10 BBQ Mistakes You Might Be Making – And How to Fix Them

Avoid the common pitfalls and become a true BBQ master this summer.

Barbecue season is a British institution – the smoky sizzle, the sun (hopefully!), and the irresistible aromas of good meat on the grill. But even the most enthusiastic backyard chefs can fall into some common traps. At The Organic Butchery, we believe every cut deserves to be cooked with care. So here are 10 common BBQ mistakes you might be making – and how to fix them.

1. Cooking Straight from the Fridge

Mistake: Cold meat straight from the fridge results in uneven cooking.
Fix: Let your meat sit at room temperature for 30 minutes before grilling to ensure even cooking and a juicier result.

2. Overcrowding the Grill

Mistake: Too much meat on the grill lowers the temperature and causes uneven cooking.
Fix: Give your meat space. Cook in batches if needed. A less crowded grill = better searing and less steaming.

3. Using the Wrong Heat Zones

Mistake: Not creating two heat zones (direct and indirect).
Fix: Set up one side of your BBQ with high heat for searing and another with low heat for gentle cooking. Especially important for thicker cuts like tomahawk or chicken thighs.

4. Constantly Flipping the Meat

Mistake: Turning your steaks every 30 seconds won’t help them cook better.
Fix: Sear one side properly before flipping. Letting meat sit undisturbed creates that delicious crust.

5. Skipping the Rest Time

Mistake: Cutting into meat immediately after grilling causes juices to run out.
Fix: Let meat rest for 5–10 minutes before serving to allow juices to redistribute for maximum tenderness.

6. Guessing When It’s Done

Mistake: Trusting your eyes alone for doneness.
Fix: Use a meat thermometer. Ideal internal temps:

• Chicken: 75°C

• Beef steaks (medium): 57–63°C

• Burgers: 71°C
  This ensures perfect results every time.

7. Not Preheating the BBQ

Mistake: Starting to cook before the grill is hot.
Fix: Give your grill 10–15 minutes to properly preheat. This helps with searing and prevents meat from sticking.

8. Ignoring Marinades or Rubs

Mistake: Underseasoning or missing out on marinades.
Fix: Use dry rubs for crusty texture or marinades for juicy tenderness. Let your meat marinate for at least 1–2 hours, if not overnight.

9. Using Cheap, Low-Quality Meat

Mistake: Supermarket BBQ packs often lack flavour and moisture.
Fix: Opt for high-quality, organic cuts like ours. Organic meat is naturally more flavourful, tender, and better for the planet.

10. Relying on Lighter Fluid or Charcoal with Additives

Mistake: These can affect flavour and release harmful chemicals.
Fix: Use natural lumpwood charcoal or hardwood briquettes for a clean, smoky flavour that complements your meat – not masks it.

Final Word: Let Your Meat Shine

A BBQ should be simple, joyful, and most of all – delicious. At The Organic Butchery, our organic meats are cut by hand, vacuum-packed for freshness, and ready to impress. Whether you're cooking up a storm or learning the ropes, start with great meat and give it the care it deserves.

Ready to grill? Browse our BBQ boxes or explore our premium cuts – and make this summer your tastiest one yet.