AS the weather warms up it's the perfect excuse to enjoy a barbecue with some friends and family.
But if you are planning on grilling some delicious grub this weekend, there are a few things to keep in mind especially when it comes to those all important burgers.
One of the most important things to get right is the temperature of your barbecue just right.
Which? recently revealed some of the common mistakes foodies make and how you can avoid them for a perfect barbecue every time.
First of all, to ensure your meat is juicy you should never press down on it as it's .
It can be second nature sometimes, but according to the pros it can result in dry food, as all the moisture is is stripped from the food.
“This just forces all the juices out of the patties. Not only will it make the cleaning process difficult. It’ll also mean you’ll lose loads of moisture and flavour,” they explained on .
And it's not just the experts from Which? who have urged food fans to think twice before squishing burgers and other barbeque staples down on the grill.
The pros from Bedfordshire BBQ Centreagreed and added that it's also important to apply to same rule to steaks and sausages.
It's not just about retaining the moisture of the meat either, but the action could also compromise the food's tenderness, resulting in a chewy texture that will leave a bad taste in your mouth
But the mistakes don't end there, the pros also told Express.co.uk foodies should avoid stabbing the meat with a fork at all costs, as this could also cause the juices to escape.
That said, you can use a fork to stab the meat in order to serve it.
And if you want to make sure your food is cooked properly, the experts shared another handy tip.
Only flip the meat once, unless it's a food item that needs to be turned continuously to ensure even cooking.
It's also important to factor in any marinades or sauces to your cooking, because they may cause meat to burn faster if, for example, they have a high sugar content.
Instead, the foodies suggested leaving them until the last 15 minutes of cooking time.
Finally, if your barbecue has a lid, you'll get the best results if it's kept closed.
More barbecue tips and tricks
Barbecue scientist extraordinaire Meathead Goldwin ofamazingribs.compreviously shared some top tips to ensure your food is served perfectly.
Ditch the complicated marinades
They don't work. That marinade may be tasty, but it doesn't penetrate the meat. The muscle fibres in your chicken breast or your steak are too tightly packed and full of water for your marinade to get in.
This doesn't apply to fish and some vegetables, like mushrooms, but for almost all your barbecue meats, that marinade is a big fat waste of everyone's time.
Don't fill your grill with charcoal
If you want properly cooked meat, don't just dump the whole sack of briquettes in there and hope for the best.
Set it up so you have a fire over one side of your grill, and nothing on the other. If you've got a couple of bricks you can chuck in the bottom of that old kettle, put them down the middle to create a wall and keep things tidy.
This sets up a ‘two-zone' grill – one zone where things are cooking over the coals, and another where things can cook without being blasted directly.
If you're cooking chicken breast on the grill and don't want to poison your guests, you know you need to cook it all the way through.
The problem you've always had is that it is impossible to heat the middle up enough for that to be cooked without burning the outside to a crisp.
The solution? Grill it over the hot side until it's nicely browned all over, then whip it off the grill, wrap it in foil, and put the package over the other side while you move onto your burgers and other quick-cooking things.
Get a thermometer
You can order one on Amazon right now and it'll be with you tomorrow morning.
An instant-read probe means you can be sure your meat is perfectly cooked and safe without the guesswork. Forget prodding it, trying to work out if the juices are clear — none of those things tell you if you food is actually safe.
Chicken should be at 74°C, burgers, sausages and other ground meats should get to 71°C. At that temperature the heat will have killed off all the bacteria, and you know it's good to go.
Whole hunks of beef are more complicated – but if you want rare meat take it off at about 55°C, medium at 68°C, and well-done at 74°C.
