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Hey there, it’s the Butcher’s Mate, and I’m fired up to share my tips on how to get the very best results from your BBQ. Trust me, I’ve seen it all – from undercooked chicken to burnt sausages – but fear not, because with my help, you’ll be the ultimate BBQ hero. So, grab a cold one, get your grill ready, and let’s get cooking!Davie – The Butcher’s Mate
Hints & Tips for Getting the VERY best From Your BBQ:
Barbecuing is one of the most popular outdoor activities in Scotland and for good reason! It’s a great way to enjoy delicious food while spending time with friends and family. However, achieving great results when barbecuing can be challenging, especially if you’re new to it.
That’s why we’ve put together this guide to help you get the most out of your grill.
- If you are trying to decide which BBQ is best for you then see see our article Get Your Grill On: Exploring the World of BBQs in Scotland
My Top Tip: Don’t cook on the flames
This is the most important of them all – if you take only one thing away from this make sure it is this.
Cook on heat, not on flames!!
It’s important to note that you should never cook your food directly on the flames. Flames can cause your food to burn quickly, resulting in an unpleasant taste and texture. Instead, move your food to the cooler part of the grill or use a raised grill rack to prevent direct contact with the flames.
This will help ensure that your food is cooked evenly and has a delicious smoky flavour. If you’re using charcoal, make sure you spread the coals evenly and create a two-zone fire by piling them on one side of the grill. This will create a hot zone for searing and a cooler zone for slower cooking.
By moving your food away from the flames and utilising different cooking zones, you’ll be able to achieve perfectly cooked and delicious food on the grill every time.
Tip: If you are using a gas bbq, have a cold beverage in a bottle in one hand. If the flames kick up put your thumb over the top of the bottle and spray the flames to extinguish them. This also creates an amazing flavoured steam that helps to keep your food moist while cooking.
Start with a clean grill
Before you start cooking, make sure your grill is clean. Remove any leftover food, grease or debris that might have accumulated from previous grilling sessions. Use a grill brush to scrub the grates and then wipe them down with a damp cloth. This will help prevent any unwanted flavours from affecting your food.
I like “agricultural” barbecuing. I like to bash the grill and the coals. I never use anything but a wire brush and heat to clean the grill… there’s nothing shiny about my bbq and that’s the way I like it. To get it clean, I get the bbq hotter than the centre of the sun, let everything burn on the grill then attack it with a wire brush. It is so effective but it sure isn’t pretty.
A word of Caution: If you have a fancy nonstick grill, a wire brush will likely destroy the coating. If you want to preserve the coatings on your BBQ then you may need to take a gentler approach.
Be aware, if your coating starts to flake off you should either replace your grill or scrub the coating off completely. You don’t want flakes of the coating sticking to your food.
Preheat the grill
Preheating the grill is crucial to getting great results. Turn on your grill and let it heat up for at least 15 minutes before adding any food. This will ensure that the grates are hot enough to sear the meat, which will help lock in the juices and flavour.
Tip: There is no such thing as a too-hot grill. You want the grill to be as hot as you can get it… this will create a delicious char on the good as it sizzles on the grill. HOWEVER, you can have a bbq that is too hot. Make sure you have cooler zones so you can balance the cooking temperatures.
Use the right fuel
Whether you use charcoal, wood or gas, make sure you’re using the right fuel for your grill. Charcoal and wood provide a smoky flavour that many people love, while gas is convenient and easy to use. Whatever you choose, make sure you follow the manufacturer’s instructions for lighting and using the grill.
Tip 1: If you are using fast-lighting charcoal be aware that it is soaked in a flammable additive to assist with easy lighting. Please PLEASE make sure this all burned off before your food goes anywhere near the grill. Nothing ruins a sausage faster than the taste of lighter fluid.
Tip 2: If you are using gas, did you know that Propane can go off? If you have used your bbq for a while and you are struggling to get it hot, then chances are your propane has gone stale.
Don’t overcrowd the grill
When grilling, it’s important not to overcrowd the grill. If there are too many items on the grill, it can be difficult to maintain a consistent temperature, and some of the food may not cook evenly. Leave some space between the items to allow for air circulation and prevent sticking.
Be aware that certain vegetables with a lot of water in them (like aubergine) will absorb a huge amount of heat and dramatically affect cooking times. Be aware of this if you have a lot of items coming off at the same time.
Use a meat thermometer
Using a meat thermometer is the best way to ensure your meat is cooked to the correct temperature. Insert the thermometer into the thickest part of the meat and make sure it reaches the recommended temperature for your meat.
Tip: If you don’t have a meat thermometer then you must create an incision in the meat so you can see the middle of it. Choose the thickest part of the meat and make sure it is cooked to perfection.
Let the meat rest
After you’ve finished grilling, let the meat rest for a few minutes before cutting it. This allows the juices to redistribute, resulting in a juicier and more flavorful piece of meat.
Mistakes to Avoid:
- Flipping the meat too often: Flipping the meat too often can cause it to lose its juices and become dry. As a general rule, flip the meat only once halfway through the cooking process.Not Preheating the Grill: Preheating the grill is crucial to achieving even cooking temperatures and avoiding sticking.
- Lifting the Lid Too Often: Lifting the grill lid frequently can cause heat loss, prolong cooking times, and result in dry or tough food.
- Using Lighter Fluid or Accelerants: Using lighter fluid or accelerants can affect the taste of the food and increase the risk of flare-ups and accidents.
- Not Monitoring the Grill Temperature: Failing to monitor the grill temperature can result in uneven cooking and undercooked or overcooked food.
- Not Using the Right Tools: Using the right tools, such as tongs and spatulas, can make grilling easier and safer, while also ensuring that the food is not damaged during cooking.
- Overcooking the Meat: Overcooking meat can result in dry and tough food, while undercooking can increase the risk of foodborne illness.
- Not Experimenting with Seasonings and Marinades: Experimenting with different seasonings and marinades can help enhance the flavour of the food and take your grilling to the next level.
Perfect Practice makes perfect Food!
Thanks for joining me on this BBQ journey! I hope you’ve learned some valuable tips and tricks that will help you take your grilling game to the next level. BBQs aren’t just about the food – they’re about creating a fun, relaxed atmosphere where everyone can enjoy good company and great eats. So, keep experimenting with new flavours and techniques, and don’t forget to have some fun along the way!
Remember – Perfect Practice Makes Perfect Food. If you enjoy it, do it often. You don’t have to have friends round… just get the bbq lit and experiment with different techniques, meat/vegetables, and styles of food.
And as always, stay tuned for more updates from your favourite Butcher’s Mate. Cheers!