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Want to organise a successful barbecue? This is how you pull it off!

14 Aug 2017
by Linda Canter

It is barbecue weather again. We happily take out the grill from the attic or shed during the summer months to barbecue. Are you crazy about barbecuing but less happy about the filthy grill afterwards? Or would you like to know how to prepare the best meat and fish possible on the barbecue? It will be a successful event with the following handy barbecue tips.


  • You cannot start to barbecue unless the coals are hot and coloured light grey. You start a charcoal barbecue approximately one hour in advance and a gas barbecue about 20 minutes beforehand.


  • Oil the barbecue grill before grilling and frying. Hereby the meat will stick less to it.


  • Let the meat and fish come to room temperature first but do not store the meats near the barbecue because then they become too hot. It is best to take the big pieces of meat out of the fridge 2 to 3 hours beforehand and small pieces about 1 to 1,5 hours in advance.


  • Do you have chunks of chicken that you want to lace on satay sticks? Prepare the satay sticks by keeping them in cold water for an hour, which will burn them less quickly.


  • Or are you using metal sticks instead? Oil them in first so your guests can easily take off the meat. Also, be careful with grasping the skewers, the metal is very hot.


  • Use a meat or fish thermometer to check if the food is properly cooked.You can also barbecue in a logical order, starting with the meat that is ready the fastest. Start with beef (such as steak) that should have a temperature between 40-52 degrees. Veal and lamb and skewers have to be around 52-65 degrees, pork 58-68 degrees and chicken takes the longest because it must reach a temperature between 68-72 degrees.


  • It is very tempting to flip the meat right away with a fork. However, it is better not to because then you stick holes in the flesh with the fork, causing the juices to drain from the meat. This not only causes flames on the barbecue but also then the meat turns out chewy. A better option is to use BBQ pliers.


  • Do you always serve many sauces on the table? Try muffin cups to put the sauces in. Serve with a spoon and you are done. This is also useful when making sauces yourself.


  • Degrease the grill with a lemon in between courses. Stick half a lemon to your fork and rub it on the grill.


  • Left behind with a filthy grill after a nice barbecue and not in the mood to brush it hard in order to clean it? Put the grill in a trash bag and pour a spoon of ammonia into it. Close the bag properly and the ammonia fumes will finish the work. Give the grill a swipe with a cloth the next day and your grill looks brand new. Not in possession of ammonia at home but you do have a newspaper? Wrap the grill while it is still hot in a newspaper and make it wet. The next day you get rid of the filth easily.
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