Of course, one of the main ingredients of a good barbeque is the weather. As BBQs are naturally more popular during the summer, looking at the average number of searches over a 12-month period doesn’t always tell the full story.
Below, you can see how searches for the above questions spike when the sun is out. Searches for ‘How to light a BBQ’ increase by 410%, while queries like ‘How to make burgers’, ‘How to cook steak on a BBQ’ and ‘How long to BBQ burgers’ all increase fourfold.
“Making your own burgers is really easy and will help you add the wow factor to your barbeque. To begin making your beef burger patties, heat olive oil in a frying pan and add diced onion. Cook for around 5 minutes until softened.
In a bowl, add 15% fat mince with herbs and a beaten egg. Add seasoning and the onions, and mix well. Once mixed, form patties from the mix using your hands. Your burgers should then be cooked on a pre-heated barbeque for around 5-6 minutes on each side.”
“To light a charcoal barbeque, place it on a flat surface and add a layer of charcoal and scrunched up balls of newspaper. Add a small amount of lighter fluid to the coals and use a long match to light it in different places.
After about 20-30 minutes, the coals will turn white. Once the coals are pale, you can begin cooking your food on the grill.”
“Before you can cook corn on the cob on a BBQ, first soak the cobs in a bowl of cold water for 30 minutes. Afterwards, remove the corn from the water and shake off any excess.
Place each cob on a sheet of foil and add butter as required. Wrap the corn in the foil and place on a low to medium heat grill for 25-30 minutes. Rotate the corn occasionally while cooking.”
“Before you cook a steak on a BBQ, remove it from the fridge around 15-30 minutes before cooking. If you don’t allow the steak to come to room temperature, the outside may cook quicker than the inside and burn. Season the steak to taste prior to cooking and lightly glaze with olive or sunflower oil.
Place the steaks on a hot BBQ and cook over direct heat. For griddle lines on the meat, don’t turn the steaks more than once. Cooking times will depend on your preference and the thickness of the cut, but generally, cook your steak for 1.5-2 minutes each side for rare, 2-3 minutes each side for medium rare and 4 minute each side for well done. Rest for 5 minutes before serving.”
“While you can make BBQ chicken dishes in the oven, you can also cook chicken breasts, wings, thighs and legs on the barbeque. Prior to cooking, heat one side of your grill on high heat with the cover closed, keeping the heat off on the other side. Oil and salt your chicken pieces.
Place the chicken skin-side down on the high heat side of the grill for around 5-10 minutes to sear the skin, making sure it doesn’t burn.
Once seared, turn the chicken over and place on the cooler side of the grill, making sure the grill is covered. Cook for 20-30 minutes.
Turn the chicken pieces, baste with BBQ sauce, recover the grill and cook for a further 15-20 minutes. Repeat the process and cook for another 10-30 minutes, depending on the size of the chicken you’re cooking.
Once done, insert a knife into the chicken; if the meat is fully white and the juices run clear, the chicken is cooked. If not, return the chicken to the grill and cook for longer. Apply more BBQ sauce and serve.”
“To cook the perfect ribs on your BBQ, you’ll need to cook them low and slow. Before you cook the ribs, first remove the silver connective tissue on the ribs using a knife. Generously apply a rib rub to the ribs to season and leave for a while.
Prior to cooking, heat one side of your grill on high heat with the cover closed, keeping the heat off on the other side.
Cook the ribs over covered indirect heat for around 1.5 - 2 hours, although this will vary depending on the size and type of ribs you’re cooking. Turn every 20 minutes and baste with BBQ sauce each time you turn.
Check the ribs are cooked by inserting a knife into the meaty part of the ribs - it should enter easily. Alternatively, check the temperature of the ribs using a digital thermometer. Add a final glaze of BBQ sauce and serve.”
“You can cook larger fillets of fish directly on the grill, if the fish has a robust skin. Prior to cooking, oil and season the fish to prevent it from sticking to the grill.
Place the fish skin side down on the grill away from the main heat. Cook for 7-8 minutes or until the fish appears opaque about halfway up. Turn and cook until fully opaque.
You can also wrap your fish in foil parcels; this is a good option if you’re cooking smaller or more delicate fish fillets. Wrap oiled and seasoned fish in foil and add some water. Leave enough room for the heat to circulate but making sure the edges are folded tightly to stop it from escaping.
Prior to cooking, heat one side of your grill on high heat with the cover closed, keeping the heat off on the other side. Place the foil parcels over indirect heat and cook for 10 to 15 minutes until the fish is fully opaque and flakes easily with a fork.”