This is the quick guide to barbecuing three different meals. These three simple, enjoyable barbecues use the same techniques required for all barbecues. You are going to produce some great BBQ to share but don't be tempted to cook for large numbers of people straight away. Practice these and you will have the building blocks to cook whatever you want. As you practice you will begin to understand what is happening inside your barbecue. As you develop that sense then invite a couple of extra people to join you.
Light some charcoal in a starter chimney the amount will be determined by how much you are going to cook. To find out more about this there is a guide to lighting your barbecue. If you are going to cook a packet of sausages for upto four people 1/2 a chimney of lumpwood or a 1/3 of briquettes will be enough. Your charcoal is ready when there is a light grey covering of ash over all of the charcoal.
After cleaning the barbecue arrange the charcoal retainers to hold your charcoal in the centre of the barbecue. You can read more about the grilling technique. This will help you understand how you will be cooking your food. In this kettle grill the charcoal retainers are approximately 1/3 from the sides to give three equal areas. If you don't have charcoal retainers you will place the hot charcoal in the centre of the barbecue using a metal poker to drag any hot charcoal that breaks loose.
If you are not using a starter chimney place three pieces of firelighter on the charcoal grate. Pile some charcoal over the firelighters evenly. By placing the firelighters on the charcoal grate you will give yourself room to get the firelighters lit and the charcoal will soon get going. It is difficult to advise the amount of charcoal to use as everyone will have different ways to measure. There are some pictures to help visualise it below. If you feel you want to use more do so, you will learn how much you need depending on what you are cooking. Let the firelighters burn through and the charcoal will take. Initially it may be smoky and don't be tempted to do anything until the charcoal has a grey ash covering all over.
With the charcoal hot and ready to cook place the cooking grill on the barbecue. After a minute any residuals from previous barbecues will begin to burn. Use a wire brush to clean the grill as necessary. If you are using a gas grill you can turn the centre or rear burner to maximum, you will cook either side of the burner where it is a little cooler.
Place the sausages on to the grill in a circular fashion with the longest side facing the heat. The sausages should be place on the grill just to the side of the charcoal so there is no charcoal directly beneath the sausages. This is going to cook your sausage and not burn them. Leave your sausages to cook. Give them 4-5 minutes before turning them. When you turn them pick the sausage up with tongs, rotate your wrist and replace the sausage on the same part of the grill. By turning them through 90° and always clockwise you will know which side has been cooked. After a further 4-5 minutes repeat and so on until your sausages have been cooked on four sides. If your sausages are cooked enjoy them, you deserve it. If your sausages don't look cooked turn them to the side that shows least colour. It maybe that you turn them more or less than 90° now. Your sausages should not take more than 25 to 30 minutes. The slower you cook them and the more times you turn them the more evenly your sausages will cook and the more tender and juicy they will be.
That's it. That's all there is to it. If this is the first barbecue you have ever had then well done and don't leave it so long next time.
Light some charcoal in a starter chimney the amount will be determined by how much you are going to cook. To find out more about this there is a guide to lighting your barbecue. If you are going to cook some steak for upto four people 1/2 a chimney of lumpwood or a 1/3 of briquettes will be enough.Your charcoal is ready when there is a light grey covering of ash over all of the charcoal.
After cleaning the barbecue arrange the charcoal retainers to hold your charcoal in the centre of the barbecue. You can read more about the grilling technique. This will help you understand how you will be cooking your food. In this kettle grill the charcoal retainers are approximately 1/3 from the sides to give three equal areas. If you don't have charcoal retainers you will place the hot charcoal in the centre of the barbecue using a metal poker to drag any hot charcoal that breaks loose.
If you are not using a starter chimney place three pieces of firelighter on the charcoal grate. Pile some charcoal over the firelighters evenly. By placing the firelighters on the charcoal grate you will give yourself room to get the firelighters lit and the charcoal will soon get going. It is difficult to advise the amount of charcoal to use as everyone will have different ways to measure. There are some pictures to help visualise it below. If you feel you want to use more do so, you will learn how much you need depending on what you are cooking. Let the firelighters burn through and the charcoal will take. Initially it may be smoky and don't be tempted to do anything until the charcoal has a grey ash covering all over.
