Coca Cola have put together their 10 BBQ  Commandments

1. Use sepearte utensils when handling raw or cooked meat.

2. Barbecue anything you want to cook for vegetarians before you start cooking the meat.

3. Brush all your meat, fish and veg lightly with oil to stop them from sticking to the grill.

4. Trim excess fat from cuts such as lamb chops to prevent them from scorching.

5. Soak wooden and bamboo skewers in water for about half an hour before using.

6. The right time to start cooking is when the falmes have dies down (and the coals have gone grey) – the coals will be glowing and covered with ash.

7. Do not pierce the meat or fish to see how it is cooking as it dries it out.

8. Only use about half the grill space at anytime so that the heat can circulate.

9. Poach chicken and sausages in water or stock for 20 minutes before putting on the grill.

10. To clean the grid of your BBQ use a scrunched up iece of foil.

Tom Aiken has created a Barbecue sauce for Coca Cola take a look its great for marinated meats and making dipping sauces.

Finally the best way to test if your meat is ready press it lightly with a barbecue utensil.  If you want your meet rare it should feel tender and juices willappear on the surface.  If you are looking for your meat to medium, when you touch it it will be slightly springy with just a little juice being visible.   For well done meat it will feel firm to the touch.

This is really useful but there is one thing I think they have left off – keep a large umbrella at hand and make sure when it does start to pour that you take it in turns and don’t leave just one poor soul out there on his (her) own!!!