Do not anticipate the weather
Of course, it is not always easy to know well in advance what the weather will be the next weekend, but as far as possible, make sure to avoid planning a barbecue when it is likely to rain or a windy day. Or, prepare a plan B!
Not be equipped
Obviously, having a barbecue in good working order is essential for successful grilling. Make sure it is working properly before D-day. If necessary, you will also need to make sure that you have enough charcoal and that it has not taken on moisture. For gas models, check that you have a sufficiently full cylinder and that the pipes are in good condition.
Do not forget to have on hand the necessary items such as firewood, newspaper, matches, charcoal, etc.
Do not prepare ingredients
In order not to be caught off guard, it is essential that your ingredients are close at hand. So prepare:
- the meat, salted and peppery, placed in a plate covered with cling film and ready to be placed on the grill (it must have been at room temperature for an hour to cook properly),
- vegetables cut into strips or put on skewers, and if you plan potatoes, wrap them in aluminum foil,
- sauces and marinades that cannot be applied in advance.
Plan the ingredients you will need on a case-by-case basis, especially if you are making barbecue original recipes for a change.
Not having cleaned his grill
The grid on which you will place your food must be clean. It is best to clean it each time you use it, either with a wire brush while it is hot, or by soaking it in a mixture of warm water and baking soda.
Above all, do not use chemicals.
Use unsuitable tools
It is essential to use suitable tools to successfully barbecue, including:
- pliers sufficiently long and with a wooden handle or a spatula which supports the heat;
- a silicone brush to lacquer your food;
- fireproof gloves (or potholders).
To rush
It can take a while to set up and light up the barbecue, especially if you have to wait until you have embers, so you have to do this well enough in advance to avoid having to rush, at the risk of make mistakes. With charcoal, you will have to wait until it is well lit before placing the food on the grill (not great for taste or health otherwise).
Do not control cooking
Cooking is obviously the essential point of the barbecue. So here are some tips for a successful barbecue :
- the barbecuing meat is variable:
- beef, lamb and duck should cook over high heat 6 to 7 minutes per side, so cook them first;
- the pork must be cooked over medium heat for a fairly long time and it will therefore move to second position when the embers are less hot (be careful, do not prick the sausages and merguez to drain the juice, as they could be too dry);
- the chicken and the turkey require a softer heat and the cooking is therefore carried out on medium heat (if possible by raising the grid a little) at the rate of 3 minutes per side for fillets;
- similarly fish and seafood (shrimp) should cook slowly over medium heat;
- vegetables in strips can be cooked directly on the grill, just like potatoes in aluminum;
- some sauces may burn easily and should not be used on meats and vegetables until after cooking.
Be careful, even out of the heat, the meat continues to cook, so remember to remove it at the limit of undercooking and allow it to finish cooking on a plate covered with aluminum foil before serving.
To clutter its grid
You will need a little space on your grill because, in addition to the food being cooked, there must be a space under which there is no direct fire. This will allow you to have the meat directly at hand to place it on the grill when the heat is suitable or to keep the cooked meat warm without burning it.
Cover your barbecue
Never cover a barbecue in which the embers are burning. Indeed, it would concentrate the smoke of the coal and you would find the very unpleasant taste on your meat.
Serve too early
Do not succumb to the temptation to serve your meat as soon as it is cooked. It should be left to stand for a few minutes so that it is tender and particularly tasty. This is especially true for chops, rib steaks and other ribs.
Read also :
⋙ Barbecue, plancha or frying pan: all our marinating ideas for fish
⋙ Cooking meat on the barbecue: advice from a former Top Chef candidate to succeed
⋙ Our best chicken barbecue recipes