7 simple steps to safe BBQing this summer

One of the wonderful things about summer is sharing good food and good company outdoors. It’s a national pastime, we even top the bill as Europe’s leading barbecue nation, hosting a staggering 125 million barbecue parties per year.

Despite all this practice, people still get caught out by barbecuing pitfalls, so here’s a quick list of dos and don’ts that could well avoid a BBQ ‘hangover’ next day.

1. Remove fire risks

Keep your barbecue away from awning materials, windbreaks, and tents, make sure it’s stable, and don’t cook in loose clothing that might blow onto the barbecue. Keep pets and kids at a safe distance. Fireserve.co.uk is run by professional UK firefighters and has published this excellent guide to BBQ fire safety.

2. Don't set up a BBQ in enclosed spaces

People often wonder if it's safe to use a BBQ in an awning. Never cook in an awning or other confined space (even with a door open) and always leave a charcoal barbecue out in the fresh air, well away from your tent and van, to completely cool off, even when not cooking. Carbon monoxide is called the silent killer because it is totally tasteless and odorless. Be mindful of carbon monoxide risks generally. A small CO detector installed in your van could save your life.

3. Keep your raw barbecue fish, meats etc. cool

Keep them in the fridge you start cooking or in a portable and insulated compact, such as the thermoelectric 12V Milenco cool box if you're out and about for an extended time. If you're serious about making a banquette, how about the gigantic 30-litre multifunctional Dometic portable fridge that runs on 12V, 240V or gas!

4. Separate your meat from your prawns and veg

Whether storing, chopping, handling or cooking, don’t let juices from your raw meat contaminate other items. Colour-coding kitchen utensils and chopping boards make BBQ food prep safer and easier and reduces the risk of any cross-contamination for allergy sufferers and those with special dietary requirements. Wash hands and utensils every time after handling raw meat.

5. Cook your food thoroughly

Charred doesn’t mean cooked. Meat should never be pink, it should be steaming hot throughout and juices should run clear. Check out The Food Standards Agency for up-to-date food safety guidelines.

6. Oven-cook your chicken, pork, burgers and sausages before barbecuing

This is a standout tip. Cook meats fully in your oven and then finish them off on the barbecue for that delicious chargrilled taste. If you want the authentic wood-smoked flavour Cadac makes an excellent smoker box to bring the authentic smells and taste of a wood-smoked meal to your gas barbeque.  

7. Keep your barbecued food either hot or cool

Many BBQ parties go on all afternoon and evening. The Food Standards Agency suggests keeping cold foods below 5°C and hot foods above 63°C. Consider serving your food in stages throughout the party.

 If you’re shopping for a gas barbecue, we have some beauties in our online barbecue shop, alongside a great range of BBQ tools and accessories. 

Happy Grilling!