There’s nothing quite like enjoying the taste of flame-cooked food with your family and friends. Every grill master has a few secrets up their sleeves for showcasing their skills. We’ve brought together our team’s favourite BBQ tricks to help you level up your next cookout. 

Edwards BBQ Tips & Tricks

Slow & Steady

Allow your meat to come to room temperature before cooking, ensuring it remains covered and out of direct sunlight. This helps the muscle of the meat to relax and make the meat more tender.

Cook First, Char Later

Pre-cook the chicken before finishing it on the BBQ to make cooking safer and avoid a burnt outside with an undercooked middle.

The Sausage Hack

Skewer your sausages with a double-pronged skewer so you can easily flip the sausages in one go.

Get Saucy- But Not Too Soon

Brush on extra marinade or sauce near the end of cooking if it contains sugar, as sugary marinades can burn fast over high heat.

Smoking Hot Wood Chips

Use BBQ-safe wood chips to bring a delicious, smoky flavour to your meats. We recommend using cherry wood or apple wood chips for best flavour.

Turn Up The Heat

Preheat your grill for 10-15 minutes with the lid closed to get the grate hot enough to sear properly.

Hands Off The Meat

Keep the grill lid closed as much as possible to ensure the meat is cooked through and avoid flare-ups.

Know The Score

Always test the internal temperature at the thickest section of the meat to ensure it’s cooked through and the meat is cooked to your desired level.

Probs At The Ready

Use a digital meat probe thermometer to ensure that the meat is cooked perfectly to your desired level.  This is the single most important cooking aid as it ensures safe food and consistent quality and results.

Rest For The Best

Let the meat rest after cooking so the juices stay in the meat, not on the plate. The bigger the cut, the more time it should rest for.

Our Handy Meat Temperature Guide

Always use a meat probe thermometer and test at the thickest section of the meat for best results.

Meat	Celsius	Fahrenheit
Sausages	70°C	149°F
Pork	70°C	149°F
Chicken	75°C	167°F
Steak (rare)	58°C	140°F
Steak (medium)	65°C	158°F
Steak (well-done)	70°C	158°F
Burgers	70°C	158°F
Ribs (cook low and slow)	90°C	194°F

All temperatures are a guide only. Always ensure the meat is fully cooked through before serving.