UK BBQ Mag Summer 2016 - Page 47

5. Depending on what you are grilling, with jerk chicken we tend not to keep it too close to open flames. We aim for a long cooking time (35-45') with a smokey result. Our chickens look dark amber when they come out.

6. Make sure to use some bay leaves, rosemary or sage if you like it. Soak it in water and throw some of it on whilst grilling your meat, fish and veg. Baste your food if it is lean with an oil based marinade whilst cooking it. It will help preserve the moisture.

7. If cooking poultry or pork, make sure you have reached a safe temperature by using a bbq probe. Look for the ones with different meat cooking temperatures labelled. Juicy is good, but undercooked is dangerous!!

47