BBQs are for steak (T-bone, sirloin or rump minimum 3" thick), King Prawns, beef sausages (for the kids) and onions on the side, say no more.
Fair dinkum Aussie.

Mike , Sydney, Australia

best advise is when setting the coals, burn across from one site to another, then you can cook the meat and have a place to put it to keep it warm. The BBQ will last for at least 4 hours this way :)

Adam Webb, MK, UK

Fish, and in fact any meat can be great on the braai, have you ever tried roasted sweetcorn wrapped in tinfoil with a bit of butter, garlic and salt roasted on the hot coals??? Heaven. Ditto for butternut squash, roast potatoes etc.

Georgina, Dubai, UAE

Bbq's are for meat freaks. None of these or any other fish recipes are better than done in a regular kitchen, ditto vegetables. 99% of these meat dishes are also better off cooked in the kitchen. Smoke is a carcinogen, used properly to cure it's fine but food burnt in a bbq is really bad for you

Steve Payne, Valencia, Spain

Consider a BBQ smoker for bigger, fattier meat cuts - pork shoulders, ribs, even wings. Brinkmann do a couple of excellent starter smokers, and the Weber Smokey Mountain makes beautiful, tender, juicy meat. Dry rub the meat joint with a good spice mixture & put on the smoker for "as long as it takes

dan, staines, UK

Take it from a Aussie, all you need is a few good sangers, couple of patties, sliced potatoes and onions, bread, sauce and a coleslaw and potato salad. Voila!

None of all this fancy schmancy rubbish.

Nikki, London,

The quality of the food from a bbq relies on the quality of the ingredients and the heat produced. The best bbq is a 44 gal drum cut in half with a good bed of hard wood charcoal. Wait for the coals to get a coat of white ash and rake them occassionally to adjust the heat. Can't fail!

Chas & Steve BBQ Kings, Hong Kong,

"Who on earth cooks .... pork on a barbie?" -- Low and slow with the right rub and you don't need any sauce. If you're ever in the southeastern US, stop in for a pulled pork sandwich and you'll know who. Find a good BBQ joint and and you'll find pork so good it'll make you want to slap your mamma.

Gregg, Indianapolis, USA

A good barbecue starts with excellent ingredients and the right equipment. Too many barbecue party's are ruined by grills that burn and dry the food. The best stuff I have ever found is the Weber.

Peter, Knightly, UK

I'll be happy to give you any number of pork recipes (the old man is out there slow-grilling some ribs and a boned shoulder right now) . Pigs live to go brown and crisply over charcoal. Tandoori, I thought, needed a clay oven by definition but also charcoal. As for sardines, couldn't say. Try it!

Lynn, Bucks County, PA, USA

Has anyone tried out www.realalepub.co.uk ? superb for high quality draught real ale homedelivered in sort of winebox-like dispenser ? Just discovered the site and tried it out - it's great.

pat, farnham, England

Who on earth cooks Tandoori, sardines and pork on a barbie?

Michelle, Melbourne, Australia