BBQ Tips for Absolute Beginners

Now that the sun is setting well past 6pm, there is no better time to dust off the grill, roll up your sleeves, and become a barbecue pro. (It’s a very important life skill.)

If you are new to the world of outdoor cooking – and intimidated by all the data – it all can feel a little daunting. To help you move from the 'is this thing on?' phase to the person who texts their friends saying ‘BBQ at my house 5pm’, we consulted an expert: Adam, our Chiswick Store Manager and Resident Grill Master.

At the helm of our Chiswick store’s Big Green Egg demonstrations (a summertime fixture at our Battersea Power Station, Chiswick, Hampstead, and Islington Square stores), Adam has encountered, and solved, just about every grilling question imaginable. Here are his seven tips for first-timers – which seasoned pros might appreciate too.

1. Start with the Right Fuel

Before you even think about the meat, think about the charcoal. Adam’s first rule is to use natural lump wood charcoal. 'It ignites much quicker and burns at a higher temperature than standard briquettes,' Adam explains. This high heat is the secret to getting that perfect professional sear on your food.

2. Master the Heat Zones

One of the biggest mistakes beginners make is thinking the whole grill is the same temperature. Adam suggests viewing your BBQ in three distinct zones to ensure nothing ends up charred on the outside and raw in the middle:

  • The Main Heat Zone (The Centre): This is directly above the glowing embers. It is the hottest part of the grill and is best for searing steaks, kebabs, and chicken.

  • Dirty Cooking (Directly on the Coals): For a real flavour boost, you can wrap prawns, sweet potatoes, or beetroot in foil and place them directly on the coals. This technique is also known as 'dirty cooking.'

  • The Side Zone: Move food here if it’s browning too fast. It’s perfect for foil-wrapped vegetables or warming up bread.

  • Indirect Cooking: This involves using an elevated grid or moving food away from the direct flame. Heat circulates around the food like an oven, which is essential for larger joints of meat or finishing off poultry after it has been seared.

3. The Potato Hack

Tired of your kebabs or delicate fish sticking to the bars? Adam has a genius, natural solution: Cut a raw potato in half and rub the cut side onto the hot grill. The starch creates a natural non-stick coating. This works wonders for steaks, sausages, and lamb too.

4. Boost Flavour Without the Fuss

While smoking chips are great, you can also boost flavour by using fresh herbs like rosemary and bay leaves, or even whole spices like cinnamon sticks.

'Place a few sprigs around the edge of the coals,' Adam advises. 'Make sure to soak them in water first, just like you would with smoking chips, to ensure they smoulder and release their oils rather than just catching fire.'

5. Timing is Everything: Prep and Rest

For the best results, your meat needs a little 'me time'. 

  • Pre-Cooking: Take your meat out of the fridge at least 30 minutes before cooking. This helps it cook evenly all the way through and limits sticking.

  • Post-Cooking: Once it's off the grill, let it rest for 10–15 minutes. This allows the juices to redistribute, ensuring every bite is tender and full of flavour.

6. Be Careful with Honey and Sugar

If you love a sweet marinade (as we do), exercise some caution. ‘If you’re using sugar or honey, don’t use too much – a tablespoon should do the trick,’ Adam says. Sugar burns very quickly over direct heat, which can leave your food tasting bitter and looking blackened before it’s actually cooked.

7. Don’t Fear BBQ Fish

Fish can be tricky on a BBQ, but Adam breaks it down by texture: 

  • Meaty Fish (Halibut, Monkfish, Tuna): These can be cooked directly on the grill. Leave the skin on for protection and only flip them once.

  • Delicate Fish (Cod, Hake): These white fish are more likely to flake apart, so it is best to wrap them in foil to keep them intact.
If you want to handle fish like a pro, Adam recommends investing in a pair of BBQ Fish Tongs. They are designed to cradle the delicate flesh so you can flip it without it falling through the bars.

Want to stop by our London stores during a barbecue demo? Follow our Instagram to check for updates, or contact our Customer Service team at online@boroughkitchen.com, 020 7043 1478, or via LiveChat to see when our next demo is planned.

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