With the charcoal hot and ready to cook place the cooking grill on the barbecue. After a minute any residuals from previous barbecues will begin to burn. Use a wire brush to clean the grill as necessary. Let the grill get hot, 5-10 minutes will be enough. This will help to make those criss cross lines. If you are using a gas barbecue turn the burners to maximum and let the grill get hot.
For medium steaks place your steaks directly over the hot charcoal, season the steaks as you like but avoid adding salt until after they are cooked as this will draw the moisture from the steak. Place the thickest steak on first as this will take a little longer to cook than a a thinner steak to them same stage of doneness. After a minute or two turn your steak, you shouldn't see any juices coming from your steak yet. Cook for a further couple of minutes and turn again. If you want the criss cross lines make sure to look which way the marks are and place the steak accordingly. Cook the steak for a further minute. You will probably see some juices just coming through the steak. Turn one more time so that both sides have had two turns at facing the heat. After a further minute you should see some evidence of the steaks juices coming through. Rest for a couple more minutes and enjoy.
If you like your steak more or less done experiment with 30 seconds more or less. For a very blue steak a couple of minutes each side is going to be enough. Timing will vary according to the thickness of your steak. Use the juices coming from your steak to help give you an idea of when to turn. By turning the steaks twice (you could do it more frequently if you wish but the marks will not work too well) keeps the steak moist as the juices are retained within the meat.
Good job, that steak is going to taste really good.
Light some charcoal in a starter chimney the amount will be determined by how much you are going to cook. To find out more about this there is a guide to lighting your barbecue. For a whole chicken (1.5Kg or lbs)you need to use a chimney full of lumpwood and be ready to add some more during the cook or a full chimney of briquettes will be enough.
After cleaning the barbecue arrange the charcoal retainers to hold your charcoal on each side of the barbecue leaving the centre clear. You can read more about the hot roasting technique. This will help you understand how you will be cooking your food. In the kettle grill the charcoal retainers are approximately 1/3 from the sides to give three equal areas. If you don't have charcoal retainers you will need to the best that you can to place the hot charcoal evenly on opposite sides of the barbecue. Use a metal poker to drag any hot charcoal that breaks loose.
If you are not using a starter chimney place two pieces of firelighter on each side the charcoal grate. Pile some charcoal over the firelighters evenly. By placing the firelighters on the charcoal grate you will give yourself room to get the firelighters lit and the charcoal will soon get going. It is difficult to advise the amount of charcoal to use as everyone will have different ways to measure. There are some pictures to help visualise it below. If you feel you want to use more do so, you will learn how much you need depending on what you are cooking. Let the firelighters burn through and the charcoal will take. Initially it may be smoky and don't be tempted to do anything until the charcoal has a grey ash covering all over.
With the charcoal hot and ready to cook, place the cooking grill on the barbecue and open top and bottom vents. After a minute any residuals from previous barbecues will begin to burn. Use a wire brush to clean the grill as necessary. If you are using a gas barbecue use the front and rear or left and right burner, leave the centre burner off. You will need to set the burner somewhere to 50% but watch to see that the temperature is in the 160°C to 180°C or 325°F to 350°F.
Line a small tray with foil or use a disposable foil tray. Season your chicken as you like. Some garlic, rosemary and lemon in the cavity is good. Season the skin, use some salt and pepper. A small amount of salt will help crisp the skin up. Put the chicken on the tray and place the tray on the barbecue in the centre of the barbecue. There should not be any burning charcoal under the tray. Put the lid on the barbecue.
Forty five minutes into the cook lift the lid and check that the charcoal is ok and for visible signs that the chicken is cooking. If the chicken shows no sign of cooking check your charcoal and that the vents are open fully. If the chicken is browning rather too well put some foil over it.
After an hour and a half check the chicken and test for how well done it is. Use a skewer in the thickest part of the thigh and check to see the juices are running clear. Use a meat thermometer if you are unsure. If the chicken is cooked remove the tray with the chicken on it and place it somewhere stable. Put some foil over the whole thing so that the steaming juices can return to the meat. Allow 10 minutes to rest. If you want to make some gravy use the cooking juices to do that.
It is as simple as that. A whole roasted chicken that is moist and tasty cooked on a barbecue. The best bit, you hardly had to do a thing!
If you are going to cook more than one chicken this will take a little longer. Check the chicken after an hour and half and then every 15 minutes or so.
