5 essential BBQ cooking tips

[fa icon="calendar'] Sep 25, 2015, 12:42:57 PM / by SunPork Fresh Foods


More and more of us will be enjoying BBQs throughout Spring and Summer, and making sure you cook the best cuts of meat (regardless of type) is always worth your time.

In this blog, we'll be taking you through five essential tips that will help ensure you serve up succulent and juicy cuts.

1. Don't cook from cold

Cooking on a BBQ is different from cooking in a pan, particularly when it comes to how the outside cooks. The appeal of food cooked on the BBQ is that it comes away with a little bit of charcoal on the outside while being warm and succulent in the middle. 

If you cook your meat when it's completely cold (or frozen), then it's much harder to manage cooking it evenly. The end result will be that you'll likely burn the outside to a crisp just to get the inside to the right heat. So prior to cooking, let the meat sit out so it gets closer to room temperature. 

Once it's thrown on the BBQ and cooked, it'll be far more evenly cooked and succulent.

2. Preheat your BBQ properly

Just like you should properly preheat an oven or pan, the same rules apply to your BBQ. You want it to be hot and ready to grill straight away, especially if you want to get that crispy, lightly charcoaled crust. It's not hard to tell when the BBQ is properly preheated - the heat will clearly rise from the grill. Or just drop a dab of water on it to see if it sizzles up quickly.

3. Avoid poking and prodding your food

When BBQing, you need to give the meat time to properly form that caramelised crust. Excessive flipping from side to side undermines this, so you really shouldn't do this beyond a couple of times throughout the whole process.

Squashing slices of meat (be it beef, pork, lamb, etc.) also isn't the best idea. All the fat they lose means they'll end up being drier once finished cooking. The same applies to poking holes in sausages. Don't do it - they'll lose the fat that makes them so succulent.

4. Don't let an inexperienced cook cook

One oddity with BBQs is that it's often a time when people who have little-to-no experiencing cooking suddenly believe they can handle the BBQ. Just because the process is slightly different doesn't mean that anyone can do it. Make sure that someone who can actually cook food is the one cooking it on the BBQ.

5. Let food rest before serving

Once all the food is cooked, try and give it around five minutes to rest. The reason for doing this is it allows the muscle fibres in the meat to relax after dealing with such intense heat. The ensures it will be juicy without the juices themselves just draining across the plate.