A beginner’s guide to barbecuing – the dos and don’ts
There’s still plenty of time left to hone your BBQ skills this summer
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This time of year, there’s only one kind of food we want to tuck into when the weekend rolls around: delicious, drool-worthy barbecue. Whether it’s a simple burger or some smoky, tender brisket, we only want it if it’s flame-grilled, cooked al fresco and served up with some serious sides.
If you’ve always wanted to grill up a storm in your own backyard but never really knew how to get started, we’ve got good news for you: summer’s far from over, so there’s plenty of time left to hone those BBQ skills.
And once you’ve mastered the basics? You’ll be well on your way to achieving grill greatness. Just follow these simple dos and don’ts…
DON’T buy a cheap disposable grill
We know, they always seem like a great idea at the time – but the thing is, they burn up really quickly and you can only use them once (not good if things don’t turn out the way you intended). Instead, you should get yourself a quality grill that you can use time and time again, like a Megamaster. These BBQ experts stock everything from charcoal kettle grills to propane and gas models.
DO prep your food
Make sure you’ve prepared your food as fully as possible before you start grilling (and we don’t mean a few minutes before you start, either). For the most flavor-packed BBQ around, make sure you marinate your meat for at least three hours – or, even better, overnight – before you even think about putting it anywhere near your grill. Your guests will thank you.
DON’T try to cook too many things at the same time
Trust us, it’s just way too complicated. A seasoned barbecue pro would have trouble getting timings and heatings right for a smorgasbord of different chicken thighs, burgers, sausages and ribs – so if it’s your first rodeo, you’re probably better off taking things one step (or meat) at a time. To really keep things simple, make sure you use the same cut of meat, too.
DO defrost thoroughly first
Ensure that any frozen food you’re planning to cook is properly defrosted before throwing it onto the grill. This way, it’ll be easier for you to ensure that it cooks evenly. Oh, and another thing – sometimes BBQ food looks completely cooked through when it’s really not. Always temp check your burgers, sausages and chicken with a meat thermometer, or go old school and cut into them to check they’re done.
DON’T prod and poke
Try not to harass your food too much while you’re getting your grill on. This includes pressing down on your burgers with a spatula; we know it’s really satisfying for some reason, but it’s one sure-fire way to squeeze all the juices out of your meat. If you’re looking for maximum flavor (and we know you are), you’re gonna want to keep those juices sealed in – so, however tempting it is, leave your burgers alone.
DO always keep raw and cooked meats separate
And keep any uncooked meat, fish and vegetables away from each other when you’re preparing your food. Another way to protect your family and friends from food poisoning? Remember to wash your hands after handling raw meat AND before serving and eating. And another thing – if the weather’s hot, make sure you throw away any uneaten BBQ that’s left out for more than an hour. Better to be safe than sorry.
DON’T set fire to stuff unintentionally
Don’t position your barbecue too close to a fence, hedge, tree, overhanging foliage... or anything else that could potentially catch fire. This one’s a no-brainer, right? To keep things on the safe side, always make sure your grill is set up on even ground – and keep children and pets away from the area while you’re cooking to avoid any accidents.
DO leave your meat to rest
Leave it for about five minutes before chowing down. This way, those tasty juices we mentioned earlier will stay locked in for longer, giving you the best possible flavor. And, speaking of flavor: a good hack to give your BBQ a taste boost is to baste your meat with any leftover marinade while it’s on the grill.
Feeling pumped for your first barbecue? Check out these mouthwatering recipes from Megamaster and let your imagination run wild – or take a look at the Megamaster website.
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Comments (6)
I'm deffo guilty of the 'prod and poke'...! Will try to do better next time and leave it be haha
Haha it’s so tempting isn’t it!
I'm not sure I can wait until the weekend for a BBQ now...
Although I'm convinced it's impossible to master the BBQ that's ok because all of the fun is in practicing and eating your mistakes. 🤗
I'll confess 7 is where I have historically had difficulty.
Great post. It would be even better in a BBQ tribe 😁