A good barbeque is about thinking ahead. Light the barbeque a good half hour before you intend to start cooking. Wait until the coals are a dusty white with a reddish glow. You’ll need a high temperature to get that all important sear on the surface of steaks whilst keeping the centre juicy.
Temper your meat by allowing it to come to room temperature before cooking. The meat will cook more evenly and will have a much better, more flavoursome crust. Season just before cooking and remember to allow the meat to rest for 10 minutes or so after cooking.
Marinating meat prior to grilling is a great way to add flavour and increase tenderness. Use herbs, spices and citrus freely and ensure to give the marinade long enough to do its job. Avoid too much sweetness and this can be prone burning.
For accurate (and safe) cooking use an instant read thermometer to check the core temperature of your meat. Hard woods such as oak and ash give a delicious smoky aroma and flavour to grilled food and large handfuls of fresh thyme or rosemary added towards the end of the cooking time add an exotic quality.