We love a BBQ here at True Bites. Our family get-togethers have been centred around them for a long time.

From Matt’s 18th, when Uncle Chris drank WAY too much Skittles vodka trying to keep up with the youngsters, to Shirley’s last landmark birthday, which involved a bouncy castle and, shockingly, no hip injuries, BBQs have always been part of the family.

That wasn’t the case during one bonfire night BBQ when Uncle Daz lost the “rivets” out of his knee and had to go to A&E, or the time Dennis insisted on doing the BBQ with several broken ribs after a day quad biking. Let’s just say he was VERY keen to win.

Anyway, enough family history. Let’s talk about how to BBQ properly.

In this guide, we’ll cover how to choose the right BBQ, how to prepare your grill, how to cook meat safely, how to avoid burning everything, and how to get better flavour from your burgers, sausages, steaks, chicken and kebabs.

What Does BBQ Mean?

In the UK, when we say BBQ, we usually mean cooking food outside over charcoal, gas or wood.

For some people, BBQ means quick grilling: burgers, sausages, chicken, kebabs and steaks cooked over direct heat. For others, it means low and slow cooking, smoking, ribs, brisket and pulled pork.

This guide focuses mainly on the classic British BBQ: cooking meat over a hot grill for family, friends and whoever else turns up once they smell sausages.

Charcoal BBQ or Gas BBQ?

Both charcoal and gas BBQs work, but they give you a slightly different experience.

Charcoal BBQs give you that classic smoky flavour and proper BBQ feel. They take a little longer to light and control, but the flavour is worth it.

Gas BBQs are easier to light, easier to control and useful if you are cooking for a lot of people. You do not get quite the same charcoal flavour, but you do get convenience.

If you want flavour and theatre, go charcoal. If you want speed and control, go gas. Either way, good meat and proper cooking matter more than showing off with the biggest BBQ in the street.

Start with Good Meat

If you want a good BBQ, start with good meat.

Burgers, sausages, steaks, chicken, ribs and kebabs all cook better when the meat is good quality. Look for proper butcher’s meat with good flavour, decent fat content and no unnecessary messing about.

Fat is important on the BBQ because it helps keep meat juicy and adds flavour. Very lean meat can dry out quickly if you are not careful.

If you want an easy place to start, our Family BBQ Meat Box is built for exactly this sort of thing.

You can also browse our BBQ essentials for BBQ-ready meat, marinades and sides.

How to Prepare a BBQ

Before you start cooking, get the BBQ properly ready.

1. Clean the grill - Brush the grates so old food and burnt bits are removed.
2. Light the BBQ early - Give charcoal time to turn grey and ashy before cooking.
3. Preheat the grill - A hot grill helps stop food sticking and gives better colour.
4. Create heat zones - Have one hotter area and one cooler area if possible.
5. Keep tools ready - Use tongs, clean plates, a thermometer and separate utensils for raw and cooked meat.

A BBQ that is not hot enough will make food stick, cook unevenly and generally turn into a bit of a mess.

Direct Heat vs Indirect Heat

One of the biggest BBQ mistakes is cooking everything over the hottest part of the grill from start to finish.

Direct heat means cooking straight over the flames or hot coals. This is good for thinner cuts, burgers, steaks, kebabs and getting colour on food.

Indirect heat means cooking away from the hottest part, with the lid down if your BBQ has one. This is better for thicker cuts, chicken, ribs, larger joints and anything that needs more time to cook through.

A simple BBQ setup is to keep one side hotter and one side cooler. Sear food over the hot side, then move it to the cooler side to finish cooking without burning.

How to BBQ Sausages

Sausages are a BBQ classic, but they are also easy to burn if the heat is too aggressive.

Cook sausages over a medium heat, turning often. Do not blast them over fierce flames, because the outside can burn before the middle is cooked.

Move them to a cooler part of the BBQ if they are colouring too quickly. Sausages should be browned on the outside and piping hot all the way through before serving.

For more sausage cooking advice, see our guide on how to cook sausage in the oven. The oven method is different, but the doneness advice is still useful.

How to BBQ Burgers

Burgers need enough heat to get colour, but not so much that they burn before the middle cooks.

Place burgers over direct heat and cook until browned on one side, then turn and cook the other side. Avoid pressing them down with a spatula, because that squeezes out the juices.

If you are adding cheese, put it on near the end of cooking and close the lid for a minute if your BBQ has one.

Serve with buns, cheese, salad, onions, pickles, sauces and, if you’re doing things properly, a bit of crispy bacon. Our guide on how to cook bacon covers pan, oven and grill methods.

How to BBQ Chicken

Chicken needs a bit more care on the BBQ.

The outside can colour quickly, especially with marinades or sugary sauces, while the middle still needs time to cook through. Use a medium heat and avoid cooking chicken over flames that are too fierce.

For chicken thighs, drumsticks or wings, start over direct heat to get colour, then move to a cooler part of the BBQ to finish cooking through.

Chicken should be piping hot all the way through with no pink meat. If you are using a thermometer, the thickest part should reach at least 75°C.

For flavour ideas, see our guide to the best marinated chicken wings.

How to BBQ Steak

Steak is best cooked hot and fast, especially if you like it pink in the middle.

