To give advice on how to do a successful barbecue event is easier using examples on how not to do a barbecue. Without writing all the terrible barbecue stories I have witnessed as invitees, I’ll try to give you some advice on how to avoid them.

Burned meat/Dry fish
Barbecuing is like all cooking except that the temperature is at its maximum all the time as long as the charcoal is glowing for direct cooking (above the charcoal). Of course an indirect exposure to the charcoal (indirect cooking) can simulate a lower temperature. The barbecue chef  have to be vigilant all the time. It’s ok to take part of the pré dinner drink, but she or he has to keep an eye on whatever is on the barbecue. For smaller pieces, the cooking time should be quite short. Have a look at the table of cooking times here.

Altered taste of the food because of a dirty grill
Our poll has shown it, and we have experienced this as guests as well. The grill has to be clean when barbecuing. It does not have to be clinically clean, but the old fat must be burned away or carbonised and the rests brushed away with a steel brush.

Altered taste of the food because of (petro) chemical fluids or cubes used to light the charcoal
When burning, these products develop toxic gas that alter the taste of the food. It is extremely important that these products are TOTALLY consumed in the fire before anything is grilled on the barbecue.

Black stains on clothes
Normally the invitees do not get close to the barbecue, but someone will get close with a plate and a pinch to take the cooked food from the barbecue to the table. And an accident is very fast happening. The barbecue has to be cleaned once in a while, also on the outside where you may get in touch with it. Have a look at the annual cleaning article proposed by Alain here.
Long wait/The meat is not ready when the French fries are
One of the main reasons is that the lighting of the barbecue is failing or cumbersome to get going. The electric barbecue lighter (starter) Rapid’BBQ solves this problem for you. In all cases, it’s better to light the barbecue too early and add charcoal, than to be too late.

Too much food has been cooked
I have notices in many occasions that people tend to make much more food for a barbecue than when you’re invited for a seated meal inside. You should go for the same quantity of food for a barbecue as for any other meal. I recommend 200 grams of meat plus side dishes per person. If you add a starter and some cheese, reduce these 200 grams. Have a look at Alain’s article on how to succeed your barbecue event!

Marinades without taste
To ensure a good taste from the marinade you have firstly to have a good marinade and secondly you need time. Whatever you need to marinate, it need to marinate long enough to take up the taste.

Burnt hair (face, head, hands, arms) during lighting of the barbecue
Other then the smell and fear it creates in what should be a nice barbecue ambiance, burn damages can be severe, certainly when using (petro) chemical barbecue lighter fluids.

Well, this is not an exhaustive list, but it covers most of the current barbecue “problems”. If you can avoid all these, you’re a long way to ensure the success of your barbecue event! Do not hesitate to come and share your experiences in the discussion forum!

Susanna ;o)