Find out how the top chefs ensure their meat is grilled to perfection, and make sure you're set for the summer cooking season.

Marinated meat, colourful salads, and adventurous dressings are all very well - but they're useless if you haven't got a good barbecue spot.
Like building up your briquettes, staking out a top BBQ location is fundamental if you want to offer up smoky, succulent, and crispy pieces of meat, fish and veg on a summer's day.
According to research, more than half of us do not even know that there are locations all over England where it is legal to barbecue (although apparently that hasn't stopped 26% of us having a barbecue where we know we shouldn't!).
Happily, finding local venues to barbecue is becoming easier every day, thanks to groups such as Red Tractor (an independent organisation set up to encourage good agricultural practice) who are working hard to open up the world of cooking.
The latest campaign from Red Tractor beef and lamb is called Grillocations.
"If you're short of garden space or simply fancy a change of scenery... Grillocations shows you public places all over England where it's legal to barbecue," says spokesperson and TV presenter Andi Peters.
Visit www.simplybeefandlamb.co.uk/grillocations to discover your nearest barbecue-friendly spot.
The website also gives visitors handy information on issues such as whether dogs are allowed, and if there are any toilets, playgrounds or parking close by.
"Good weather in England is hard to come by, so when the sun does shine I'm encouraging everyone to make sure they are ready to take full advantage," says Andi.
We asked Fernando Trocca of the Gaucho group, an Argentinian restaurant chain which prides itself on its grill, what to do when the weather, and the barbie, heats up...
Barbecue tips:
:: If you're using a coal barbecue, have a separate fire that will keep feeding the main one. This way you can cook the longer cooking items first and still have coals for the slower ones.
:: For those who have trouble controlling the heat, try using a gas barbecue which you can control. Remember, the barbecue flavour comes from the food juices hitting a hot surface. This means that a gas barbecue can give chefs as good a flavour as traditional charcoal.
:: Different food items require different cooking temperatures. Looking at the thickness of what you are cooking helps a chef determine cooking time. Remember: Food with bones needs longer, since bone is not a great conductor of heat.
:: Use as little oil as possible and avoid flames while grilling as this burns the meat.
:: Only turn the meat once. This will caramelise the contact points with your barbecue bars and allow the juices to flow. If you criss cross or turn the meat a lot it will become tense. Remember: One turn equals tender!
:: Don't be afraid to use salt, but always salt the raw meat and not the cooked meat. The meat will draw in as much salt as it needs and the rest will drop into the fire.
:: Use corn oil as opposed to olive oil as it has a much higher smoke point.
:: If you're using charcoal, try using a combination of wood and lump wood charcoal. Avoid using fire lighters as they taint the flavour of the meat. Try the old-fashioned method of paper and wood chips!
:: Do not use a fork, ever. Use tongs that are flat and won't pierce that meat.
:: Finally, to test the cooking temperature, throw a bit of water on the grill bars. It should take three seconds to evaporate, any less and you will burn the meat; any more and you will boil it.

Try these recipes from Simply Lamb and Beef's Grillocations campaign...

:: Gourmet rib-eye bruschetta with beetroot and lemon mayonnaise
(Serves 4)
Cooking time: (Based on a 2cm/¾inch thick steak)
Rare: 2½ minutes on each side
Medium: 4 minutes on each side
Well done: 6 minutes on each side
4 lean rib-eye, sirloin or rump steaks
60ml/4tbsp fresh thyme leaves
30ml/2tbsp basil or olive oil
Salt and freshly milled black pepper
1 small ciabatta loaf, sliced
2 small garlic cloves, peeled and cut in half lengthways
Extra olive oil, for drizzling
Juice of 1 lime
1 x 100g bag salad leaves
For the Beetroot and Lemon Mayonnaise:
120ml/8tbsp reduced calorie mayonnaise
2 small cooked beetroot (not in vinegar), peeled and finely chopped
60ml/4tbsp freshly chopped chives
Grated zest of 1 lemon
To prepare the beetroot and lemon mayonnaise, place the ingredients into a large bowl, season, mix together and chill until required.
In a shallow bowl mix together the thyme leaves, basil or olive oil and seasoning.
Coat the steaks on both sides with the mixture and set aside.
Place the ciabatta slices on a clean chopping board and rub on both sides with the garlic. Drizzle with the extra olive oil.
Lightly toast the slices on a prepared barbecue, turning once.
Cook the steaks on a prepared barbecue according to your preference. Remove from the heat, squeeze over the lime juice and set aside to rest for 5 minutes.
Transfer the bread slices onto 4 warmed plates and spread with a little of the mayonnaise. Garnish with a few salad leaves. Slice the steaks and arrange over the salad leaves then finish with a spoonful of mayonnaise.

:: Super speedy paprika lamb skewers
(Serves 6)
Cooking time: 12-16 minutes
675g/1½lb lean lamb mince
Salt and freshly milled black pepper
1 small red onion, peeled and finely chopped
15ml/1tbsp dried mixed herbs
15ml/1tbsp paprika powder
In a large bowl, mix all the ingredients together. Using slightly damp hands divide the mixture into 6 portions. Roll each portion into a sausage shape and mould around 6 long wooden (previously soaked in water) or metal skewers or 12 small skewers. Cover and chill for 20 minutes.
Cook the lamb skewers under a preheated moderate grill or on a prepared barbecue for 6-8 minutes on each side until cooked and any meat juices run clear.
Serve the skewers on top of grilled Mediterranean flat bread, a side salad and a dollop of prepared houmous.
:: Staycation burgers with tarragon mayonnaise
(Serves 4)
Cooking time: 12-16 minutes
450g/1lb lean beef or lamb mince
1 small onion, peeled and grated
60ml/4tbsp prepared fruit pickle or chutney
15-30ml/1-2tbsp freshly chopped flat-leaf parsley
Salt and freshly milled black pepper
Oil, for brushing
For the Tarragon Mayonnaise:
200ml/7floz prepared mayonnaise
15-30ml/1-2tbsp freshly chopped tarragon
Salt and freshly milled black pepper
Juice of ½ lemon
In a large bowl, mix all the burger ingredients together except the oil. Using slightly damp hands shape the mixture into four 10cm/4inch burgers. Cover and chill for 20 minutes.
Meanwhile prepare the tarragon mayonnaise; in a small bowl mix all the ingredients together and set aside.
Brush each burger with a little oil and cook under a preheated, moderate grill or on a prepared barbecue for 6-8 minutes on both sides until cooked or until any meat juices run clear.

Serve in bread rolls of your choice with the mayonnaise and cabbage and radish slaw.
:: Cabbage and radish slaw (To accompany burgers)
(Serves 4)
Cooking time: No cooking required
½ green cabbage shredded
4 radishes, thinly sliced
45ml/3tbsp cider vinegar
45ml/3tbsp rapeseed oil
Salt and freshly milled black pepper
Mix all the ingredients together and serve with the burgers.