Anybody who loves a bbq ought to have a good relationship with their butcher. Whether that be an independent with his own shop in the town high street or hidden away somewhere on a side road, or at the local superstore, one must get to know and rely on him.

Very often you can get worthwhile recommendations about how best, how long or what marinades to use to cook a piece of meat. He can also recommend as to which cut of meat might be best or have an alternative if he has something interesting in stock.

Even if one has the finest Weber gas grills or Weber bbq on the market, getting the very best fresh meats can make a huge difference. And from the outlook of the chef, it should be simpler to cook correctly and earn better praise. For it is well known that the woman of the house will make the salads, mix the marinades, lay the table, organise the sauces, get the plates scrubbed and ready, peel and cook the vegetables. And the man of the house will bung the meat on the bbq, push it about it a bit and will indulge in the adoration of those fed.

As well as supplying fresh chops, steaks and sausages (always take the home made if using an independent butcher), one should purchase the best fresh mince and use it to construct your own burgers. In Australia you can't get ready made burgers because it's a basis of pride for an Aussie to make his own. And they are so easy to do - put some bread in a blender and render them down to crumbs and combine with the mincemeat along with an egg, some olive oil, well chopped mushrooms plus whatever assortment of herbs, seasonings and spices are required. That's a simple recipe of course, following that one gets used to it, it's a case of trying new things. Mixing together combinations of mincemeats is fun as is adding or taking out other things. And so goes the journey for the perfect burger.

Part of the enjoyment of cooking on a bbq, whether it is on a charcoal burner or something like Weber gas grills, the fat or oils falling onto the flames will cause a very pleasing burst of flame as it ignites. These flares are useful in themselves as they will seal the surface of the meat and lock in in the juices that give the flavour to the inside of the meat which is why the burners and grills must be as hot as possible, while the marinades and sauces enhance the taste of the outside.

We are very privileged here in that we have a wonderful butcher in one of the villages and their skill is unmatched as are their sausages. And their ribs. Ooh, and the pork chops. Put any of those on a Weber bbq and serve them up to your friendsmates and they will love you forever.