The summer season isn’t far off (we promise) so you’ll no doubt be pulling your BBQ grills out and dusting them off in anticipation of those summer days when you can invite your friends and family round for a delicious meat-filled barbecue get together.
If you’ve gotten into the shed and realised your BBQ is good for nothing then you can always buy a new one, but if you want some tips on how to lay on a good BBQ for your chums, tuck into our five BBQ cooking tips for instant success!
Get the oil out!
Prior and post-cooking sessions - and this goes for people using old equipment or their new grills - you should ensure that the grill is nicely cleaned and don’t forget to oil it up! This is because you want to have a suitably hygienic surface for cooking that doesn’t stick either. Start by heating the grill up and removing any dirt, dust or general gubbins so that you have a lovely clean surface to get to cooking with. Once you’ve done this, pick up the tongs and give them a quick once over with a kitchen towel covered in in some light cooking oil.
Two zone tactic
Split the barbecue into two clear cooking areas. Zone one should provide you with the surface for direct searing over the flames, while zone two can be utilised for allowing the meat to cook itself through indirectly.
For gas grilling, make sure you keep the burners in zone one on medium-high and low-off in zone two. For people using charcoal grills, you just need to shift your pile of coals off to one side.
What’s the rush?
There’s always the temptation to be a little hurried when you’re barbecuing, whether that’s because you’re hungry yourself, or you don’t want to keep your guests waiting, you need to hold tight if you want a top notch BBQ experience! Patience is paramount and so you should give the meat some space to cook, and in the end the wait will be well worth it!
Also, however tempting it is to look a chef extraordinaire with the flipping and constant poking and pressing, DON’T DO IT! Set your meat out on the grill and let it do its thing. You’ll be glad you do when then meat comes out succulent, juicy and flavoursome. If you’re in the habit of flipping the burger more than one or two times, then you are going to lose the meat’s juices that make it so awesome!
Know when to get saucy
Like most of the other pointers, this one’s an easy one to get your head around, but it carries great importance. Don’t apply your sauces and glazes before you lay your meat out on the grill, you need to wait until the majority of the cooking has been done. If you were wondering why, it’s because sauces and glazes contain high sugar levels that will burn straight away and will then go all bitter, subsequently tarnishing your lovely meat in rendering it inedible, and no one wants that!
Avoid this by putting the sauce or glaze on your meat when it’s just about done. This way you’re going to have some sticky loveliness on your meat that’s bound to win over all who attend your BBQ summer sessions!
Cook to perfection
Overcooked or undercooked, both are awful in equal measures and a cardinal sin of the cooking world that you don’t want on your watch! Ensure that this isn’t the case with your meat by acquiring an instant read thermometer. You can use it to probe the meat and make sure it’s at the prime temperature for people to get stuck into and enjoy to the fullest, while removing health risks at the same time.
We hope this guide has been helpful and if you want to check out our products, perhaps you're in the market for a burger griddle for sale in our online store, then why not have a look at see what catches your eye?
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