How to cook each type of meat for the perfect BBQ
No one wants their guests to leave a Pimm's-fuelled summer BBQ with salmonella, or face the social awkwardness of politely refusing a raw-looking chicken breast or burnt sausage.
Luckily, this simple guide on how to cook every type of meat perfectly in the sunshine has everything you need - from how to prepare the skewers to the exact temperature each meat needs to reach.
The most important things to remember before embarking on a barbecue are temperatures and timings, according to food experts.Â
And they also reveal top tips for perfecting your spread - including pointing out that burgers only need to be flipped once.
Our handy BBQ guides reveals how to get that ideal smoky taste from your barbecued meats as well as vegetables, so you can eat guilt-free and get a succulent tasteÂ
Researchers at health food retailer Musclefood.com compiled the 'idiot-proof' guide, which also reveals how to get that ideal smoky taste from your barbecued vegetables.
If you keep these tips in mind and stick to the rules below, your guests are guaranteed to be coming back for seconds well after the sun goes down.Â
PREPÂ
Before you start, make sure you have your two most important tools, a meat thermometer and a timer.Â
For a charcoal grill, spread it at out at an angle so that you have high and medium heats on each side of your BBQ. Once lit, leave for at least 20 minute s or until the coals are white hot and the flames have reduced.
TOP TIP: Keep your barbecue on top form all summer by lightly oiling your food instead of your grill. This way there will be less oily residue to scrub off the grill once you’re finished cooking.Â
BURGERS
Perfect temperature: 71 degrees Celsius Â
The inside temperature of a well-done burger should be roughly 71 degrees Celsius
Cook your burgers on a high heat, as you’ll want to sear the outside whilst keeping the meat in the middle fractionally pink.Â
A burger should be cooked for around nine minutes, however if you prefer your burger to be cooked all the way through you may want to leave them for slightly longer.Â
The inside temperature of a well-done burger should be roughly 71 degrees Celsius.Â
TOP TIP: If you’re adding cheese, move your burger to the cool side of the grill once it’s completely cooked, before letting it melt on top for approximately two minutes.Â
STEAKSÂ
Perfect temperature:Â 60 degrees Celsius (rare)
If you like your steak rare an inner temperature of between 57 degrees Celsius and 60 degrees Celsius is what you’re after, whilst a medium cooked steak should be about 65 degrees Celsius
Like burgers, steaks should be cooked on a high heat to create a nice chargrilled texture on the outside whilst leaving a juicy interior. Â
If you like your steak rare an inner temperature of between 57 degrees Celsius and 60 degrees Celsius is what you’re after, whilst a medium cooked steak should be about 65 degrees Celsius. Anything around 71 degrees Celsius is well-done.
Each steak should be cooked for up to five minutes on a high heat, before moving to a lower temperature and cook for a further three minutes for rare, six minutes for medium and 12 minutes for well.
TOP TIP: The quality of steak that you purchase is crucial, so if you want your meat to have a much bolder flavour make sure you buy the leaner cuts that contain less fat. Â
SAUSAGESÂ
Perfect temperature: 65 degrees Celsius
The ideal inner temperature when cooked through should be 65 degrees Celsius, and it should take no more than 20 minutes to reach this
A perfectly grilled sausage requires a lot of attention and will need to be rotated between high and medium heats to ensure the inside is completely cooked while getting the sought-after outside crispy texture.Â
The ideal inner temperature when cooked through should be 65 degrees Celsius, and it should take no more than 20 minutes to reach this.
CHICKENÂ
Perfect temperature: Â 73 degrees Celsius
The perfect temperature for cooked through chicken is 73 degrees Celsius, and it should take eight to 12 minutes to get there
Chicken must always be cooked on a medium heat, as grilling on a high heat can leave the inside of the meat raw whilst the outside loses flavour by becoming burnt. Its best to cook your chicken after the rest of the meat, as the heat levels on your BBQ will have lowered.
Applied to a direct medium heat, a small chicken breast should approximately take eight  to 12 minutes to cook. The perfect temperature for cooked through chicken is 73 degrees Celsius.
TOP TIP: If you are using chicken fillets, pound the meat before grilling, as it makes the chicken flatter, meaning it will cook evenly.
...and the vegetablesÂ
Corn on the cobÂ
The optimum grilling time for corn on the cob is 15 minutes on a high heat.
Make sure you keep turning the corn to make sure that all sides are sufficiently cooked before serving.Â
TOP TIP: You know they are ready to serve when they start to singe.
The optimum grilling time for corn on the cob is 15 minutes on a high heat, and you know they are ready to serve when they start to singe
PeppersÂ
Cook peppers on a high heat for up to ten minutes to lock in their flavour.
Then give them a quick additional three-minute blitz on the other side to get them heated all the way through.
TOP TIP: The trick to grilling perfect peppers is to always cook them skin side down.
OnionsÂ
Cut your onions into eight even sized pieces, and lightly cover with olive oil and salt before grilling.Â
Ten minutes of high heat on your BBQ should be just en ough to get your onions soft on the inside but chargrilled on the out.
TOP TIP: If using bamboo skewers to make kebabs, soak them in cold water for at least 30 minutes beforehand so they don’t burn and ruin your meat cooking
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