A pre-grill rub will add unforgettable flavour. Pat dry the meat, sprinkle the seasoning, and rub it on the surface like rubbing sunscreen on your own skin.
Hold your hand 10cm above the grill. If you can keep it there for 6 seconds, that’s low heat, 4 seconds is medium, and 2 seconds is super hot.
Don’t cook everything at once. Instead, start with steak and cook the sausages as they rest. Or put on the veggies on while you lightly sear the seafood.
Click through for the infographic with tips to determine cooking times, and if needed, set the timer on your phone to keep track.
Avoid brushing oil on veggies as dry grilling provides a delightful flavour. Afterwards, however, it’s anyone’s game. Drench those babies with olive oil, garlic, or herbs and you’ll have your guest eating out of your hand.
