{"id":5407,"date":"2023-02-10T21:06:21","date_gmt":"2023-02-11T02:06:21","guid":{"rendered":"https:\/\/boyerbrush.ca\/13-bbq-mistakes-and-how-to-fix-them\/"},"modified":"2023-10-25T11:05:19","modified_gmt":"2023-10-25T15:05:19","slug":"13-bbq-mistakes-and-how-to-fix-them","status":"publish","type":"post","link":"https:\/\/boyerbrush.ca\/en-us\/13-bbq-mistakes-and-how-to-fix-them\/","title":{"rendered":"\u274c 13 BBQ MISTAKES AND HOW TO FIX THEM \u274c"},"content":{"rendered":"\n

Make sure you\u2019re getting it right this barbecue season!<\/strong><\/p>\n\n\n\n

Barbecues. Everyone loves them, but they can go so, so wrong. Avoid a disaster with our handy guide on the common BBQ mistakes\u2026<\/p>\n\n\n\n

1. You don\u2019t light the barbecue early enough<\/strong><\/p>\n\n\n\n

It takes about 30min to light a barbecue and wait for it to be at a cookable temperature. Don\u2019t wait for your guests to show up to get started, as they\u2019ll 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.<\/p>\n\n\n\n

2. You put the food on when you\u2019ve lit the barbecue<\/strong><\/p>\n\n\n\n

Putting on meat when you\u2019ve 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.<\/p>\n\n\n\n

3. \u200bYou don\u2019t cook things for long enough<\/strong><\/p>\n\n\n\n

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\u00b0C for pork and beef and 70\u00b0C for chicken). Alternatively\u2026.<\/p>\n\n\n\n

4. You aren\u2019t precooking when you should<\/strong><\/p>\n\n\n\n

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.<\/p>\n\n\n\n

5. You\u2019re cooking things for too long<\/strong><\/p>\n\n\n\n

Don\u2019t char things to oblivion \u2013 no one likes a dry burger. Use the tips above to avoid doing this.<\/p>\n\n\n\n

6. \u200bYou\u2019re not using the bbq to it\u2019s full potential<\/strong><\/p>\n\n\n\n

Barbecues aren\u2019t 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.<\/p>\n\n\n\n

7. \u200bYou\u2019re using a disposable bbq<\/strong><\/p>\n\n\n\n

Unless you truly don\u2019t have room to store a barbecue, don\u2019t waste your time with disposable barbecues. They may seem like a cheap convenience, but they don\u2019t have much room, don\u2019t have an even heat, don\u2019t last very long and end up being more hassle than help. You\u2019re better off buying a small, reasonably priced kettle barbecue instead.<\/p>\n\n\n\n

8. \u200bYou\u2019re not prepping beforehand<\/strong><\/p>\n\n\n\n

You can\u2019t manage a barbecue whilst you\u2019re 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.<\/p>\n\n\n\n

9. \u200bYou\u2019re cutting your halloumi the wrong way<\/strong><\/p>\n\n\n\n

It\u2019s 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\u2019s a better way: instead of cutting across the block, cut horizontally through it into four equal slices. They don\u2019t go to pieces and you can serve them as a burger alternative, or you can cut it into smaller pieces after grilling.<\/p>\n\n\n\n

10. \u200bYour side dishes are average<\/strong><\/p>\n\n\n\n

If you\u2019re going to the trouble of lighting a barbecue, a few limp leaves aren\u2019t a worthy accompaniment. Go with the grain and make this beautiful, colourful Farro Salad<\/strong><\/a> and this Mediterranean Salad<\/strong><\/a> goes with everything.<\/p>\n\n\n\n

11. \u200bYou\u2019re not barbecuing the buns<\/strong><\/p>\n\n\n\n

A spell toasting the cut side of a bread roll over the coals gives extra flavour.<\/p>\n\n\n\n

12. \u200bYou\u2019re not seasoning properly<\/strong><\/p>\n\n\n\n

Whether it\u2019s veg or meat, it needs to be seasoned, either with salt and pepper or a spiced rub (ground cumin and coriander work well).<\/p>\n\n\n\n

13. \u200bAnd finally\u2026you\u2019re not spending any time with your guests<\/strong><\/p>\n\n\n\n

The point of a barbecue is as much about the social occasion it is about the food. Don\u2019t 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.<\/p>\n\n\n\n

Sou<\/strong>rce: Good Housekeeping<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Make sure you\u2019re 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\u2026 1. You don\u2019t light the barbecue early enough It takes about 30min to light a barbecue and wait for it to be at […]<\/p>\n","protected":false},"author":4,"featured_media":5408,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[111],"tags":[],"class_list":["post-5407","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-en-us"],"_links":{"self":[{"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/posts\/5407","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/comments?post=5407"}],"version-history":[{"count":1,"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/posts\/5407\/revisions"}],"predecessor-version":[{"id":5916,"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/posts\/5407\/revisions\/5916"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/media\/5408"}],"wp:attachment":[{"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/media?parent=5407"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/categories?post=5407"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/boyerbrush.ca\/en-us\/wp-json\/wp\/v2\/tags?post=5407"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}