This is What People Want You to Cook at Your Next BBQ – And it’s Not Burgers
With more sunny days ahead and bank holidays just around the corner, it’s the perfect time to fire up the BBQ. But if you’re thinking burgers and sausages are the go to, you might be in for a surprise – these classics actually rank at the bottom of the BBQ favourites list.
Yes, it’s that time of year again – BBQ season is in full swing, and while many are firing up their grills for burgers and sausages, experts reveal there’s one BBQ staple that’s taking the lead this summer. Thousands of people are searching for it, yet most of us have been cooking it all wrong. A BBQ expert from Old Railway Line Garden Centre has analysed data on the most searched for BBQ foods from April to September over the past 10 years, and the results are surprising. Plus, he’s sharing expert tips with YCB on how to truly impress your guests by grilling the top BBQ favourites the right way.
BBQ chicken is a firm favourite, outranking burgers by an impressive 4630 average searches each summer. Far surpassing other BBQ classics. Here’s how chicken compares to other BBQ foods:
- BBQ chicken – 5192
- BBQ ribs – 3743
- BBQ corn on the cob – 2074
- BBQ burger – 562
- BBQ sausages – 323
Many people will be surprised to find out they’ve regularly been serving Brits’ least favourite BBQ food – sausages, with an average of only 323 people searching for them each summer.
But despite chicken’s popularity, many still don’t know the key to cooking it perfectly on the grill. Without the proper technique, you could end up serving dry, tasteless chicken, leaving your guests wishing they’d been served a simple burger instead.
Liam Cleary, barbecue expert from the Old Railway Line Garden Centre reveals how to make the perfect BBQ chicken every time…!
Mistake 1: Skipping the marinade
“Chicken can easily dry out on the BBQ if you don’t marinade it properly, and I don’t mean just coating it in sauce right before you pop it on the grill. You need to prep it in advance. Infuse the chicken with those amazing flavours and let it soak in overnight. This will ensure it stays juicy and full of flavour even when being cooked at high heat on the BBQ.”
“I recommend using a vinegar-based mix for a perfect balance of acidity and sweetness. For even more flavour, apply a dry rub first to let the salt and spices stick to the chicken, and let it sit for around 30 minutes before applying the marinade.”
Mistake 2: Not using a meat thermometer
“One of the biggest challenges with BBQ chicken is getting the temperature right. It’s so easy to end up with burnt skin and raw meat in the middle. But using a meat thermometer can take out the guessing. The internal temperature should reach 75°C to be safe to eat, while still being nice and juicy.” Says Cleary.
Mistake 3: Cooking it on direct heat
“People often think that to get crispy BBQ chicken, it has to cook over direct heat the whole time. But that will leave you with dry, burnt chicken” explains Cleary. “To get the skin crisp and golden while ensuring the inside is still juicy, the trick is to use indirect heat to cook the chicken through first for roughly 20-30 minutes, then move it to direct heat for a few minutes at the end to get that perfectly crispy skin.”
Why BBQ chicken is the top BBQ choice
BBQ chicken is a clear favourite for good reason. Its extremely versatile, whether you’re cooking wings, thighs, skewers or even a whole chicken, theres a cut to suit everyone. Compared to burgers and sausages, its a leaner, healthier choice but without sacrificing any flavour.
But lets be honest, a BBQ with just chicken isn’t going to impress anyone. You need to keep people interested with a variety of different favourites.
Here are some tips on how you can make the best BBQ ribs and corn on the cob your guests have ever tasted:
BBQ ribs
“For the ribs, start them similarly to the chicken with a good dry rub and let them sit for a minimum of 30 minutes. Brown sugar, paprika, garlic powder and cayenne pepper creates a sweet and smoky base. Cook the ribs on indirect heat for about 3 hours for tender, fall off the bone meat. Halfway through, wrap them in foil to lock in the moisture, then finish by searing over direct heat for crispy skin. Glaze with BBQ sauce and cook for another 10 minutes until caremalised and sticky”
BBQ corn on the cob
“Soak the corn in water for 30 minutes to prevent it burning. Grill with the husk on for 15-20 minutes, turning occassionally. For a charred finish, peel the husk back in the last few minutes. Once cooked, absolutely slather it in butter, season with salt and pepper and add a squeeze of lime for some extra tang.”
So with this amazing weather we’re having, and lots of bank holidays right around the corner, get ready to fire up your grill for the best BBQ you have ever tasted and make this summer one to remember with delicious food and good times.