1. Work with clean hands

Always wash your hands before barbecuing and after touching raw meat.

2. Keep meat cold as long as possible

Remove fresh produce from the refrigerator only when it can effectively be put on the barbecue.

3. Keep raw and roasted separately

Don't put raw meat on the same platter or cutting board as fried meat. Also, use a different knife for raw and prepared products.

4. Avoid flames

Never let meat come into direct contact with flames. Set the grid high enough and do not place the meat on the barbecue until the flames are extinguished and there is a layer of ash over the glowing charcoal.

5. Grease the meat in advance

It is best to always grease meat with some oil: that way it is protected from the heat. If the meat has been marinated, this is obviously not necessary.

6. Cook without pricking

Do not prick the meat. Otherwise it will lose its moisture and thus its natural juiciness. Use a meat tong or spatula.

7. Wait with salt

Only put salt on the meat just before it goes on the barbecue. After all, salt draws moisture from the meat. Think beyond salt and pepper: be creative with fresh green garden herbs.

8. Sear first, then anneal

First sear the meat on all sides on the hottest annealing zone. Then move it to the less hot zone of the barbecue or place the grill a little higher. Here the meat is allowed to continue to roast gently.

9. Allow to cook gently

Sear beef and veal immediately and continue to cook gently so that the meat does not lose any juices. Let pork cook slowly. Meat that is quick to cook, such as steak, is best placed close to the fire. Meat that needs more time, such as meatballs or sausages, should be placed higher up.

10. It's not done until it's fully cooked

Make sure that the meat is sufficiently cooked when you serve it. Put the meat with the longest cooking time on the BBQ first. Thick pieces can be cooked in the oven.

source: lekker van bij ons