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Top chefs issue barbecuing tips

Top chefs offer up their best BBQ tips

Summertime chefs looking to improve on their creative cuisine over a roasting barbeque fire are well advised to listen to the tips of some of Britain's leading chefs.

Speaking to the Metro, chef Vivek Singh revealed that his favourite cut of meat was the neck, adding that ambitious barbequers should try roasting a whole goat with sea salt, chilli paste and pineapple juice.

Meanwhile, chef Cesar Garcia said that the best barbeque food he'd ever had was grilled sea beam and tuna seasoned with oil, lemon, garlic and parsley.

However, his favourite cut of meat was an aged rib of beef from northern Spain.

Pork was the meat of choice for chefs Tristan Welch and Henry Harris, with the animal's delicious fats adding to the culinary experience.

Mr Harris went on to say that his secret weapons for barbeques are English lumpwood charcoal and syringes without needles to inject marinades straight into the meat.

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