself 鈥� the most important part of barbecuing.

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Pulled pork is a staple of the southern-style American BBQ

Barbecuing is taken very seriously in America and the is intriguing. But how does the food differ along the country鈥檚 barbecue trail? 鈥淧ut simply, southern-style barbecue, or what people like to call American-style barbecue, is really more about low and slow 鈥� cooking over a lower temperature for a longer period of time, using wood as the primary source of cooking鈥�, according to Adam. Then there鈥檚 the , which is direct grilling, usually found in the North East. So, what does he prefer? 鈥淭hat鈥檚 like choosing children!鈥�

It鈥檚 surprising that authentic southern-style flavours still haven鈥檛 migrated to the UK. But maybe this is the summer where it all changes. Early signs are bright, as are springing; we鈥檙e seeing competitions taking place imitating the 鈥� and even a in Bristol.

What are you barbecuing this summer? Have you tasted Southern-style barbecue?

Michael Kibblewhite works for the 成人论坛 Food website.

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