Barbecue is more than a cooking method — it’s a ritual, a social anchor, and, in many cultures, a sign of the season. Whether you’re in a garden in Kent, a balcony in Berlin or a beach in Brisbane, the essence of BBQ is timeless: smoke, fire, food, and company. But while most of us enjoy eating it, far fewer know how to do it right. From timing your grill to choosing the right cuts, here’s the definitive guide to barbecue — with a few hard truths about who really belongs behind the grill.
The when: timing your BBQ to the seasons and the day
Barbecue doesn’t belong to summer alone — though most would swear it does. While the British cling to their three precious sunny months, others, particularly in Scandinavia or Australia, see barbecuing as a year-round event. A winter BBQ with mulled wine and grilled game is just as satisfying as a summer burger fest with cold beer.
That said, timing within the day matters too. Lunchtime barbecues are great for kids, larger families, or more casual affairs. Daylight and cooler temps also help beginners who are still working out their grill’s temperament. Evening BBQs, on the other hand, are ideal for slower cooking, more adult company, and a relaxed pace — think brisket, pulled pork, or cedar plank salmon over prosecco and jazz.
Key rule? Don’t fire up the grill at 8:45pm with guests arriving at 9. Unlike a stir fry, barbecue is not something you rush. If meat needs marinating or the charcoal needs heating, build in that time — and then some.
The how: gear, fire and technique
There are three kinds of BBQ people: the minimalist (charcoal and matches), the gadget lover (gas grill with thermometers and meat probes), and the purist (offset smoker, oakwood, and a playlist of blues music). Most fall somewhere in between.
Charcoal purists argue that smoke and subtle bitterness from the fire is what makes barbecuing unique. Gas fans counter with consistency and speed — a fair point if you’re short on time or not looking to impress a Michelin inspector.
Here’s how to make either work:
- Charcoal: Light the coals at least 30 minutes before cooking. Wait until they’re white-hot and ashy before you even think about food. Control temperature with vents, not water. Create heat zones — hot for searing, cool for resting.
- Gas: Preheat your grill for at least 10–15 minutes. Keep one burner low for safety and pacing. Clean the grates while hot to avoid stuck bits and bitterness.
- Accessories: A meat thermometer is your best friend. So are tongs (not forks!), a spray bottle of water for flare-ups, and a wire brush.
And don’t over-flip. Let the meat rest. Close the lid. These three things will elevate your BBQ from panic to poetry.
The what: meat, veg, and the show-stoppers
Let’s start with the obvious: not everything should go on the grill. But almost everything can — with planning.
The meats:
- Burgers: Go 80/20 fat to lean. Salt right before grilling. Flip once. Never press.
- Chicken: Thighs over breasts. Bone-in over boneless. Marinate. Cook low and slow to avoid raw insides and black outsides.
- Steak: Room temperature, salt generously. Sear on high heat, finish on lower. Ribeye wins every time.
- Sausages: Prick at your peril. Grill on medium heat. Rest before serving.
The seafood:
- Salmon: Skin-side down. Use a cedar plank or foil. Don’t overcook.
- Prawns: Skewers help. Garlic, chilli, lemon — then 2 minutes per side.
- Mackerel: Whole fish, stuffed with herbs. Strong enough for smoke, delicate enough to impress.
The vegetables:
- Corn: In husk, over coals. Peel back, butter, grill again.
- Peppers, courgettes, aubergine: Olive oil, salt, grill marks, done.
- Mushrooms: Portobello caps soak up marinade. Great meat replacement.
The show-stoppers:
- Beer-can chicken: Theatre meets taste.
- Tomahawk steak: Two inches of primal drama.
- Halloumi skewers: For the vegetarians who secretly love BBQ more than anyone.
Don’t forget flatbreads, grilled peaches, or pineapple slices to end on a sweet note — they’re simple, fast, and unforgettable.
The who: taking charge of the flame
Let’s be honest. The BBQ ‘master’ trope is often a man with tongs and a beer, looking confident but quietly wondering whether the chicken is raw inside. It’s time we retired the stereotype.
Grilling should be democratic. If you’re the host, make sure guests feel free to take over or contribute. BBQ is collaborative — someone slices, someone seasons, someone flips, and someone gets blamed if it’s burnt.
That said, designate someone to manage the fire. Multiple hands on the grill often ends in chaos. One cook, multiple helpers. It’s the military of meat, and roles matter.
And don’t let inexperience stop anyone. First-timers with a YouTube video and a spatula often outperform so-called ‘experts’ on autopilot.
The vibe: creating the BBQ atmosphere
The grill may be the centrepiece, but the real secret to a memorable BBQ is what surrounds it.
- Music: Curate a playlist — classic rock, soul, indie, or beach reggae. Volume should sit just below conversation.
- Drinks: Beer and BBQ is a tradition, but wine, mocktails, or home-made lemonade make it shine. Pair bold reds with beef, chilled whites with fish, and cider with everything.
- Seating: Mix up standing zones and cushions. Keep a shady corner and a sunny spot. People will float.
- Pacing: Don’t rush to get everything out at once. Stagger courses — starters, mains, then surprise people with grilled fruit or a final sausage round.
And always, always keep a back-up plan for rain. A tarp, a parasol, or moving it inside with the oven grill is better than cancelling the whole affair.
The spirit of BBQ: more than just food
At its core, barbecue is primal. Fire. Food. People. That’s it. No gadgets or gourmet techniques can replace that connection. It’s one of the last communal forms of cooking where the act is just as important as the result.
It can be a quiet family lunch, a raucous garden party, or an intimate date night. It crosses cultures — from South African braai to Korean BBQ, American pitmasters to Argentine asado. Each culture adds its rhythm, rituals, and recipes — but the fundamentals stay the same.
In the end, a great BBQ isn’t judged on technique or presentation. It’s measured in second helpings, smoke in your clothes, laughter in the air, and stories told around the fire.
So this weekend — light the coals, open the playlist, delegate the flipping, and savour what might be the most human meal of all.
REFH – Newshub, 25 July 2025
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