There’s something magical about BBQ season. The sunshine, the smoky aroma, the laughter in the garden and that first bite of perfectly charred food that tastes like summer itself. Whether you’re a seasoned grill master or a “just‑learning‑to‑light‑the-coals” beginner, this guide will help you elevate your BBQ game with expert‑backed tips, the best ingredients, and the science of great grilling.

How to BBQ Meat Like a Pro

Expert sources agree: great BBQ meat is all about temperature, timing and technique.

Top Meat Tips (Backed by BBQ Experts)

• Bring meat to room temperature before cooking for even heat distribution.
• Oil the meat, not the grill, to prevent sticking.
• Use direct heat for quick‑cooking cuts (steaks, burgers) and indirect heat for slow‑cook cuts (ribs, chicken thighs).
• Turn meat only once or twice to keep juices locked in.
• Rest your meat for 5–15 minutes depending on the cut as this redistributes juices and boosts tenderness.
• Avoid sweet marinades early on because honey and sugar burn fast.

Best Meats to BBQ

• Steaks (sirloin, bavette, onglet, rump) as affordable cuts are trending.
• Chicken anything from wings to drumsticks to souvlaki skewers.
• Lamb including chops, leg steaks, or shoulder for slow cooking.
• Pork such as tomahawk, shoulder steaks, ribs.

What Fish Works Best on the BBQ?

Fish can be incredible on the grill as its smoky, tender and full of flavour.

Expert Tips for BBQ Fish

• Choose meaty fish (salmon, mackerel, tuna) for direct grilling.
• Wrap delicate fish (sea bass, cod) in foil to protect it.
• Keep the skin on as it acts as a natural barrier and crisps beautifully.

Great Fish Options

• Salmon fillets
• Mackerel
• Prawns
• Sea bass (foil‑wrapped)
• Swordfish steaks

Veggies (and Fruit!) That Shine on the Grill

BBQ season isn’t just for meat lovers, vegetables and even fruit become smoky, caramelised and irresistible.

Top Veggie Picks

• Courgettes & aubergines — char beautifully and pair well with feta.
• Corn on the cob — sweet, smoky, perfect with chilli‑lime butter.
• Halloumi — doesn’t melt, gets golden and crisp.
• Broccoli — surprisingly delicious when marinated.
• Mushrooms — meaty texture, great for veggie burgers.
• Peppers & onions — perfect for skewers.

Fruit to Grill

What Kind of BBQ Is Best?

Charcoal BBQ

• Best for smoky flavour
• Great for searing
• Allows two‑zone cooking (hot + cool areas) for perfect control

Gas BBQ

• Quick to heat
• Easy temperature control
• Ideal for weeknight grilling
• Preheat for 10 minutes before cooking

Flat‑Top / Plancha

• Amazing crust on meat
• Retains juices and fat for flavour
• Great for veggies and seafood
• Increasingly popular among BBQ experts

The Benefits of BBQ Cooking

1. Healthier Cooking

Grilling allows fat to drip away, reducing overall fat content.

2. Bigger Flavour, Less Effort

Char, smoke and caramelisation create deep flavour without heavy sauces.

3. Social Connection

BBQs bring people together — food, laughter, sunshine, community.

4. Versatility

From meat to fish to veg to fruit, the BBQ handles it all.

5. Outdoor Joy

Cooking outside boosts mood, reduces stress and makes meals feel like an event.

Fire Up, Have Fun, Experiment

BBQ season is your chance to play with flavours, try new ingredients, and enjoy the simple joy of cooking outdoors. Whether you’re grilling lamb skewers, charred courgettes, smoky salmon or sweet pineapple, the key is to relax, experiment and enjoy the moment.

Because the best BBQs aren’t just about the food, they’re about the memories you make around the fire.

By Fiona Lewis