Lesson 1 - Sausages
Why sausages first. Well it's simple. They are cheap, forgiving on the grill and tasty!Light some charcoal in a starter chimney the amount will be determined by how much you are going to cook. To find out more about this there is a guide to lighting your barbecue. If you are going to cook a packet of sausages for upto four people 1/2 a chimney of lumpwood or a 1/3 of briquettes will be enough. Your charcoal is ready when there is a light grey covering of ash over all of the charcoal.
After cleaning the barbecue arrange the charcoal retainers to hold your charcoal in the centre of the barbecue. You can read more about the grilling technique. This will help you understand how you will be cooking your food. In this kettle grill the charcoal retainers are approximately 1/3 from the sides to give three equal areas. If you don't have charcoal retainers you will place the hot charcoal in the centre of the barbecue using a metal poker to drag any hot charcoal that breaks loose.
If you are not using a starter chimney place three pieces of firelighter on the charcoal grate. Pile some charcoal over the firelighters evenly. By placing the firelighters on the charcoal grate you will give yourself room to get the firelighters lit and the charcoal will soon get going. It is difficult to advise the amount of charcoal to use as everyone will have different ways to measure. There are some pictures to help visualise it below. If you feel you want to use more do so, you will learn how much you need depending on what you are cooking. Let the firelighters burn through and the charcoal will take. Initially it may be smoky and don't be tempted to do anything until the charcoal has a grey ash covering all over.
With the charcoal hot and ready to cook place the cooking grill on the barbecue. After a minute any residuals from previous barbecues will begin to burn. Use a wire brush to clean the grill as necessary. If you are using a gas grill you can turn the centre or rear burner to maximum, you will cook either side of the burner where it is a little cooler.
Place the sausages on to the grill in a circular fashion with the longest side facing the heat. The sausages should be place on the grill just to the side of the charcoal so there is no charcoal directly beneath the sausages. This is going to cook your sausage and not burn them. Leave your sausages to cook. Give them 4-5 minutes before turning them. When you turn them pick the sausage up with tongs, rotate your wrist and replace the sausage on the same part of the grill. By turning them through 90° and always clockwise you will know which side has been cooked. After a further 4-5 minutes repeat and so on until your sausages have been cooked on four sides. If your sausages are cooked enjoy them, you deserve it. If your sausages don't look cooked turn them to the side that shows least colour. It maybe that you turn them more or less than 90° now. Your sausages should not take more than 25 to 30 minutes. The slower you cook them and the more times you turn them the more evenly your sausages will cook and the more tender and juicy they will be.
That's it. That's all there is to it. If this is the first barbecue you have ever had then well done and don't leave it so long next time.
Lesson 2 - Steaks
Most people enjoy a steak. It is quite simple to cook and it is worth learning how easy it is to barbecue. Maybe you want to be able to cook it for yourself or surprise someone else. Pick some nice steak, rump or sirloin, about 15mm or 1/2" thick. These will be great grilled over a hot heat.Light some charcoal in a starter chimney the amount will be determined by how much you are going to cook. To find out more about this there is a guide to lighting your barbecue. If you are going to cook some steak for upto four people 1/2 a chimney of lumpwood or a 1/3 of briquettes will be enough.Your charcoal is ready when there is a light grey covering of ash over all of the charcoal.
After cleaning the barbecue arrange the charcoal retainers to hold your charcoal in the centre of the barbecue. You can read more about the grilling technique. This will help you understand how you will be cooking your food. In this kettle grill the charcoal retainers are approximately 1/3 from the sides to give three equal areas. If you don't have charcoal retainers you will place the hot charcoal in the centre of the barbecue using a metal poker to drag any hot charcoal that breaks loose.
If you are not using a starter chimney place three pieces of firelighter on the charcoal grate. Pile some charcoal over the firelighters evenly. By placing the firelighters on the charcoal grate you will give yourself room to get the firelighters lit and the charcoal will soon get going. It is difficult to advise the amount of charcoal to use as everyone will have different ways to measure. There are some pictures to help visualise it below. If you feel you want to use more do so, you will learn how much you need depending on what you are cooking. Let the firelighters burn through and the charcoal will take. Initially it may be smoky and don't be tempted to do anything until the charcoal has a grey ash covering all over.
With the charcoal hot and ready to cook place the cooking grill on the barbecue. After a minute any residuals from previous barbecues will begin to burn. Use a wire brush to clean the grill as necessary. Let the grill get hot, 5-10 minutes will be enough. This will help to make those criss cross lines. If you are using a gas barbecue turn the burners to maximum and let the grill get hot.
