Superphil
Dismember
This one is absolutely brilliant. Use milk in your marinade to keep the meat moist. Basically make your marinade in the same way you would normally, whatever meat you are doing, then, about 2 hours before you plan to cook pour milk (skimmed, semi or whole) over the top of it and give it a stir. The milk is absorbed into the meat and then, as you BBQ over the hot coals, the milk keeps the meat superbly moist, no drying out at all. It leaves no taste at all, and you will be amazed at how moist chicken remains, let alone beef, lamb etc.
Even If you have a nightmare cooking a steak or a chop without it drying out badly, then just marinade the meat in some milk alone for an hour or so before you plan to cook, super moist meat.
Seriously, this is a superb tip, told to me by a chef in a hotel in Kyrenia, I use it all the time, although not on tonight's butterflied leg of lamb,that will be based with home made citrus oil during cooking, but that's another story.
Even If you have a nightmare cooking a steak or a chop without it drying out badly, then just marinade the meat in some milk alone for an hour or so before you plan to cook, super moist meat.
Seriously, this is a superb tip, told to me by a chef in a hotel in Kyrenia, I use it all the time, although not on tonight's butterflied leg of lamb,that will be based with home made citrus oil during cooking, but that's another story.