From John Relihan – Pitt Bros Dublin
Number one, get your meat from a local butcher, and use good-quality charcoal – it’ll go a lot further and will contain fewer chemicals. Don’t use lighter fluid, but if you use good charcoal, you won’t need it anyway. I get mine from Goodwood Fuel in Drogheda, Co Louth. It’s excellent and produces a good, clean smoke.
Next, even a little bit of marination goes a long way. Doing it the night before is best, but even a few hours will make a difference. Some olive oil, seasoning, herbs like rosemary, thyme, and some garlic will all help a lot. A herb brush dipped in melted butter is excellent for basting. It doesn’t matter if it’s burgers or steak, or if you’re using a gas barbecue, it’ll all still help.
