BBQ Tips & 10 Must-Try Recipes for Summer Grilling
Master the Grill This Summer
Whether you're a backyard beginner or a seasoned pitmaster, great barbecue comes down to a handful of core techniques — and the right recipes to practise them. Here's everything you need to fire up the grill with confidence.
Essential BBQ Tips
1. Preheat Your Grill Properly
Always preheat for at least 10–15 minutes before cooking. A hot grill sears meat quickly, locking in juices and creating those coveted grill marks. For charcoal, wait until coals are ash-grey before cooking.
2. Oil the Grates, Not the Food
Use a folded paper towel dipped in high-smoke-point oil (like avocado or grapeseed) and rub it across the grates with tongs. This prevents sticking without causing flare-ups.
3. Use Two Heat Zones
Set up a direct heat zone (high heat, directly over coals or burners) and an indirect heat zone (no direct flame). Sear over direct heat, then finish cooking over indirect heat — especially important for thick cuts and whole chickens.
4. Don't Press the Meat
Pressing burgers or chicken with a spatula squeezes out the juices you're trying to keep in. Let the grill do the work.
5. Rest Your Meat
After grilling, rest meat for 5–10 minutes (longer for large cuts) before slicing. This allows juices to redistribute throughout the meat rather than running onto your cutting board.
6. Invest in a Meat Thermometer
Guessing doneness by touch is unreliable. A reliable instant-read thermometer is the single best tool for consistent results. Key temperatures: chicken 74°C (165°F), pork 63°C (145°F), beef medium-rare 57°C (135°F).
7. Manage Flare-Ups
Keep a spray bottle of water nearby for flare-ups, or simply move food to the indirect zone. Avoid trimming all fat — a little fat = flavour — but trim excess to reduce dripping.
8. Season Generously and Early
Salt draws moisture to the surface initially, but given 30–45 minutes (or overnight), it's reabsorbed and seasons the meat deeply. Dry brining overnight is one of the easiest upgrades you can make.
9. Keep the Lid Closed
Every time you lift the lid, you lose heat and add cooking time. Trust the process. Only open to flip or check temperature.
10. Clean Your Grill While It's Hot
After cooking, crank the heat for 5 minutes to burn off residue, then brush the grates clean. A clean grill means better flavour and less sticking next time.
10 BBQ Recipes to Try This Summer
1. Classic Dry-Rubbed Baby Back Ribs
Coat ribs in a blend of smoked paprika, brown sugar, garlic powder, cumin, salt, and cayenne. Wrap in foil and cook low and slow over indirect heat for 2.5 hours, then unwrap and finish directly over the flame for 10 minutes to caramelise the crust.
2. Jerk Chicken Thighs
Marinate bone-in thighs overnight in a jerk paste of scotch bonnet, allspice, thyme, ginger, garlic, soy sauce, and brown sugar. Grill over medium-high heat, turning frequently, until charred and cooked through. Serve with rice and peas.
3. Chipotle-Lime Grilled Corn
Grill corn in the husk for 15 minutes, turning occasionally. Peel back the husk, brush with chipotle-lime butter (softened butter, chipotle in adobo, lime zest, and salt), and return to the grill for 3–4 minutes until lightly charred.
4. Smash Burgers with Caramelised Onions
Use 80/20 ground beef, form loose 85g balls, and smash flat on a screaming-hot cast iron griddle or flat-top grill attachment. Season immediately with salt and pepper. Top with aged cheddar, caramelised onions, and a tangy burger sauce.
5. Grilled Peach and Halloumi Skewers
Thread cubed halloumi and peach halves onto skewers. Brush with honey and olive oil. Grill over medium heat for 3–4 minutes per side until golden. Finish with fresh mint, a squeeze of lemon, and a drizzle of balsamic glaze.
6. Cedar Plank Salmon with Maple Dijon Glaze
Soak a cedar plank for 1 hour. Place salmon skin-side down on the plank, brush with a glaze of maple syrup, Dijon mustard, garlic, and soy sauce. Grill with the lid closed for 12–15 minutes until the salmon flakes easily.
7. Grilled Eggplant with Tahini and Pomegranate
Slice eggplant into 1.5cm rounds, brush generously with olive oil, and season with salt. Grill over medium-high heat for 4–5 minutes per side until tender and charred. Serve topped with tahini sauce, pomegranate seeds, and fresh parsley.
8. Spatchcock BBQ Chicken
Remove the backbone from a whole chicken and flatten it. Dry brine overnight with salt, smoked paprika, and garlic powder. Grill over indirect heat for 45–55 minutes, then sear skin-side down over direct heat for 5 minutes to crisp the skin. Rest 10 minutes before carving.
9. Grilled Vegetable Platter with Herb Vinaigrette
Grill thick slices of zucchini, red pepper, portobello mushrooms, and asparagus over medium-high heat until tender and charred. Arrange on a platter and drizzle with a herb vinaigrette of red wine vinegar, Dijon, garlic, parsley, and olive oil.
10. Classic Chimichurri Skirt Steak
Marinate skirt steak in chimichurri (flat-leaf parsley, oregano, garlic, red wine vinegar, chilli flakes, and olive oil) for at least 2 hours. Grill over high direct heat for 3–4 minutes per side for medium-rare. Rest, then slice thinly against the grain. Serve with extra chimichurri.
Final Thought
Great BBQ is equal parts technique and patience. Master the fundamentals — heat management, seasoning, and resting — and the recipes will take care of themselves. Fire it up.