How to barbecue safely
Follow our top 10 BBQ food safety tips to minimise the risk of food poisoning and injury. We've got all the advice you need for a fuss-free barbecue.
You can't beat a bit of back-to-basics barbecuing (you, your friends and the great outdoors – it's the dream), but in these sterile times our stomachs can't handle a rough and ready approach to food hygiene. You don't need to be too precious, but if you follow a few basic rules, you can be sure your guests will go home feeling pleasantly satisfied instead of peaky. We’ve included advice from the Food Standards Agency on how to grill meat safely to avoid food poisoning.
Once you know how to play it safe, fire up the grills with the help of our guide on how to light a BBQ and take inspiration from our collection of barbecue recipes.
You can also find some of our tried-and-tested favourite bits of kit for barbecuing below, including picks of the best barbecue gadgets, best gas barbecues and best charcoal barbecues on test.
Top 10 tips for cooking safely on the barbecue
1. Store perishable food in the fridge before serving
Keep all your perishable ingredients in the fridge until you're ready to serve them. Often with a barbecue, people are grazing over a period of time so you want to avoid taking food out before it's necessary.
2. Thaw all frozen meat
All frozen meat should be thoroughly thawed out before you put it on the barbecue, otherwise it may look cooked on the outside but will be raw on the inside.
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3. Wash your hands before touching raw food
Wash your hands before handling food to avoid any cross-contamination. If you touch raw meat or fish, wash your hands before touching ready-to-eat foods and do not put ready-to-eat foods on plates that have been used to carry raw meat or fish. You also want to avoid using any utensils for both raw and ready-to-eat foods.
4. Get your barbecue temperature high enough before cooking
Make sure your barbecue is hot enough before you start, and turn your meat during cooking time so that it cooks evenly throughout. Disposable barbecues take longer to heat up and to cook food. Make sure that burgers, sausages and chicken are cooked thoroughly by cutting into the meat and checking that they are steaming hot all the way through and that all juices run clear.
5. Ensure all meat is cooked through
For extra safety, ensure all meat (particularly chicken, pork, sausages and burgers) is cooked throughout. It’s a great idea to cook chicken in the oven prior to giving it the final finish on the barbecue. You will still experience that smoky flavour but you’ll know you’ve cooked the chicken all the way through. You can be less concerned with steaks and lamb chops. Ensure fish is cooked throughout, too.
Find recipe inspiration for barbecuing meats:
Barbecue chicken recipes
Barbecue beef recipes
Barbecue pork recipes
Barbecue lamb recipes
Barbecue ribs recipes
6. Avoid cross-contamination
The way you handle and store raw meat is extremely important to avoid food poisoning. Always store raw meat separately before cooking, and use different utensils, including barbecue tongs and chopping boards, for raw and cooked food. Also, don’t be tempted to use marinades on cooked food that have been in contact with raw meat.
7. Don't leave food out for too long, or in direct sunlight
Don't leave food out in direct sunlight – pick a shady spot or indoors for your buffet table. Don't leave food out for more than two hours. The safest option is often to throw away leftovers.
8. Serve perishable food in batches
If you're planning to serve food over the course of an afternoon, put salads, meats and other perishable foods out in batches in fresh bowls.
9. Store desserts in the fridge until serving
Keep desserts in the fridge until the main course is over, again avoiding unnecessary time sitting around.
10. Check official safety advice for barbecuing to avoid injury
Barbecues can be dangerous, so take a look at the Fire Service advice to ensure you and your family and friends stay safe. Also follow our guide on how to light a BBQ for step-by-step info on the right technique, making sure your coals are ready and testing the barbecue temperature.
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