Readers' best barbecue tips

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Today we present the best barbecue tips from our readers. Thank you so much for all the fantastic tips that have come in on our blog! We are soooo keen to try all sorts of new things on the barbecue now. Too bad we can't bring out the grill in the car park where we live at the moment ... For the rest of you, here are lots of great barbecue tips for the summer!

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Congratulations to the winner!

It wasn't easy to pick a winner, but congratulations to Camilla Sandmark who wins a gas cylinder. Camilla's best barbecue tip is as simple as it is summery, and an easy way to enhance your barbecue:

When the food is finished grilling and the embers are no longer as hot, it is perfect to grill strawberries and nectarines in pieces on skewers served with ice-cold vanilla ice cream! A great way to end your barbecue!

Readers' favourite barbecue tips

• Be patient - Patience is a griller's best friend. Both marinating and grilling should take a long time.
• Don't be in a hurry - The classic barbecue tip is to not be in such a hurry... The glow is always at its best when you've finished grilling....
• Marinate for a long time – My best tip is to leave the meat and vegetables in the marinade for at least 24 hours. Then the flavour really penetrates and it becomes a completely different taste sensation.

Main courses on the grill

• Multi-ingredient skewers - I often make skewers and have lots of different ingredients in different bowls: stew pieces, chicken, fish pieces, different vegetables, halloumi, tofu, etc. This way everyone can create their own skewers. Perfect for entertaining people with different diets and suitable for carnivores, fish eaters and vegetarians.
• Salmon in foil - Something I really love to grill is a whole fish, preferably salmon in foil with lots of different spices and butter. Fresh rosemary, garlic and spring onions are really good. And this should be accompanied by fresh potatoes and a good sauce. You can never go wrong with this and it is very much appreciated by both children and adults.
• Place the fish on lemon slices - Fish tend to fall apart and fall between the grids, but if you cut lemon slices and put the fish on top, the fish stays put and the fish gets a nice lemon flavour. The grilled lemon slices can be served with the fish.
• Pizza - Grilling pizza works great, just make sure you have some extra thick pizza dough and not too high a temperature.

Accessories

• Botanising among barbecue sauces - They can work wonders for even the most boring piece of meat! Some easy favourite mixes: Greek yogurt + 1) crushed garlic & basil 2) crumbled feta cheese, lemon & mint 3) chopped chives Kalamata olives & red onion.
• Foil dumplings with potatoes and spices - Then a foil dumpling with sliced potatoes, onions, butter and chives (or spices) is not bad either!
• Corn on the cob - Then grilling corn on the cob is gold - it's just so good.
• Halloumi cheese - What we do NOT want to be without when grilling these days is the halloumi cheese.

Snacks and small dishes

• Popcorn on the grill - Find one of those metal kitchen strainers with a handle and pour in unpopped popcorn and cover with aluminium foil and put on the grill and pop pop the popcorn to munch on before the meal is ready as an appetiser or as an after-meal snack.
• Bacon and halloumi sticks - Wrap bacon around strips of halloumi and grill until the bacon is crispy! Delicious even when cold.
• Scallops with air-dried ham. - Season scallops with lemon pepper and sea salt and wrap a slice of air-dried ham around them. Thread on the tip. Grill until the ham is cooked, about 5 minutes.

Desserts

• Strawberries and nectarines - When the food is finished grilling and the coals are no longer as hot, it's perfect to grill strawberries and nectarines on skewers and serve them with ice-cold vanilla ice cream! 
• Simple dessert - Fold aluminium foil into a small "boat" to place on the grill. Fill with sliced strawberries, break over white Toblerone chocolate or white chocolate and a pinch of muscovado sugar (or brown sugar works well too). Leave on the grill until the chocolate melts and then serve the "strawberry sauce" lukewarm over a few scoops of vanilla ice cream!
• Pear with after eight - Also take the opportunity to grill pear halves in a foil mould together with the after eight.
• Banana with chocolate - I go with the classic old-fashioned banana with chocolate in foil on the last grill. It always goes down well - with young and old!

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