Here's 5 Mistakes You're Probably Making When You BBQ

·2-min read

The UK's in for a heatwave, which can only mean one thing... BBQs all around! With the sun shining and temperatures reaching highs of 28º this coming week, there's no better time to fire up our barbies. But, there's probably a few shortcuts you're making that are best left in the past.

According to catering experts Alliance Online, here's five of the biggest mistakes you're making when barbecuing.

Saving time by not preheating your BBQ

Sure — you might feel like you're saving time, but what's another 15-20 minutes? The point in preheating your grill is to blast off any bacteria that's been left on from your previous BBQ (which will also reduce to chance of anyone getting food poisoning). Not to mention, gaging the temperature of the grill will be much easier before you've placed any food on.

Cutting down on washing up by using as few utensils as possible

We get it, washing up isn't how you want to spend your evening. But neither is feeling unwell because you've mixed your raw and cooked utensils, right? Think about getting two sets of utensils: the first to use on placing your raw meat down, and the second for once they're cooked through. Otherwise, simply clean them in hot, soapy water while waiting for your food to cook.

Photo credit: Kinga Krzeminska - Getty Images
Photo credit: Kinga Krzeminska - Getty Images

Only grilling on full heat and an open flame

Don't be tempted to rush your BBQ, as this often ends in not-properly-cooked-through food. If you've rushed your BBQ by using an open flame or keeping the grill as hot as you can, then the likelihood is you've crisped up the outside, and left the middle uncooked.

Not cleaning your grill between uses

Want to extend the lifetime of your BBQ? CLEAN. IT. Not just that, for the sake of your health, it's worth getting into a habit of cleaning your grill in between every use. We've even got a little trick to make cleaning your barbecue a lot easier, thanks to Weber Grill Master, Dan Cooper. All you need is an onion!

Leaving fat on your meat and causing flare-ups

Look — we love ourselves some flavour — but the best way to keep in control of your barbecue's temperature and to avoid flare-ups, is by removing some of the fat from your food. Otherwise, it's likely the flames from your grill will become large enough to cover the food you're actually cooking on, which in turn, can lead to burning your food as well as exposing it to damaging carcinogens.

Our goal is to create a safe and engaging place for users to connect over interests and passions. In order to improve our community experience, we are temporarily suspending article commenting