As the temperature increases, it’s the perfect occasion to have a BBQ. Although us Brits can have a BBQ in whatever weather!

To help with your BBQ adventure here are some tips!

Clean

Wash hands and surfaces often. Make sure to clean your grill properly as when cooking seafood this can stick to previously cooked food on the surface.

Preheat

Place Firemizer in the bed of the BBQ place coals over the top. Light the coals at least 30mins before you plan to cook. Do not put food on the grill until the fire dies down to glowing coals.

Cook

Cook to proper temperatures to avoid undercooked food. Use a food thermometer to get your food to cooking temperature.

Rest

Remove meat from the grill and allow it to rest for the specified amount of time. Its temperature remains constant or continues to rise which destroys harmful germs.

Serve

Hot food should be held at 140 F or warmer. Perishable food should not be left out for more than 2 hours at room temperature. 

Grilling Meats

1. Beef = if you are using ground beef cook at 71°C Fahrenheit, steaks cook at 62°C. Use direct heat for chops, steaks and hammers. Use indirect heat for roasts and larger cuts of beef.
2. Chicken = when using chicken breast and legs cook at 73°C. For think pieces of meat cook over direct heat, larger pieces should be cooked over indirect heat.
3. Pork = sausages should be cooked at 73°C while pork chops should be cooked at 62°C. Start cooking sausages on high heat so the outside is nice and charred then move to a cover part of the grill to finish off.
4. Seafood = when cooking salmon or shrimp cook at 62°C. Oil the grill well to reduce sticking.