Master the Grill: Tips for BBQ Success Every Time

Ready to take your barbeque skills from good to legendary? Inside this comprehensive guide, we'll arm you with everything you need for a stress-free and seriously delicious cookout. From getting your BBQ prepped and ready for action, to understanding crucial food safety and hitting those precise meat temperatures, we’ll guide you through every step. You'll discover a world beyond basic burgers as we break down different cooking techniques, unlock the secrets of flavour-boosting marinades, and even spark your imagination with some delicious BBQ recipe inspiration. Get ready to grill your BBQ goodies with confidence and serve up some seriously good grub!

Prep Like a Pro

It all starts with a little organisation before you even think about lighting that grill. Trust us, a few minutes of prep can save you from any hassle later, setting you up for perfectly cooked food and happy guests. We'll walk you through getting your grill gleaming, sorting out your gear, and understanding your fuel for maximum flavour and control.

Cleanliness is Key

First things first, a clean grill is a happy grill! Getting rid of leftover bits from last time isn't just about looking tidy; it stops unwanted flavours from tainting your feast and helps prevent nasty flare-ups from dripping fat. For the best results, give those grates a good scrub with a wire brush while the grill is still warm, either after preheating or (ideally) right after your last cook. This little step means your food won't stick, and you'll get those brilliant, clean grill marks every time.

Assemble your tools

No more fumbling around when the heat's on! Before you light a single briquette, make sure all your essential BBQ tools are within arm's reach. We're talking quality tongs, a trusty basting brush, a reliable meat thermometer, and handy foil trays. And don't forget to always use separate sets of tongs or utensils for raw meat and cooked meat to prevent cross-contamination. Safety first, folks!

Know your stuff

The kind of fuel you choose can seriously impact your BBQ experience and the flavour of your food.

Charcoal: For that unmistakable smoky flavour and authentic outdoor taste, charcoal is king. Lumpwood charcoal burns hot and fast, giving you a quick sear and a robust smoky kick. Alternatively, briquettes burn more evenly and longer, making them ideal for sustained, consistent heat – brilliant for slower cooks.

Gas: If convenience and precision are your priorities, a gas grill is your best mate. It heats up quickly, offers excellent temperature control with the turn of a dial, and is perfect for a spontaneous mid-week grill.

Food Temperature and Safety

Getting your BBQ food cooked safely means everyone can tuck in with complete peace of mind. For a safe and delicious barbeque, simply follow these few key rules:

Always defrost food thoroughly before it hits the grill for safe, even, cooking and remember to cook and eat defrosted food within 24 hours.
Never wash raw chicken or any other meat as this spreads bacteria around your kitchen.
Wash your hands before and after touching raw meat and before you handle ready-to-eat food.
Store raw meat separately from ready-to-eat foods using different utensils, plates and chopping boards for raw and cooked food.
Consider cooking chicken and pork in the oven first, then finish on the BBQ. This is a great way to ensure they’re cooked through, and it can speed up serving for a crowd.

A meat thermometer is essential for both perfectly cooked protein and safety. Red meats like steak and lamb can be enjoyed rare with a good sear. However, chicken, pork, and all minced products such as burgers, sausages and kebabs must be cooked through. You'll know it's ready when it's steaming hot throughout, there's no pink visible in the thickest part, and the juices run clear. Use our handy guide below to help you:

Protein	Cooked Internal Temperature
Beef Steak: Rare	125°F / 51°C
Beef Steak: Medium Rare	135°F / 57°C
Beef Steak: Medium	145°F / 62°C
Beef Steak: Well Done	155°F / 68°C
Brisket & Short Ribs	185-205°F / 85-96°C
Minced Meat, Burgers & Sausages	160°F / 71°C
Pork Chops	160°F / 71°C
Pork Roast	160°F / 71°C
Pulled Pork (Collar/Shoulder)	205°F / 96°C
Whole Chicken	163°F / 73°C
Chicken Pieces	163°F / 73°C
Pulled Chicken	205°F / 96°C
Turkey (Legs)	163°F / 73°C
Lamb: Rare	125°F / 51°C
Lamb: Medium Rare	135°F / 57°C
Lamb: Medium	145°F / 62°C
Lamb: Well Done	155°F / 68°C
Pulled Shoulder/Shank	205°F / 96°C
White Fish Meat	145°F / 62°C
Salmon: Medium Rare	125°F / 51°C
Salmon: Well Done	160°F / 71°C
Tuna Fillets: Medium Rare	125°F / 51°C
Tuna Fillets: Well Done	160°F / 71°C

Master the Grill

It might seem a bit daunting at first, but becoming a grill master is simpler than you think. We'll walk you through understanding your BBQ's temperature zones and the difference between direct and indirect heat so you can tackle anything from a quick burger to a slow-cooked feast. We'll also explore exciting techniques like smoking, searing, rotisserie cooking, plank grilling, and even griddle cooking, ensuring you can impress your friends and family with some seriously tasty results!

Direct Grilling - High Heat, Fast Cooking

What it is: This is what most people think of when they imagine a BBQ. The food is placed directly over the heat source such as coals or lit gas burners.

Best for: Smaller, thinner cuts of meat, seafood, and vegetables that cook quickly – think burgers, sausages, steaks, chicken breasts, kebabs, fish fillets, corn on the cob, and sliced veggies.

Technique: Preheat your grill until it's very hot. Sear the food on both sides to get a nice crust and grill marks. You'll need to watch it closely and flip frequently to prevent burning, especially with higher-fat items that can cause flare-ups.

Indirect Grilling - Medium-Low Heat, Slower Cooking

What it is: The BBQ acts like an oven. The food is placed next to the heat source, not directly over it, with the lid closed. Heat circulates around the food, cooking it evenly from all sides.

