Felicity's perfect ribs. Photograph: Felicity Cloake for the Guardian Go for baby back ribs, says Cloake: "Not only does a whole rack look more impressive but – and, at the risk of infuriating barbecue experts everywhere – I'm convinced they taste better."
Pitt Cue's chicken wings Photograph: Photograph: Romas Foord "The brining might seem a hassle, but it helps retain moisture, and can produce amazing crisp skin."
Seared tofu with date barbecue sauce. Photograph: Emily Brooke Sandor/Chronicle Books "I should have called this 'date barbecue sauce with seared tofu' because the sauce is really the star," says Shuldiner.
Mitch Tonks' grilled lobster. Photograph: Chris Terry/Pavilion "Place an upturned heavy casserole over the top of the lobster to give it a lovely smoky, herby flavour," suggests Tonks.
A good steak sandwich. Photograph: Colin Campbell Ottolenghi says: "Done properly, a good steak sandwich – well-aged meat, a fresh, crusty bread roll and all the right condiments – is one of the most glorious things you can eat with your hands."
Perfect guacamole. Photograph: Felicity Cloake "As well as relish for the grilled hamburger, guacamole is also excellent served with grilled rump steak or barbecued chicken," says Clarke.
Baked Mackerel These can be prepared in advance and kept in the fridge, says Welch. "Just place the parcels on top of the grill for 15-20 minutes."
Tandoor roasted guinea fowl. Photograph: Karen Thomas/New Holland Traditionally cooked in a tandoor oven, this tastes just as authentic on a barbecue, say Arora and Kohli
Quesadilla. Photograph: Colin Campbell "A brilliant meat-free barbecue dish," says Ottolenghi.
Felicity's perfect jerk chicken. Photograph: Felicity Cloake "I'd go as far as to say that this is the only chicken recipe you should bother with on the barbecue – there's not much else to touch it," says Cloake
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