Want to become Queen of the BBQ? Try these 5 top tips for perfect burgers

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Charcoal, matches, food poisoning...avoid the pitfalls and get clued up about your BBQ

Sausages

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Getting the BBQ right is never easy. The coals never seem to heat up fast enough, the food always takes longer than expected and with hungry BBQ goers hanging around time really is of the essence.

Cooking food on the BBQ can be a daunting task; it takes time and practice and with most BBQers nervous about undercooking their meat it can be an anxious event.

If you want to take over from your brother/father/boyfriend/uncle as Queen of the BBQ it's time to get clued up on the basics.

We asked Newman's Own's Rob Cottam for his simple top tips for the best burgers...

1. Stop flipping, leave it be:

If you leave your food to sit on the BBQ for a few minutes before turning you will get better caramelisation and therefore a better flavour. It also means that the food is less likely to stick to the BBQ.

2. If you have a lid, use it:

"If you're looking, it ain't cooking!" - A well known phrase in the BBQ world. With the lid down your food will cook faster and more evenly, which will also prevent food poisoning from undercooking. It also means your charcoal lasts longer or you use less gas, which means more BBQs for the summer!

3. Wait 30 to 45 minutes to use your charcoal BBQ:

The coals should be grey before you put your meat on the grill. A grey colour means the coals are hot and at an even temperature. Before this, they will flame and burn your food with uneven heat distribution. They might end up being pink and cold in the middle too - a sure fire way to give your guests horrible food poisoning.

4. Don't stab your sausages:

Pricking the sausage may reduce the chance of it splitting but not by much. However, it will guarantee that all the juice will come out of the sausage leaving it drier and less tasty. So it's worth not stabbing them and enjoying a tastier sausage.

5. Don't risk undercooking:

Digital thermometers are a genius invention. For under £10, BBQers can easily check that their meat is cooked by measuring its temperature. Aim for an internal temperature of 145-150 degrees for the perfect safe sausage.

What do you think of this advice?

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