1. Prepare & preheat

Make sure your barbecue is clean before you preheat it. Electric gas barbecuess may take 10 to 20 minutes to preheat and charcoal needs to burn until the coals are covered with a layer of ash (approx. 45 minutes). Charcoal cooks the meat more evenly than briquettes. Allow the meat to come to room temperature and remove from packaging 20 minutes before cooking. Season or marinate if you like, but don't salt the meat until the last moment, as it will draw out its juices.

2. Sizzle

Brush the meat with oil and lay gently on the barbecue.  Cook slowly until browned and turn just once. Use tongs rather than a fork, so you don't pierce the meat. Cook the meat on its first side for 60% of its total cooking time, and the 2nd side for the remaining 40% of the total time. Use the press test to check if your meat is done, or use a meat thermometer for larger cuts.

3. Rest

Don't be tempted to serve your burgers, steaks and other cuts straight off the barbecue - this will lead them to seem tough and will let their juice run out. Rest the meat on a rack, loosely covered with foil in a warm place for up to 20 minutes.

4 - 6 minutes in total

6 - 8 minutes in total

10 - 20 minutes in total

30 - 60 minutes in total