BBQ Time!

Grill School

In our barbecue school you will learn everything from achieving the perfect glow and the right barbecue temperatures to how to best grill your fish and use different seasonings.

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  Getting the right glow

  There's a bit of technique when it comes to getting the perfect glow with a charcoal BBQ. There's also a difference to grilling directly over the flames and not. Here's how.

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  The Perfect Glow

  It's easy to get excited and start grilling too early, but expect to wait at least 20 minutes after you've lit the coal until it's ready. Leave the grill on while you wait. The coal should be covered with grey ash and when you can't hold your hand over the flames for more than a few seconds then it's time to grill. 

  Direct or Indirect Grilling?

  When the food is placed directly over the flames it needs to be grilled for a shorter time so it doesn't burn. This method is more suited to smaller pieces of meat and vegetables. 

  Indirect grilling is when the food is placed to the side of the flames and the grill serves as an oven if you put a lid over. This method is perfect for larger pieces of meat. 

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  Perfectly grilled fish

  Fish is so tasty on the BBQ and is not so difficult to grill. Here are our best tips for a perfectly grilled fish on the BBQ.

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  - Salmon is very popular and is an excellent fish to grill. Looking to try something other than salmon? The fatter, the better! Fish that are a little fatter or firmer such as pike, mackerel, monkfish and tuna are best on the grill. 

  - Fish that are not fat are easier to grill all over or with the skin left on. 

  - Be patient to wait for the perfect glow before placing the fish on the grill. It takes about 20 minutes before you can start grilling. 

  - Make sure the grill is clean so you minimise the fish getting caught and breaking when you turn it over. You can also brush the fish with a little oil to prevent it from sticking. 

  - It can be worth investing in a specially designed fish spatula, so it's easier to turn the fish over. 

  - If you're going to grill a fish fillet with skin then grill the meat side first for about 70% of its cooking time. Then turn the fish over and grill the skin side for the duration of the cooking time. 

  - When grilling fish with the skin on, cut slits in the skin first before grilling to ensure the skin doesn't pull together during cooking. For larger or whole pieces of fish, you can also cut slits in the meat so it cooks quicker. 

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  Put the vegetables on the grill

  Grilling vegetables on the BBQ gives them a really nice taste. Here's how to get the best results.

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  You can grill most vegetables on the BBQ and it's best to grill them directly over the heat. The time varies depending on which vegetable you grill, but keep in mind that cooking time is fast and you should remove them off the grill as soon as they get a nice colour. 

  If you're cooking aubergines or courgettes then start them off directly over the flames but then move them to one side off the flames, as they will still cook with the heat.  

  Root vegetables take time to roast on the BBQ, but are well worth the trouble as the flavour remains unlike when you boil them in water. Whole root vegetables can be placed directly in the coal in foil and then peeled onced cooked. The cooking time varies depending on the root crop but for example a baking potato in foil can take anything between 1.5-4 hours to cook on the BBQ. If you slice raw root vegetables thinly, they will cook quicker on the grill. You can also pre-cook your vegetables for 5-10 minutes before slicing and then grilling on the BBQ for 5-10 minutes per side. 

  For extra flavour and taste, try marinating your vegetables for 30 minutes before grilling them on the BBQ. 

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  Cooking times & temperatures

  The inner temperature is very important, not only for taste but also to ensure the meat is properly cooked. Check out our list of some favourites with BBQ cooking times and temperatures.

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  To measure the temperature you need a good thermometer. Insert the thermometer where the piece of meat is the thickest to get an accurate reading. 

  Whole Grilled Beef Fillet

  30-50 min, 52-55 °C for medium

  Beef Steak, entrecôte

  2-3 min/side, 50-55 °C for medium

  Whole Roast Pork Fillet

  30 min, 65-70 °C

  Hamburger 

  2 min/side, 60-65 °C

  Lamb Chops

  2-3 min/side, 60-65 °C

  Pork Chops

  3-4 min/side, 80 °C

  Chicken

  10-12 min, 72 °C. Meat juice runs clear.

  Chicken Pieces with legs 

  15-20 min, 82 °C. Meat juice runs clear.

  Whole Chicken 

  about 1 hour, 82 °C. Meat juice runs clear.

  Salmon 

  3-4 min/side, 48-52 °C

  Whole Grilled Salmon 

  12 min, 48-52 °C

  Cod Fillet 

  4-6 min/side, 48-52 °C

  Pre-cooked Lobster Halves 

  2-3 min/side

  Vegetables 

  You can grill most vegetables on the BBQ and it's best to grill them directly over the heat. The time varies depending on which vegetable you grill, but keep in mind that cooking time is fast and you should remove them off the grill as soon as they get a nice colour.
  If you're cooking aubergines or courgettes then start them off directly over the flames but then move them to one side off the flames, as they will still cook with the heat.

  Root Vegetables 

  Root vegetables take time to roast on the BBQ, but are well worth the trouble as the flavour remains unlike when you boil them in water. Whole root vegetables can be placed directly in the coal in foil and then peeled onced cooked. The cooking time varies depending on the root crop but for example a baking potato in foil can take anything between 1.5-4 hours to cook on the BBQ. If you slice raw root vegetables thinly, they will cook quicker on the grill. You can also pre-cook your vegetables for 5-10 minutes before slicing and then grilling on the BBQ for 5-10 minutes per side.

  Please note these are approximate cooking times. The size of what you grill varies the cooking times and those that prefer rarer meats need to adjust the cooking time accordingly. Please always refer to the individual packaging for accurate cooking instructions. 

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  Glaze, rub, oil or marinade?

  Grilling begins with the preparation of taste. Learn the difference between different ways of flavouring what you want to grill and how to use different products.

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  Marinade

  Put what you want to marinate in a plastic bag along with the marinade and leave in the fridge at least one hour before grilling.  

  Rub

  Rub is a dry marinade, made from dried herbs and spices. Rub the meat, fish or vegetables with the rub just before grilling. The flavours blend in straight away! 

  Grill Oil 

  Use the same way as a marinade or brush before and during cooking.

  Glaze

  Brush on just before you grill. The glossy surface will give you a enhanced, crispy taste. 

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