Master Butcher - Lee Spencer - Freelance Butcher - BritishButcher.co.uk
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My BBQ Tips

My BBQ Tips.

Coals should be white before you start to cook. If you start too early, the food may look cooked on the outside but it may still be raw on the inside.

BritishButcher - Master Butcher Lee Spencer - butcher shop, westone super mare, machinery, steaks, sausages, burgers

Ensure that chicken and minced meat products such as burgers and sausages, are piping hot all the way through, there should be no pink meat left and juices should run clear.

When cooking for a large number of people at a barbeque it is useful to cook meat indoors and finish it off on the barbeque for added flavour.

Make sure food is properly stored before you cook it – meat and poultry should be kept in the refrigerator until you are ready to cook it.

Keep raw meat away from cooked foods.

If possible marinade your meat overnight in the fridge. If you don’t get time you can brush the marinate on to the meat as it cooks.

Turn meat regularly and move it around the barbeque to cook it evenly. Turning the meat makes sure the juices do not pool to one side of the meat and make it dry. This is the secret to tasty barbeque food.

BritishButcher - Master Butcher Lee Spencer - butcher shop, westone super mare, machinery, steaks, sausages, burgers

Use separate utensils for raw and cooked meat.

Wash your hands after handling raw meat.