Barbecues are the perfect way to have a safe outdoor gathering of family and friends this summer. They can be brilliant fun occasions to enjoy your favourite foods, but putting on a good barbecue isn’t always as simple as it first seems. Here are some classic mistakes to avoid, to help you have a safe and hassle-free get together.

 

1. Not lighting the BBQ early enough

You need to set aside half an hour between lighting the barbecue and it reaching a high enough temperature to cook food safely on. Get it lit before the guests start to arrive, so you can greet them properly, and they won’t be hanging around too long before the food is ready. To avoid fridge chill, take meat out of the fridge 20 minutes before cooking.

 

2. Putting meat straight onto a lit BBQ

If you simply fire up the BBQ and put the meat on straight away, you may end up serving dangerously undercooked meat that leads to food poisoning. Even if steaks, sausages, or chicken are charred on the outside, if they have been cooked at too low a temperature, they will be raw inside. Wait 30 minutes until the embers glow white before cooking any meat.

 

3. Not pre-cooking meat

This is not essential, but it is good practice to ensure that the meat is cooked through properly. Poaching sausages in stock before transferring them to the BBQ will also mean they will stay nice and juicy, while taking less time to cook. This gives you more time to spend with your guests!

 

4. Not prepping your side dishes

You don’t want to attempt cooking meat, chatting to your guests, drinking a beer, and putting together a salsa salad at the same time. Assemble all side dishes the night or morning before, and keep them in the fridge until needed.

 

5. Not letting the meat rest

Once the meat is cooked, leave it to rest for the same amount of time you cooked it for, in order to let the juices flow and be reabsorbed, which is what gives good meat that nice tender texture.

 

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