Best for: Larger cuts of meat that need longer cooking times to become tender without burning, like whole chickens, roasts (pork shoulder, beef brisket), ribs, or thicker fish fillets.

Technique: For charcoal BBQ's, pile coals on one side of the grill, or divide them into two piles on opposite sides, leaving the middle empty. Place a drip pan in the empty space. For a gas BBQ, turn on one or two burners on one side of the grill, leaving the other burners off. Place food over the unlit burners. Maintain a consistent medium-low temperature around 160-190°C. Keep the lid closed as much as possible to maintain temperature and smoke.

Smoking - Low Heat, Very Slow Cooking, Infused Flavour

What it is: A specialised form of indirect cooking where food is cooked "low and slow" over many hours, infusing it with flavour from wood smoke.

Best for: Tougher cuts of meat that benefit from long cooking to break down connective tissue and become incredibly tender, like beef brisket, pulled pork, ribs, and even whole chickens or turkeys.

Technique: Requires consistent low temperatures, typically 105-135°C, and a source of smoke such as adding wood chips, chunks, or pellets to your BBQ. Patience is key! Maintain stable low temperatures, manage smoke (aim for thin, blue smoke, not thick white smoke), and avoid peeking too often as it lets heat and smoke escape. Also, a water pan is usuall used to maintain moisture.

Searing - Very High Heat, Short Cooking Time

What it is: Applying extremely high heat to the surface of food for a very short period to create a flavourful, caramelised crust.

Best for: Steaks, chops, or achieving crisp skin on poultry after an initial cook.

Technique: Get your grill as hot as possible. Place the food directly over the hottest part of the grates for 1-2 minutes per side, then move to a cooler zone or finish in an oven if needed.

Rotisserie Cooking - Even Cooking, Self-Basting

What it is: Food is skewered on a long rod (called a spit) that rotates slowly over the heat source, ensuring even cooking and self-basting as juices drip and rotate.

Best for: Whole chickens, roasts, pork loins, or even vegetables.

Technique: Use indirect heat (see how to create an indirect heat source above) with a drip pan underneath. The slow rotation provides even cooking results.

Plank Grilling - Subtle Smoke & Moisture

What it is: More delicate food such as salmon is cooked on a wooden plank (often cedar, alder, or maple) that has been soaked in water. The plank smoulders, imparting a gentle, moist, smoky flavour to the food.

Best for: Fish and other delicate foods that can dry out or stick easily.

Technique: Soak the plank for at least 30 minutes to an hour. Place the food on the plank and cook over indirect heat.

Our Top BBQ Tips

Preheating Your BBQ: Don't rush it! Preheat your BBQ properly – gas grills take about 10-15 minutes, while charcoal is ready when the coals are glowing red and covered in a layer of grey ash. This ensures even cooking and fantastic flavour. You can find quality lumpwood charcoal and briquettes right here at Morrisons!

How to Light a Charcoal BBQ: Pile your charcoal into a pyramid shape on the grill grate. Nestle a few firelighters among the coals and light them. Wait for the coals to turn glowing red and develop a fine coating of grey ash before spreading them out for cooking.

Stop Food Sticking: A quick trick to stop food from sticking to the grill is lightly oiling your grates before cooking.
Managing Flare-Ups: Keep a spray bottle filled with water handy to quickly tame any unexpected BBQ flare-ups caused by dripping fat.

Hands Off (Mostly!): Resist the urge to constantly flip! Let your food sit to get those fantastic grill marks and a tasty sear.

Don't Poke the Sausages! Resist the urge to pierce sausages while they're cooking. This just lets all those delicious, juicy fats escape, leaving you with dry bangers. Cook them slowly and evenly for plump, succulent results.

Think Beyond the Meat: Your BBQ is super versatile! Try grilling fruit like pineapple or peaches for a surprisingly delicious dessert, or even whip up a quick flatbread right on the grates.

Charred vs. Burnt: A little charring adds flavour, but burnt food is no fun! If food is charring too quickly, move it to a cooler part of the grill or raise the grill rack if your BBQ allows it.

The Rest Rule: For maximum juiciness and flavour, rest your meat for 5-10 minutes after grilling.

BBQ Flavour Boosters

Looking to add that extra something special to your grilled creations? Boosting the flavour of your BBQ dishes is easy and adds a punch with minimal effort. Consider the magic of marinades, which tenderise and infuse meat or veggies with incredible flavour. Don't forget dry rubs, which create a fantastic crust, or a simple glaze to add a glossy, delicious finish. Get creative with what you've got in the cupboard – herbs, spices, and a squeeze of fresh citrus can make all the difference! Our Morrisons seasonings and rubs collection is packed with fantastic options, making it easy to find your next favourite flavour. Alternatively, get inspired by our Sauce, Dip & Dressing Recipes, where we’ve got something for every taste.

Try These BBQ Recipes

Looking for your next sizzling sensation? Head over to our Morrisons recipe hub for a helping of BBQ recipe inspiration! We've gathered delicious seasonal ideas that are perfect for any outdoor gathering. You'll find plenty of ideas for easy-to-share picky bits like colourful BBQ skewers, exciting side salads, and other tasty bite-sized snacks perfect for your guests. To complete your spread, don't forget to browse our drinks recipe collection for the best refreshing sips to go with your grilled feast. Discover your new favourite easy BBQ recipe today!

BBQ Recipes

Side Dish Recipes

Drink Recipes

Salad Recipes

Grab all your BBQ feast ingredients in-store or online and get cooking! Don't forget to share your masterpieces with us on social media using the #MakeitwithMorrisons – we love to see what you've whipped up.