Jane~ How to ditch burnt sausages.......

How would you feel if someone served you a burnt Sunday Roast. Think that out of politeness at a friends you would say thank you but not necessarily ask for a second helping. So, why do we accept almost as normal a burnt or at least a not very well cooked meal at a BBQ. Somehow BBQ cooking isn't regarded to need the same skill as a kitchen cooked meal. I think it's possible to acquire the same level of enjoyment from outdoor cooking as it is indoors in a kitchen. Perhaps even more so as you're adding a new dimension of flavour which can't be reached in a conventional oven.

So, how do you acquire a reputation for being someone to visit for a memorable BBQ with not a burnt sausage in sight. Where the occasion is talked about as an amazing meal.

The answer lies in a few nights of serious bedtime reading of a well-respected BBQ book. There are many published for meat eaters, vegetarians and vegans. These books take you into a different realm. A delicious revelation of flavours not normally associated with outdoor cooking.

Now we've ditched the burnt sausage and the joyless burger where do we start or rather with whom do we start? I'd suggest Josh Katz of Berber & Q Grill House. His two books take your hand and lead you to BBQ heaven. The flavour combinations are amazing.

Berber & Q his first book plots a route through Continents resulting in big, bold and completely unforgettable meals. The use of Middle Eastern spices and flavours lends itself so well to the BBQ.

Berber & Q: On Vegetables features 100 recipes transforming vegetables into delicious, easy to prepare dishes which don't compromise on flavour. Vegetables coming to Life in Fire.

I set you the challenge to be the 'Chef' with the reputation for making outdoor meals better than indoor ones. Where friends ask if you're doing a BBQ. It's November, raining but they still dream.

Jane