Tips · 2026-10-23
How to make the perfect barbecue
In short
Fire, cooking order and quantities for a barbecue that turns out right first time.
1. The fire
Light it early. The embers should be covered in white ash before you put the meat on. Spread the embers into two zones: a hot one for searing and another with fewer embers for cooking with indirect heat.
2. The order
- First what takes longest: ribs, bone-in chicken, thighs.
- Then medium-sized pieces: wings, belly, marinated chicken.
- Last the quick things: burgers, chops and bone-in ribeye.
3. The quantities
Allow about 400 grams of meat per person, and up to 550 if your guests eat a lot. Spread it across several cuts: more variety, fewer leftovers. The barbecue calculator has the split worked out for you.
4. Common mistakes
- Cooking over direct flame with no control. Flames blacken the outside of the meat without cooking the inside.
- Putting the meat on straight from the fridge.
- Constantly turning and piercing the meat.
- Using the same utensils for raw and cooked meat.
If you like, call us and we will have the meat prepared for the day you need it.