While throwing together a barbecue might seem an easy party, there are many factors that come to play to have a successful one. The summer barbecue is an iconic tradition – but so much can go wrong! Learn how to BBQ like a pro with these simple tips.

It’s imperative that you prepare for the barbeque early enough beforehand. It’s too much of a hassle to look for items, cook, and mingle with guests. Prepare your vegetables ahead of time and put them in appropriate containers away from the meat.

Putting on meat when the barbecue first turns on will lead to scorched skin and raw insides. Things like sausages and chicken are best put on when the flames have died down and the embers are white. Because of their short cooking time chops (steak, pork, lamb), can be put on earlier. Some things, like sausages and chicken, can benefit from cooking beforehand so they don’t lose their juice. Think about cooking them in stock until cooked through, and then lastly put them on the grill until golden. It’s best to turn burgers and steaks once while sausages should be flipped frequently so they cook evenly.

To reduce the amount of browning or blackening of meat, only apply barbecue or other sugary sauces during the last 10 or so minutes of grilling. In fact, don’t rely solely on BBQ sauce for flavor. Definitely season your meat beforehand and think about marinades. Marinades tenderize meat as well as giving them flavor. If possible, marinate overnight but if you can’t, marinate as early as you can. 

Preparation is more important than tools when it comes to barbecuing. Don’t go overboard stocking up on luxurious grilling equipment. Outside of a trusted grill, all you really need is a thermometer and tongs. The thermometer, of course, to make sure your meat is cooked enough. The tongs because it’s an easy mistake to pierce your meat with a fork or prongs. The juices will escape and the meat gets drier and less flavorful. Only use a spatula or tongs to flip and move your food.

A quick and easy way to grill large vegetables such as potatoes and ears of corn: coat with butter and your choice of seasoning, and wrap in aluminum foil. Throw it on the grill and you’ve got delicious veggies that even the biggest meat lover can’t resist.

With these tips in mind, your next barbecue could be your best one yet!