5 Do’s and Don’ts of BBQing at home

By | December 18, 2016

While barbecuing is fun and delicious, some simple tips and tricks can make this experience more fun. Barbecue is an art, not science. So, even though most of the time it’s to trust your instincts, some things are better left alone.

So, if you have decided to get your party started in your backyard or porch this weekend, do go through these Do’s and Don’ts to avoid messing up your BBQ this weekend.



  • Make sure you flip your meat or steak using tongs or a spatula and not a fork. This is because fork creates holes in your meat when you try to grab it, resulting in the spices and flavors leaking out of the meat. We don’t want our meat to taste bland, right?
  • Make sure you use oil to slick up your grill before roasting or grilling any meat as it will only end up sticking to the grill grate. You can also put olive oil on the vegetable or meat before you start grilling them, this will make them non-sticky and later easy to remove.
  • Choose a Pellet barbecue grill as it gives a more authentic feeling to the whole experience. You can chill out with a group of friends near your barbecue while cooking a delicious starter and main course for them.
  • Toss herbs directly into the charcoal to give your grilled foods an added essence of herbs. In case you are using a gas grill, you can soak your herbs in water and then put them on the grill. Once the herbs are placed, you can go ahead and put your food items on top of it.
  • Dress comfortably because you will be cooking for a long time in your garden, you don’t want to wear something which would turn you into a bag of sweat. So, dress appropriately for your occasion. Make sure you don’t wear any flammable clothes because of come on, I am sure you don’t want to end up getting the heat while barbecuing your meat. Isn’t that right?


  • Don’t cook too many different things at once. It is too complicated, and you might not be able to give it the proper attention which will result in them getting burned or charred. Getting the environment right for all the food stuff together would be difficult for a master chef itself. So go slow, cook one food item at a time. There is no rush really, enjoy the experience.
  • Don’t squeeze water on the flames to flare them up. This will end up in flying on the soot and ashes and forming a layer on your food making it inedible and you will end up throwing it. Move the food to the part where there are no charcoals under it while trying to flame up.
  • Don’t press down on your chicken or burger with a spatula while they are being grilled. This will deprive them of their juices and turn them into a dry piece of food; you won’t be able to recover from this disaster. So, pressing down on food is a strict no-no.
  • Don’t move the food too much. Too much flipping can lead the meat to remain uncooked. Ideally, when you are grilling your food, just flip it once or twice. If you flip it too much, it would never get a chance to get adequately heated.
  • Don’t use sauce unless you have tasted it first. Saucing is important but unnecessary saucing can ruin the flavor of your meat and make you look like a fool. So, stop automatically glazing or saucing all food items, take a bit first and if you deem it necessary then sauce it till you drop it.

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