11 Common BBQ Mistakes & How To Avoid Them
1. Not using the right charcoal
Cheap charcoal is a false economy and relying on it is one of the most common BBQ mistakes out there. It’s far better value to invest in better quality restaurant-grade charcoal as the fuel you use to feed your fire is just as important as any other ingredient you choose. We’d recommend that you always use lump wood charcoal - never briquettes. Charcoal briquettes are the chicken nuggets of the charcoal world - full of chemicals, hugely processed and low quality. Instead, look for hardwood charcoal - this will burn hotter, and longer, with less smoke than anything else on the market. More heat means better caramelisation and flavour in your food. What’s more, high-quality charcoal can be reused by closing the vents on your grill to kill the heat after cooking.
2. Ignoring the importance of thorough cleaning
Dirty grill grates can ruin the taste of your food and cause sticking so make sure that you always give your cooking surface a good clean before you get cooking. To get the best out of your grill, start with a good grill brush to scrape off any remnants. Our best barbecue cleaning tip is to fire your barbecue up to as hot as it will go and allow it to sit at a searing temperature for 20 minutes. This will burn off any debris and give your grates a deeper clean.
3. Not having a plan
One of the biggest challenges when BBQ cooking is managing a range of meats and ingredients all at once. Failing to prepare properly is one of the most common BBQ mistakes and you’ll need a plan to understand cooking times in advance and manage your grill space, ensuring that your food is ready at the right time.
For the ultimate barbecue experience, start with high-quality meats. Our BBQ range includes everything from succulent sausages to premium cuts of beef and pork, all perfect for grilling. With our range, you can trust that you’re getting the finest meats that will take your barbecue to the next level.
Our Summer BBQ Meat Box contains garlic & herb chicken breast steaks sourced from free range, slow grown chickens that have been reared on lush English pastures, succulent Grass-fed Beef Ribeye, and Sirloin Steaks. It contains mouthwatering steak burgers made with 100% prime beef with no fillers or breadcrumbs that have been double minced and hand-rolled for the perfect finish. We’ve also included Gourmet Pork Sausages and Seeded Brioche Burger Buns - it really is the ultimate way to put our BBQ cooking tips to the test!
4. Not leaving cool spots under the grill
Next up on our list of common BBQ mistakes is a blunder you might not even be aware you are making - being afraid of the different heat zones on your barbecue! Make sure that you leave some space for ‘cooler spots’ on your barbecue. These are areas without any charcoal under the grill which can be a lifesaver if you have a flare-up from fatty meats rendering onto the coals but can also be used to cook larger cuts of meat indirectly. You can also use the hotter parts of your grill to sear the meat over directly, before moving it to the cool spots to finish cooking in the indirect heat without it burning. Don’t forget to cook directly on the coals, too. Scallops in their shells, whole beetroot and steaks thrown directly on hot coal are amazing.
5. Not using a thermometer
Relying on guesswork can result in under or overcooked food. Despite being one of the most common BBQ mistakes, this is an easy one to avoid - just invest in a good meat thermometer like a MEATER. This wireless thermometer monitors the internal temperature of your meat and sends alerts to your smartphone or tablet, ensuring perfectly cooked meat every time. A probe helps too - it gives you an instant reading to see when your sausages are done. 45c is rare, 70c is well done. Medium rare is about 55c.
6. Not brining meat and fish
Skipping the brining process can dry out food and limit your ability to bring out diverse flavours when cooking. Seize the opportunity to pack even more flavour into your food and brine your meat and fish first - it makes food juicier and more flavoursome. It’s not labour-intensive and can be done with simple recipes. Even a basic solution of salt and water will give your ingredients an amazing head start. For a truly succulent barbecue, try brining your meat overnight.
7. Not basting food
Don’t forget to keep your food succulent by basting your food as you go. This BBQ cooking tip adds an extra dimension of flavour and keeps your meat tender and succulent. There are a couple of ways to do this. You can use a spray bottle filled with liquids such as cider, beer, apple juice, vinegar or fats to mist your food regularly during cooking. Or you can use a herb brush to baste your food as you go. Simply make a brush by tying together herbs such as thyme, rosemary and bay leaves. Soften some butter or your preferred fat and use the herb brush to baste your meat, fish and vegetables. The essential oils in the herbs will permeate the food, transforming your barbecue and ensuring that you don’t fall into the trap of a very common BBQ mistake.
8. Overlooking the extra dimension of smoking
Cooking solely over charcoal can miss out on deeper flavours that come with smoke. This process is easier than you might think. Simply add wood chunks to the charcoal (a little goes a long way, mind!) to enhance the flavour of your barbecue. Different types of wood impart different flavours; for example, maple wood pairs excellently with pork belly or monkfish. Drop in a few chunks about an hour before the end of cooking to introduce complex, mouthwatering aromas.
9. Serving meat the moment it's cooked
Slicing meat the moment it comes off the grill can cause juices to run out, resulting in dry meat. Always allow your meat and fish to rest before slicing. This allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.
10. Putting too much pressure on yourself
If you’re worried about ruining the al fresco dining experience by making some of the common BBQ mistakes, try not to put too much pressure on yourself and definitely don’t worry about trying to become a pitmaster overnight. Fine BBQ cooking takes practice, but following our BBQ cooking tips is certainly a great starting point. We’ve also crafted a barbecue range with carefully chosen products that have been prepared for you to get you started. From confit pork belly that has been marinated then slowly cooked for 14 hours, to in-house BBQ marinated pork ribs that are cooked for 10 hours until the meat falls off the bone.
11. Wasting leftover food
If you’ve cooked for an army and there’s leftover food - don’t waste it! Instead, read our tips on what to do with barbecue meat - we’ve listed plenty of ideas for your barbecue rollover.
Explore the complete DukesHill BBQ collection and put these barbecue tips and tricks to the test!
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