Whether you're tossing chargrilled vegetable skewers or juicy beef burgers over hot coals, top-notch ingredients and a dependable toolkit are essential to nailing the perfect barbecue. Many of us rely on seasonings, rubs, and marinades for intense smoky flavours. However, Mike Reid, Culinary Director of Rare Restaurants, believes it’s the toolkit where many grill masters falter.

Speaking previously to Express.co.uk, Mike—who has shared screen time with Michel Roux Jr. on Five Star Kitchen: Britain's Next Great Chef—revealed: "One of the biggest mistakes many people make is owning a barbecue fork!" The tool is touted as versatile and easy to use for all sorts of barbecue ingredients, but Mike noted that it can wreak havoc on your grilled goodies.

It is second nature to use a large two-pronged barbecue fork to flip burgers and steaks, but the culinary expert advised: "If you own one, I'd advise you to throw it out now”.

Mike explained that forks “do more harm than good when grilling” as they leave holes in the food, allowing all the juices to pour out.

You should not cut into the most tender meat while it’s cooking or resting, especially the latter. Resting meat after cooking allows the juices to redistribute throughout the muscle fibres, resulting in a more tender and flavourful cut.

"From my experience, the best barbecue tools are a sturdy pair of tongs, coupled with a reliable barbecue spatula and brushes for slathering on marinades”, said Mike.

As for the actual cooking process, Stuart Mathwig, a barbecue caterer and collaborator with Tom Hixson (former BBQ World Championship competitor and 3x World Steak Challenge judge), says that timing is everything.

Anyone cooking meat on a barbecue should know what cut of meat they’re dealing with to adjust the cooking time accordingly.

Stuart said, “Some just need a hot and fast cook to seal the moisture in. Some need a nice long rest to help the meat relax and reabsorb some moisture.”

As a general rule, smaller, thinner cuts respond well to a high and fast method, while larger cuts prefer a low and slow method.

Naturally tender cuts, such as those from the loin or rib sections of the animal, can be cooked at a higher heat. Use low heat for naturally tough or chewy cuts, like shank.

Mike and Stuart agree that marinating is a worthwhile venture for moist barbecue meat, and you can take it a step further by misting food as it cooks.

Sharing his insights with Tom Hixson, Stuart suggests spraying the meat while it cooks with a 50/50 mix of apple cider vinegar and water. He said, “You can also use this to add flavour by using a spray bottle infused with coriander, garlic, or aromatic herbs.”

If you don’t have a spray bottle, you can simply brush the liquid onto the meat.

Those who prefer grilled veggies can achieve a charred finish similar to meat by basting and constantly turning vegetable skewers and cauliflower steaks. When cooked correctly, Mike notes that even “boring cabbage can morph into a charred, delicious, crispy thing of beauty”.