Burgers and sausages are the bread and butter of barbecue cooking for most Britons, but according to Michelin-starred chefs, they shouldn't be anywhere near the barbie.Unlike so many other foods, sausages and burgers don't grasp the smoky, delicious barbecue flavour craved by so many.At least that's the opinion of Chris Archer, head chef at the Michelin-starred restaurant Pentonbridge Inn, located on the English-Scottish border in Cumbria.'As a working-class kid from Yorkshire, when I thought barbecue, I thought sausages and burgers. At least I did before I grew up, became a chef and moved away,' he told the Daily Mail.'Cooking over coals is in vogue in restaurants right now, but when it comes to a barbecue with friends in the back garden, keep it simple. And leave the classics of the past in the past: no burgers, no supermarket sausages, no kebabs.' They might delicious as part of a fry up, but sausages do not belong on the barbecue, according to Michelin-starred chefs It doesn't stop there. Other surprising foods that Archer warns against cooking on the barbecue include brisket, pork belly, or other big joints of meat.He said: 'You might see American BBQ and think, ''I'll stick a brisket on or a pork belly', but that's a totally different style of cooking to the sort of barbecue most of us have at home. Things should cook hard and fast - that's the beauty of it. I know how you can turbocharge your Mounjaro just in time for summer Hi, I'm Louise Atkinson, and I know exactly why your weight-loss jab isn't giving you the results you want.When I first started taking Mounjaro I found losing weight easy. Then, the dreaded plateau hit. But I found a solution - and I'm now sharing my secret weapons all jabbers need to use. Here's how you can get the scales moving and shed those extra pounds before your holiday Large joints, however, can burn before the meat is cooked, meaning a slower cooking method is advised.'I'd also avoid anything that's overly fatty. When too much fat drips onto the coals, it flares up and leaves your food tasting like petrol.'It's the juices kissing the embers that create that distinctive barbecue flavour, not the fat. Save the fatty cuts for indoor cooking.'Elsewhere, Michelin-starred chef and restaurateur, Pascal Aussignac, who will be cooking at the Fire Pit at the UK food festival, Taste of London, next week, added to the list with delicate fish.For Aussignac, home cooks must avoid any foods that 'fall apart', which includes lemon sole, flounder and skate.He added that heavily marinated foods, whether sweet or spicy, are also not suited to barbecue cooking. 'Sweet, spicy marinade glazing your meat could char and turn bitter before the meat is cooked,' he explained.Jake Normal, Head Chef at Updown Farmhouse, agreed, saying: 'Often sweet and sticky, marinades will catch and burn quicker than meat will cook.'Resulting in that 'burnt on the outside, raw in the middle' situation we want so much to avoid.'Agreeing with Archer, he added sausages to his list of no-nos. 'I don't understand why they are such a barbecue staple,' he said. 'I don't think they ever take on the 'BBQ' flavour. Save them for breakfast.'But while sausages aren't recommended, there are a number of dishes that excel on the barbecue.Archer said: 'My absolute winners for a backyard barbecue are: Big fat prawns, split down the middle, brushed with oil or a flavoured butter and cooked shell-side down to protect the meat from drying out.'Ideally, keep the lid closed to impart a delicious smoky edge. As soon as the butter starts to bubble, squeeze over a little lemon and serve.'The chef didn't stop there, adding: 'Steak is king. Something with good marbling, but not a ribeye, it's difficult to render that big chunk of fat in the middle. What NOT to cook on the barbecue... and the foods better suited, according to Michelin-starred chefs The grub that shouldn't be anywhere near the barbecue...Delicate fish like lemon sole, flounder or skate Meat with sweet or spicy marinades SausagesBurgers Kebabs Big joints of meat Anything too fatty Here's what to barbecue instead... PrawnsSteak Satay chicken Pineapple Mushrooms Aubergine 'I'd choose a Denver steak and cook it when the coals are at their hottest. It's packed with flavour, has enough marbling to stay moist, and handles a serious char. Serve it pink.'If you love a kebab, and I'm telling you not to barbecue kebabs, trust me, I understand. Sometimes, there isn't a substitute for meat on a stick.'For that reason, I make an exception for proper satay, the kind you buy for pennies a skewer in Bangkok or Bali.'They're ideal because the meat isn't fatty, it's marinated beforehand, and the pieces are small enough to cook almost instantly. Just don't forget that addictive peanut sauce.'For me, the smoky flavour from cooking over coals isn't the only advantage of a good home barbecue. The intense heat is also brilliant for vegetables and helps create salads that feel fresh and vibrant.'I like to take small aubergines, the ones with thin, edible skins, rub them with oil and salt, wrap them in foil and throw them onto the barbecue. Within five minutes, they’ve softened without turning mushy.'Take them out of the foil, roughly chop them, then toss them through a salad of vibrant leaves or jumbo couscous. They're even delicious stirred through yoghurt for a rustic dip.'Other suggestions from the chefs included mushrooms and pineapple with a light dusting of sugar and fresh mint.Normal added: BBQs are all about time and space management. Portobello mushrooms get a hard grill once the BBQ has started, then placed in a delicious marinade and left to one side while the rest of the meal is cooked.'Right before they are needed, give them another quick flash over the coals. When you eat them, you'll understand what I mean.'