Make sure you’re getting it right this barbecue season!

Barbecues. Everyone loves them, but they can go so, so wrong. Avoid a disaster with our handy guide on the common BBQ mistakes…

1. You don’t light the barbecue early enough

It takes about 30min to light a barbecue and wait for it to be at a cookable temperature. 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.

2. You put the food on when you’ve lit the barbecue

Putting on meat when you’ve first lit the barbecue will lead to scorched outsides and raw insides. Aside from steaks or quick cooking chops, everything else (like sausages and chicken drumsticks) are best put on when the flames have died down and the embers are white.

3. ​You don’t cook things for long enough

The meat might look done, but it could still be raw on the inside, so make sure it stays on the bbq for long enough, otherwise you risk food poisoning. Use a digital thermometer to check the internal temperature (65°C for pork and beef and 70°C for chicken). Alternatively….

4. You aren’t precooking when you should

Some things, like sausages, benefit from cooking beforehand to keep them juicy. Poach them in stock until cooked through, then pop them on the bbq until golden. The other option is to start things on the barbecue, then transfer them to baking tray and put them in the oven to finish of cooking.

5. You’re cooking things for too long

Don’t char things to oblivion – no one likes a dry burger. Use the tips above to avoid doing this.

6. ​You’re not using the bbq to it’s full potential

Barbecues aren’t just for meat. Wrap potatoes in foil and put directly on the embers whilst everything else cooks. You can also bake fruit in a similar way, or grill it directly on the bars.

7. ​You’re using a disposable bbq

Unless you truly don’t have room to store a barbecue, don’t waste your time with disposable barbecues. They may seem like a cheap convenience, but they don’t have much room, don’t have an even heat, don’t last very long and end up being more hassle than help. You’re better off buying a small, reasonably priced kettle barbecue instead.

8. ​You’re not prepping beforehand

You can’t manage a barbecue whilst you’re 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. Assemble all your equipment beforehand. Make sure not to touch cooked food with utensils and crockery that were used for raw meat. Have separate and discernible equipment, trays and plates to hand for handling/putting cooked food on.

9. ​You’re cutting your halloumi the wrong way

It’s a veggie barbecue classic, but halloumi is a pesky thing to cook on the grill. Those little slices fall apart then slip through the bars and are gone forever. There’s a better way: instead of cutting across the block, cut horizontally through it into four equal slices. They don’t go to pieces and you can serve them as a burger alternative, or you can cut it into smaller pieces after grilling.

10. ​Your side dishes are average

If you’re going to the trouble of lighting a barbecue, a few limp leaves aren’t a worthy accompaniment. Go with the grain and make this beautiful, colourful Farro Salad and this Mediterranean Salad goes with everything.

11. ​You’re not barbecuing the buns

A spell toasting the cut side of a bread roll over the coals gives extra flavour.

12. ​You’re not seasoning properly

Whether it’s veg or meat, it needs to be seasoned, either with salt and pepper or a spiced rub (ground cumin and coriander work well).

13. ​And finally…you’re not spending any time with your guests

The point of a barbecue is as much about the social occasion 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.

Source: Good Housekeeping