We’ve had some beautiful weather the last few weeks, with people up and down the country whipping up some tasty treats on our gas griddles for sale. ASDA even sold an extra 70,000 beef patties during the hottest week in June compared to the previous year.
It’s not just utterly delicious beef burgers that have been whipped up during these balmy summer days, whole roasted vegetables, halloumi, sausages, barbequed fish and even whole pigs that have been succulently cooked on our hog roast spit for sale.
When it comes to firing up the grill for a tasty cookout, there are some handy tips to make sure your BBQ is a roaring success, with one of the most important aspects being the correct timings and temperatures of the food your cooking up. Not only does this ensure that your food is served at its top lip-smacking potential, but it also minimises the risk of your guests getting food poisoning, which will see you become a summer pariah amongst your friends, family and neighbours.
Below you will find a useful temperature guide for some of the most popular BBQ dishes, which will see your summer party go off without a hitch!
For a great BBQ, you will need your two most important tools, a meat thermometer and a timer.
For a charcoal grill, spread it at out at an angle so that you have high and medium heats on each side of your BBQ. Once lit, leave for at least 20 minutes or until the coals are white hot and the flames have reduced.
Gas grills are much easier to control, but keep an eye that they don’t get too hot because it will burn the outside of the food and keep the middle raw.
Keep your barbeque in tip-top shape over the summer months by lightly oiling your food, not the grill.
Optimum temperature: 71°C
By cooking your burgers on a high heat, you’ll sear the outside while keeping the meat in the middle slightly pink.
A burger should be cooked for around nine minutes, depending on thickness; however, if you prefer your burger to be cooked all the way through you may want to leave them for slightly longer, with the inside temperature of a well-done burger being roughly 71°C.
Optimum temperature: 60-63°C
You should always aim for the finest cut of steak you can afford, and it should be cooked on a high heat to create a delicious crust on the outside, whilst leaving a tender inside.
If you like your steak rare, an inner temperature of between 57°C
and 60°C is needed, whilst a medium cooked steak should be about 65°C and temperatures of around 71°C giving you a well-done steak.
Each cut of steak should be cooked for up to five minutes on a high heat, before moving to a lower temperature and cook for a further three minutes for rare, six minutes for medium and 12 minutes for well.
Optimum temperature: 73°C
Always cook chicken on a medium heat, as grilling on a high heat can leave the inside of the meat raw, which increases the risk of salmonella, and the outside loses flavour by becoming burnt and dried out.
It’s best to cook your chicken after the rest of the meat, as the heat levels on your BBQ will have lowered to an ideal temperature, allowing you to get the most out of your tasty bird!
Applied to a direct medium heat, a small chicken breast should approximately take eight to 12 minutes to cook, with the perfect temperature for your cooked chicken being 73°C.
Optimum temperature: 65°C
One of the most popular items for a summer BBQ and one that requires more attention than the rest of the food on this list. Sausages need to be rotated between high and medium heats to ensure the inside is completely cooked while getting the chewy and crispy texture on the outside without being burnt.
The perfect inner temperature when cooked through should be 65°C, and it should never take no more than 20 minutes to reach this temperature.
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