It’s time to grab your tongs and flip those burgers because it’s barbecue season. Behold the hacks that'll make your grilling life a little bit easier

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Image: BBQ hacks that will make you grill like a pro


It's barbecue time

Barbecues are great but when you’ve got the British weather and hungry mouths to contend with, getting beautifully charred and caramelised meats, fish and veggies can be something of a minefield.


Let us soothe your barbecue woes with these genius hacks. 

Mess-free marinating

Let’s face it, when it comes to marinating chicken pieces for that succulent kebab, it’s a sticky business. Not anymore, though …


Put that meat in a jar along with some spices and shake, shake, shake. Consider those sticky fingers well and truly avoided.  

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There’s something fishy going on ...

Fish cooked on the barbecue can be pure joy. That is, until it gets stuck to the grill and falls apart before your very eyes. Never fear, a lemon or lime will be your friend here.


Lay the fish on a bed of lemon or lime slices (either will work) before grilling and they’ll stop sticking to the barbecue. Boom. 

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Photo: Alpha / CC-BY-SA 2.0 / adapted / Flickr: avlxyz

Clean the grill with an onion

No one likes cleaning up after a barbecue. It’s like your normal washing-up, but so much worse. While your grill is still hot (be careful!), take half an onion, stick a fork in it and use the cut side to scrub off the mess.


The idea is that the oils from the onion will blast through most of, if not all, the grit – without wearing out your sponge (or arms).

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Photo: Jim Lightfoot /  CC-BY-SA 2.0 / adapted / Flickr: Jimlightfoot

It’s all about the two-zone grill

There’s a big difference between nicely charred and burned to a crisp. By keeping one side of the grill hotter than the other, a two-zone grill if you will, you can sear the meat on one side and then move it over to the cooler side to finish off the cooking. Goodbye burned bits.

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Photo: Jeremy Keith /  CC-BY-SA 2.0 / adapted / Flickr: adactio

When the world gives you lemons, smoke them

Don’t just sizzle those sausages: grill some lemon slices on a low-heat (peel-side down) for a few minutes before squeezing over meats, veggie skewers and salads. It will add some great flavour. 

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Photo: _LIbby_ /  CC-BY-SA 2.0 / adapted / Flickr: libbyandnicki


Stick it to them

Wooden skewers are so overrated. Trying threading pieces of meat (hello there lamb) or red peppers and courgettes on rosemary sticks. When the juices start flowing, they’ll infuse said meat and veggies with the flavour of the herb. 

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Rosemary skewers

Photo: Jules /  CC-BY-SA 2.0 / adapted / Flickr: stone-soup​

And again …

Yes, we’re talking skewers again but it’s an important point. If you want to stick with tradition (sorry), use two skewers instead of one to stop those pesky pieces of meat rotating as your turn them over.


Plus, soaking them in water for about half an hour before using them will stop them from burning. 

Do you have any more genius hacks for the barbecue? Tell us in the comments box below or tweet us @Homemade