Perhaps the weather is making Britons less assured BBQ grillers. We’re susceptible to snatching a pack of hotdogs and cooking them over spitting, lunging fire that looks pretty impressive but produces cinders and soot rather than great flavour. Every summer social affair draws the fear of chewing into barbecue chicken that’s troublingly pink on the inside, worried glances at raw and cooked food crammed onto a too-small grill, or vegetarian panic as the meat-eaters devour the options.

If you’re not the king or queen of the grill just yet, here are a few simple tips for easy grilled food that will leave everyone satisfied and safe this summer.

Keep Food Poisoning at Bay on Your BBQ

According to the Food Standards Agency, cases of food poisoning rise significantly during the summer. Here is our advice on how to keep your BBQ safe.

The heat from the BBQ charcoal coals is insufficient to kill all bacteria on your grill. Cleaning the grill is simplest after a quick preheat before you begin cooking. The heat will melt charred grease. A clean grill will also end up leaving your food with beautiful char-marks. Last week’s dinner will be left on a dirty grill!

Defrost food properly before actually cooking on the grill, preferably in the refrigerator to keep it cold. Allowing the meat to come to room temperature for 20 minutes before grilling can help it cook more evenly, but don’t leave food out all day uncooked. Marinate meat in the refrigerator during the summer. Bacteria multiply quickly enough to cause food poisoning in less than an hour.

Both raw and cooked foods cannot be served on the same plate. After transferring any raw meat to the grill, wash the plate and tongs in hot, soapy water. Always wash your hands after removing meat from its containers, as germs on your fingers can easily be transferred to the bowl of crisps! Allow enough space for raw foods. Think about having completely separate raw and cooked sides of the grill so that cooked foods can be kept warm until ready to serve.

Avoid using the raw meat marinade as a sauce to bast the food while it’s cooking. If you intend to baste your meat on the BBQ, cast aside a few tablespoons of sauce before adding the meat. Whereas steaks can be offered rare, burgers, chicken, pork, and sausages should always be fully cooked. Invest in a temperature probe for true peace of mind.

Pre-Cooking 

If you only remember one thing from this guide, make it this: pre-cook sausages and chicken on the bone before actually grilling. You will significantly reduce the likelihood of destroyed and undercooked meat, save time slogging away over the coals, and minimise the chance of cross-contamination on the BBQ. Before grilling, bake chicken thighs and legs on the bone at 180C/160C Fan for 25-30 minutes. They don’t need to brown because the direct heat of the grill will do that.

Pre-cook sausages for eight minutes in simmering water, or seven minutes for chipolatas. This also eliminates some of the fat which can drip onto the grill and end up causing bad-tasting flame flare-ups, and the sausages taste much juicier and are prepared in a fraction of the time.

Healthy BBQ Food 

While sausages and burgers are popular choices, they can be high in sodium and saturated fat. Cooking leaner cuts of meat, vegetables, and fish is just as simple. A quick marinade adds flavour to lean cuts of pork, chicken pieces, and tofu. Starting to make your means you know exactly what’s in it and can tailor it to your preferences. Finish with a dipping sauce, such as zingy chimichurri. The NHS recommends eating oily fish like mackerel or salmon once a week. Fortunately, oily fish tastes fantastic on the grill.

At The Green Olive Firewood Company, we pride ourselves on providing only the best service to our customers. So, if you require any additional information about our BBQ charcoal products or how to use them, please contact our expert team with any questions. Please call 0203 018 1918 or fill out our online form to reach a member of our team. To stay up to date, follow us on Twitter and Instagram!