Season the steak just before cooking, then place it over direct heat. Cook for a few minutes each side depending on thickness and how you like it done.

Once cooked, rest the steak for a few minutes before slicing or serving. Resting helps the juices settle back through the meat.

If you want a more controlled indoor method, read our guide on how to cook steak in the oven.

Seasoning Meat for the BBQ

You do not need to overcomplicate BBQ seasoning.

Salt is the most important seasoning. Add salt shortly before the meat goes on the BBQ. Pepper, herbs, spices and rubs can all add flavour, but be careful with anything that burns easily.

Pepper can catch over high heat, so if you are cooking very hot, you can add pepper later or keep an eye on it.

BBQ rubs are great for ribs, pork, chicken and slower cooking. For steaks and good burgers, salt and a bit of black pepper is often enough.

Using Marinades on the BBQ

Marinades can add loads of flavour to BBQ food.

They work especially well with chicken, pork, kebabs and wings. You can make your own using oil, garlic, herbs, spices, citrus, soy sauce, vinegar, honey or chilli, or you can use ready-marinated meat.

One thing to watch: sugary marinades can burn quickly. If your marinade contains honey, sugar or BBQ sauce, cook over a medium heat and add extra sauce near the end rather than right at the start.

For easy BBQ options, have a look at our marinated meats collection.

How to BBQ Safely

Good BBQ food should be delicious, but it also needs to be safe.

Raw meat can contain harmful bacteria, so handle it properly and cook it thoroughly where needed.

• Keep raw and cooked meat separate.
• Use separate plates and utensils for raw and cooked food.
• Wash your hands after handling raw meat.
• Do not put cooked food back on a plate that held raw meat.
• Keep chilled meat in the fridge until you are ready to cook.
• Make sure chicken, pork, sausages and burgers are cooked through.
• Use a meat thermometer if you are unsure.

As a simple safety guide, chicken, sausages, burgers and pork should be cooked until piping hot all the way through. A thermometer reading of 75°C in the thickest part is a useful check.

Don’t Overcrowd the BBQ

If you overcrowd the BBQ, the temperature drops and food cooks unevenly.

Give each piece of meat enough space. If you are feeding a crowd, cook in batches rather than piling everything on at once.

You will get better colour, better cooking and fewer burnt-on-the-outside, raw-in-the-middle surprises.

Don’t Overcook Everything

One of the keys to a good BBQ is knowing when to stop.

Burgers, sausages, chicken and pork need to be cooked through. Steak and lamb can be served pink if that is how you like them. Either way, do not leave everything on the BBQ until it turns into charcoal.

A meat thermometer makes BBQ cooking much easier, especially for chicken, pork, thicker burgers and larger cuts.

BBQ Sides and Toppings

Good sides and toppings can make a BBQ feel like a proper feast.

Try serving BBQ meat with:

• Burger buns
• Cheese slices
• BBQ sauce
• Coleslaw
• Potato salad
• Corn on the cob
• Grilled vegetables
• Halloumi
• Salad
• Pickles
• Crispy bacon for burgers

After all, no BBQ is complete without burger cheese, a decent sauce, and a few bits you can pick at while pretending you are “just checking if it’s ready”.

Common BBQ Mistakes

• Cooking too soon - Wait until the BBQ is properly hot and charcoal has turned ashy.
• Using too much heat - Fierce flames can burn the outside before the middle cooks.
• Overcrowding the grill - This lowers the heat and makes food harder to control.
• Moving food too much - Let meat colour before constantly turning it.
• Using the same plate for raw and cooked meat - Always keep them separate.
• Not resting meat - Steaks and larger cuts benefit from resting before serving.
• Forgetting to enjoy it - BBQs are meant to be fun, not a military operation.

Final Thoughts

Learning how to BBQ properly is mostly about preparation, heat control and not rushing things.

Start with good meat, preheat the BBQ, use direct and indirect heat where needed, keep raw and cooked food separate, and do not overcrowd the grill.

Most importantly, enjoy yourself. Open a cold drink, feed your family and friends, and try to avoid any unnecessary trips to A&E.

FAQs

How do you BBQ properly?

Preheat the BBQ, clean the grill, use good quality meat, cook over the right heat, keep raw and cooked food separate, and make sure chicken, pork, sausages and burgers are cooked through.

How long should you preheat a BBQ?

For a gas BBQ, preheat for around 10 minutes. For charcoal, wait until the coals are hot and covered with a grey ash before cooking.

Should you BBQ with the lid open or closed?

Use the lid open for quick grilling and turning. Use the lid closed when you want more even heat, especially for thicker cuts, chicken or indirect cooking.

What meat is best for a BBQ?

Burgers, sausages, chicken wings, chicken thighs, steaks, ribs, kebabs and marinated meats all work well on a BBQ.

How do you stop meat burning on the BBQ?

Use medium heat, move food away from flames, create a cooler zone, and avoid adding sugary sauces too early.

How do you know BBQ meat is cooked?

Chicken, pork, sausages and burgers should be piping hot all the way through. A thermometer reading of 75°C in the thickest part is a useful safety check.

Can you BBQ frozen meat?

It is best to fully defrost meat before barbecuing. Frozen meat can cook unevenly, leaving the outside cooked while the middle is still too cold.