Meat

The secret to cooking red meat quickly is to choose steaks that are richly marbled with fat. As the meat cooks it renders down for a quick and moist finish, with a great degree of self basting. Another benefit of marbled meat is that it also absorbs flavours more quickly than leaner cuts.

Any of the grilled/broiled meat recipes in this chapter would be a wonderful addition to a barbecue; just make sure your coals are roasting hot before you start to cook and the cooking times should be more or less the same.