Tuffers Top BBQ Tips

One of the most surreal emails I have ever read came through yesterday. Apparently the quality Pork Standards people have set up a site called LovePork (not as kinky as it sounds) where Phil Tuffnell gives us his Tuffers Top Tips on how to cook the perfect piece of pork.

Before we get onto Tuffers Top Tips, LovePork is also searching for the country’s best BBQ-ers to share their barbecue trade secrets for the chance to win a luxury portable BBQ set consisting of a funky bucket BBQ, BBQ King Chef’s hat, apron and glove. There will be one winner each week from the start of the ashes (8 July), right through to the end in August.

The best tips will feature on LovePork.co.uk

Moving on to Tuffers Top Tips - here goes…

- Don’t rush - all BBQ’s need preheating, whatever the type. It helps the meat to cook more evenly and will prevent the burning you get from cooking over high flames. Rule of Thumb: Gas 10mins, Charcoal 30 mins, Disposable 15 mins

- Nice n Slick - Oil the grid lightly to stop the meat sticking

- Stay on the ball - once the meats on the grill let someone else sort the beers

- Keep it cool - Don’t leave raw meat warming in the sun at the side of the barbie! Stick it in a cool bag with ice packs until you are redy for it

- Keep it cleam - have  a bowl of soapy water on hand to wash your hands and utensils after handling raw meat

- Check it out - prod sausages and burgers (with seperate prodders mind) before serving them up - up they are cooked the juices will run clear

- Be a pro! If you want to impress your mates and make sure your meat’s cooked to perfection, get yourself a meat thermometer! For medium you are looking for around 70deg in the middle

- And finally… Use your head! Keep raw and cooked meat seperate you numpty!

So there you have it… Tuffers Top Tips for BBQ’ing.

What do you think about Tuffers top tips? Why not post a comment below…