For medium steaks place your steaks directly over the hot charcoal, season the steaks as you like but avoid adding salt until after they are cooked as this will draw the moisture from the steak. Place the thickest steak on first as this will take a little longer to cook than a a thinner steak to them same stage of doneness. After a minute or two turn your steak, you shouldn't see any juices coming from your steak yet. Cook for a further couple of minutes and turn again. If you want the criss cross lines make sure to look which way the marks are and place the steak accordingly. Cook the steak for a further minute. You will probably see some juices just coming through the steak. Turn one more time so that both sides have had two turns at facing the heat. After a further minute you should see some evidence of the steaks juices coming through. Rest for a couple more minutes and enjoy.
If you like your steak more or less done experiment with 30 seconds more or less. For a very blue steak a couple of minutes each side is going to be enough. Timing will vary according to the thickness of your steak. Use the juices coming from your steak to help give you an idea of when to turn. By turning the steaks twice (you could do it more frequently if you wish but the marks will not work too well) keeps the steak moist as the juices are retained within the meat.
Good job, that steak is going to taste really good.
Lesson 3 - A whole chicken
What is better than a moist roast chicken with crisp skin? I don't know either and you might be surprised how easy it is to barbecue. You will need a barbecue with a lid to roast a chicken. A keetle barbecue is ideal but a gas barbecue will work too.Light some charcoal in a starter chimney the amount will be determined by how much you are going to cook. To find out more about this there is a guide to lighting your barbecue. For a whole chicken (1.5Kg or lbs)you need to use a chimney full of lumpwood and be ready to add some more during the cook or a full chimney of briquettes will be enough.
After cleaning the barbecue arrange the charcoal retainers to hold your charcoal on each side of the barbecue leaving the centre clear. You can read more about the hot roasting technique. This will help you understand how you will be cooking your food. In the kettle grill the charcoal retainers are approximately 1/3 from the sides to give three equal areas. If you don't have charcoal retainers you will need to the best that you can to place the hot charcoal evenly on opposite sides of the barbecue. Use a metal poker to drag any hot charcoal that breaks loose.
If you are not using a starter chimney place two pieces of firelighter on each side the charcoal grate. Pile some charcoal over the firelighters evenly. By placing the firelighters on the charcoal grate you will give yourself room to get the firelighters lit and the charcoal will soon get going. It is difficult to advise the amount of charcoal to use as everyone will have different ways to measure. There are some pictures to help visualise it below. If you feel you want to use more do so, you will learn how much you need depending on what you are cooking. Let the firelighters burn through and the charcoal will take. Initially it may be smoky and don't be tempted to do anything until the charcoal has a grey ash covering all over.
With the charcoal hot and ready to cook, place the cooking grill on the barbecue and open top and bottom vents. After a minute any residuals from previous barbecues will begin to burn. Use a wire brush to clean the grill as necessary. If you are using a gas barbecue use the front and rear or left and right burner, leave the centre burner off. You will need to set the burner somewhere to 50% but watch to see that the temperature is in the 160°C to 180°C or 325°F to 350°F.
Line a small tray with foil or use a disposable foil tray. Season your chicken as you like. Some garlic, rosemary and lemon in the cavity is good. Season the skin, use some salt and pepper. A small amount of salt will help crisp the skin up. Put the chicken on the tray and place the tray on the barbecue in the centre of the barbecue. There should not be any burning charcoal under the tray. Put the lid on the barbecue.
Forty five minutes into the cook lift the lid and check that the charcoal is ok and for visible signs that the chicken is cooking. If the chicken shows no sign of cooking check your charcoal and that the vents are open fully. If the chicken is browning rather too well put some foil over it.
After an hour and a half check the chicken and test for how well done it is. Use a skewer in the thickest part of the thigh and check to see the juices are running clear. Use a meat thermometer if you are unsure. If the chicken is cooked remove the tray with the chicken on it and place it somewhere stable. Put some foil over the whole thing so that the steaming juices can return to the meat. Allow 10 minutes to rest. If you want to make some gravy use the cooking juices to do that.
It is as simple as that. A whole roasted chicken that is moist and tasty cooked on a barbecue. The best bit, you hardly had to do a thing!
If you are going to cook more than one chicken this will take a little longer. Check the chicken after an hour and half and then every 15 minutes or so.
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