Speaking to FEMAIL, Mursal Saiq, co-founder of wildly popular Afghani Guyanese BBQ specialist Cue Point, and their chef Josh Moroney revealed how to avoid a grill disaster.
“It’s a common misconception that BBQ is all about pork, country music and beer. It really isn’t anymore,” Mursal, who runs a restaurant in south London, told FEMAIL.
‘We founded Cue Point to shake up the BBQ scene. We don’t serve pork, we’re fully inclusive for Muslims and Jews, vegans, dairy intolerants, and our food is made in small batches with big flavors.”
Here she tells FEMAIL her best tips on barbecuing, from making a good marinade to controlling the fire…
DON’T FORGET TO MARINA
‘Marinating is a big part of BBQ – but you can go too far, with too much seasoning, brining and rubbing.
“There’s nothing wrong with making a dry rub and putting it on the meat, fish or veggies right on the grill.
Don’t forget to marinate! Mursal told FEMAIL: ‘There’s nothing wrong with making a dry rub and putting it on the meat, fish or vegetables straight on the barbecue’. (stock image)
‘We think you should marinate white meat, but beef can be cooked just with a little seasoning salt and it comes out just as juicy and tasty.
‘Lamb, on the other hand, because it is wilder, benefits from a good marinade.
PREPARATION IS KEY
‘Have your trays, tongs and tea towels ready at the side of the BBQ so you’re ready to serve. Preferably with a cold glass of something nearby.
CONTROL YOUR FIRE
Burns don’t mean the food is cooked!
‘Many people assume that you can only cook on white charcoal, but you can also slow cook with less charcoal and make sure your grill doesn’t overcrowd, slow cook on black coals instead of searing hot white coals, ensure that especially meat is cooked inside and out.
Don’t be afraid to slow cook! Mursal explained that slow cooking with less charcoal works well (stock image)
DO NOT LEAVE YOUR MEAT ON THE GRILL WHEN IT GOES OFF
‘Imagine the scene: you’re having a BBQ in the garden or park, the fire’s a bit out, so you fan out the coals with a piece of cardboard and before you know it the ashes have passed over the food, in the drinks and about your clothes. Do not be lazy!
“Take the time to get the barbie’s food, ask everyone to get out of the way and fan out safely.
ALWAYS WEAR AN APRON
It’s a dirty business! Always wear an apron when barbecuing and clean it after cooking (stock image)
‘BBQing’ can be a dirty business: they’re never quite clean when you start, so get it hot, then invest in a really good BBQ cleaning brush and rub it in.
“If you’re really organized, you can clean it after your barbecue, too!”
BUY A THERMOMETER
‘BBQ is really a scientific process and people don’t realize that!
‘Meat works in different ways and in different circumstances. Just because you’ve always cooked something a certain way doesn’t mean it will come out the same way every time.
“Darker meats that we smoke, like brisket, should be around 88º-92º degrees.
“This works for any meat you want to melt in your mouth.
“Steaks would be around 55 degrees so they come out juicy and wonderful.
It’s a science! Mursal said using a thermometer is key – and beef should be 88º-92º (stock image)
COOK YOUR VEGETABLES BEFORE THE MEAT
“Sounds simple – but other people always forget.
“Always cook your veggies before the meat so the veggies can eat it without getting a load of meat juice on top!”
“And don’t be afraid to precook vegetables so they don’t get stringy or hard. This works especially well with corn on the cob, beetroot, and asparagus. Vegetables often do well wrapped in aluminum foil.
Always cook your veggies before the meat so the veggies can eat it without getting a load of meat juice on top. Stock image
THROW YOUR BBQ INTO A METAL BUCJET
“You have to think about where you place your barbecue.
“Don’t put it right next to your rose bush, because the heat and ashes will ruin it.”
“Get a metal ice bucket, put some water in it, and put the charcoal in there so you can safely dispose of it.