M. Mottershead
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Beginners BBQ Guide


Here is some really useful advice and information from the National BBQ Association and National BBQ week that will help your BBQ be a huge success!

BBQ should be enjoyable and fun, but when you first ‘go-for-the-grill’ it can be somewhat daunting, so as a Barbi-babe, here are some simple tips to help you get the very best from your first BBQ;

• When you’ve brought your very first BBQ grill it’s a good idea to remove the impurities that have built up during the manufacturing process. So light the BBQ and let it burn for up to an hour at the highest temperature. Then turn off and when it has cooled down, but is still ‘warm’, rub the whole inner cooking surface with an oiled cloth to season. A standard cooking or groundnut oil is ideal for this purpose.


• Plan your bigger BBQ in advance. Although ‘after-work’ Barbi’s can be both spontaneous and fun, a little planning works wonders for larger grilling.

• It can be difficult to decide how, or if meat needs seasoning, when new to BBQ’ing. However it is good idea to use suitable marinades or grill sauces as they not only add flavor but also protect food from the direct and intense grilling temperatures.

• A simple tip that will speed up the marinating process by around half, is to place the food in a sealable plastic bag with a suitable marinade. Massage in marinade for a few minutes, seal then place in the coldest part of the fridge for a minimum of 30 minutes depending on the food.

• Vegetables, even fruit can also be marinated and work well on the grill.

• Remember there is no correct temperature or length of grilling time to achieve great BBQ food, so be prepared to experiment and even get it wrong sometimes.

• A good temperature guide is the hand test; hold your hand around six inches above the grill surface, being careful not to touch any hot surface; if you can only keep your hand there for under a minute the grill is probably too hot, around a couple of minutes is probably the correct cooking heat, anything longer than that should really only be used for warming or slow grilling.

• When using wooden skewers, always soak well in water for at least 30 minutes before use.

• Ensure that the grill-bars are well oiled and turn meat or poultry, once per side to sear and then once more to cook-through. Do not keep turning food as removes from the heat and delays cooking. Food should not be allowed to stick to the grill.

• Do not try to cook too quickly or over too high a heat, as this will cause food to burn on the outside and be undercooked in the middle.

• Do not burn ‘bangers’ or indeed anything! Burnt food on the Barbi is a real ‘no, no’ and as the saying goes Burnt is Bad. However do ensure that all food, especially poultry, sausages and burgers are well cooked through.

• Ensure that you baste meats, poultry and fish to retain moisture and flavor. Remove food at the end of the grilling process and allow to cool for a few minutes before serving. Always serve to warm plates.

• Put on some great summer tunes pour yourself a chilled glass of your favorite beverage and enjoy the best food of the year