Here are some expert recommendations for ensuring a flawless BBQ gathering, where every dish sizzles with perfection and every guest leaves satisfied. There's no disputing the universal appeal of a barbecue cook-up, yet mastering this culinary art requires not just skill, but also meticulous planning and foresight to ensure everything unfolds seamlessly.
You can't manage a barbecue whilst you're busy chopping things or looking for the tongs. Get all your sides and salads sorted and in their serving dishes, then cover and chill, if needed.
Make sure you have separate and discernible equipment, trays and plates for handling raw food vs cooked food.
If you're using a charcoal BBQ, you'll need around 30 minutes to light it and wait for it to be at the right temperature (when all the coals appear white and ashy). If you're using a gas BBQ, you'll need around 15-20 minutes, but check your specific BBQ manual for exact timings.
Don't wait for your guests to show up to get started, as they'll be hanging around, filling up on nibbles before the main event. Light it early, start cooking whenever the coals are ready, and keep the barbecued food warm in a low oven, covered loosely with foil, if necessary.
As a general rule of thumb, the best order to cook food on a BBQ is starting with a thick piece of meat that typically takes a while to cook (for example chicken and sausages), so it's best to cook those first.
A thin steak, most vegetables, halloumi, and veggie burgers usually don't need much time at all, and these can be cooked towards the end of the BBQ and kept warm in the oven if needed.
Along with making sure your coals are warm enough, a digital thermometer is invaluable to ensure you're cooking your food properly, as your meat might look done but could still be raw on the inside. Aim for an internal temperature of 65°C for pork and beef, and 70°C for chicken.
Barbecues aren't just for meat — you can bake bread and some desserts on the BBQ too. Try wrapping potatoes in foil and putting them directly on the embers while everything else cooks; you can bake or grill fruit in a similar way, directly on the bars.
A favorite tip: take a whole banana still in the skin, slice into the side and stuff some pieces of chocolate in it, then wrap in foil and cook for a few minutes until the chocolate has melted and the banana is roasted. It's like a speedy banana split when you serve it with a scoop of ice cream.
Unless you truly don't have room to store a barbecue, disposable barbecues aren't worth the time. They may seem like a cheap convenience, but they don't have much room, don't have an even heat, and don't last very long. A small, reasonably priced kettle barbecue is a better investment.
Halloumi is a veggie barbecue classic, but it's a pesky thing to cook on the grill sometimes — slices can fall apart and slip through the bars. Instead of cutting across the block, cut horizontally through it into four equal slices. They hold together and you can serve them as a burger alternative, or cut them into smaller pieces after grilling.
The point of a barbecue is as much about the social occasion as it is about the food. Don't overstretch yourself by trying to make too much — one to two meat dishes, a veggie option, a couple of sides, some bread, and some drinks are all you really need.
Whether it's veg or meat, season it well, either with salt and pepper or a spiced rub (ground cumin and coriander work well). It's also worth using the residual heat at the end of your BBQ session to gently grill your burger buns too.
If you're going to the trouble of lighting a barbecue, a few limp leaves aren't a worthy accompaniment — make some beautiful, colourful salads to go alongside the grilled food for added freshness.
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