10 grilling hacks that will make you a BBQ pro

Want to become a true grill master this summer? Take your outdoor cooking skills to the next level with these 12 BBQ hacks and grilling tips.

[Photo Credit: Pixel-Shot]

1. Take your meat out of the fridge 30 minutes before you start grilling. Bringing it up to room temperature will reduce the overall cook time and prevent the meat from becoming tough and overdone.

2. When grilling fish like salmon or tilapia, lay the fillets on a bed of sliced lemons. This simple BBQ hack can prevent your fish from sticking to the grill, and the lemons will add a delicious citrus flavour.

3. Thinly sliced vegetables are great for salads, but can fall apart or slip through the grates when cooking on the BBQ. Cut up your veggies in large, uniform pieces to maximize the grilling surface area to create optimal flavour.

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4. If you’re grilling a thick-cut piece of meat, try this BBQ tip for steaks from celebrity chef and restaurateur Wolfgang Puck. Start your meat on the hottest side of your grill to seal in juices and create a caramelized crust. Once seared, move the meat to medium heat and allow it to cook through evenly.

5. If you’re prepping a big batch of burgers, try this BBQ hack from MasterChef judge Graham Elliot. Place a small ice cube in the centre of each patty before putting them it on the grill to keep the meat moist and prevent it from drying out.

6. Adding BBQ sauce to your meat too soon is a common mistake that will cause sugars in the sauce to overcook and burn, leaving a bitter taste. Wait until the final five minutes before you slather on sticky sauces.

7. Ensure grilled veggies stay moist and juicy by soaking them in warm broth before putting them on the BBQ. Using chicken or veggie broth ahead of time will add flavour to your grilled vegetables and prevent them from drying out on the heat.

8. Don’t be afraid to get creative; BBQs aren’t just for meat and veggies. Try grilling summer fruits like peaches, pineapple and watermelon for a sweet treat with a unique smoky taste and charred texture.

9. Don’t overcrowd your BBQ. Cooking too much food at once can cause flare-ups, particularly if you’re grilling fatty meats. The Barbecue Bible author Steven Raichlen recommends leaving at least 30% of your grate empty, so you have plenty of space to manoeuvre your meat.

10. After a messy BBQ session, try cleaning your grill with an onion. Slice a large white onion in half, pierce it with a fork, place it face down on a hot grill and start scrubbing. Onions are a non-toxic alternative to chemical cleaners, have natural antibacterial properties, and will add flavour to whatever you’re grilling next.