Charcoal cooking
Place charcoal on the opposite side of your meat.

Gas cooking
Turn one side of your BBQ on. Place meat on the unlit side.

Ideal for roasts, ribs or any slower cooking requirements.

Cook directly over heat.

Ideal for seafood, chicken fillets and any faster cooking requirements.

A great method to use when you want to achieve a delicious crust. I love this method for scallops on the Space Grill hot plate or in a hot skillet over charcoal.

Cooking on a high heat until the crust you desire forms.

This takes practice to master! Cooking a steak (or any type of meat) directly on charcoal and making sure very little ash sticks to it.

TIP - Practice with less expensive cuts.

This is also known as spit roasting. Meat or seafood is skewered on a long rod and cooked over charcoal.

Buying a rotisserie with a motor (to control the speed at which the rod turns) provides more flexibility of low & slow or hot & fast cooking.

A method to impart a smoking flavour to meat and seafood.

You can use an offset smoker, a pellet grill/smoker or a charcoal BBQ by adding soaked wood chips.

Using science to cook an amazing steak with a delicious crust.

Ensure you salt your steak for at least 45 mins to draw out moisture, add it to a hot skillet over charcoal with a splash of high smoking oil and watch the magic!

Using hot butter or oil to cook seafood or meat. A cast iron skillet over charcoal provides even high heat and distribution. Working fast, spoon butter or oil over the food as it bubbles.

TIP - Provides a delicious nutty flavour for lobster tails.

This is my favourite method for large medium rare steaks (especially tomahawks).

What is it? Combining the indirect and direct cooking methods. Starting with low heat and then to high.

• I use the indirect cooking set up in my weber.
• I place my raw steak 20 cms away, opposite to the charcoal.
• I cover my BBQ with the lid and cook the steak until the internal temperature reaches 125f (50c).
• I then give the steak a quick sear over direct heat and then rest for 5-10 mins before serving.
• The steak will reach around 135f (medium rare) as it rests.