Barbecuing (how to)

[Serena1977]

Hi,

I want to have a go at barbecuing at the weekend. Can you explain it to me as if I'm an idiot please?

I have a disposable barbecue and another kettle barbecue and want to start off trying sausages, burgers and pork loins for 2 adults and 2 kids.

How do I know when to start cooking? If it's too early, will the food burn on the outside and be under cooked on the inside? and if I leave it too late, will the coals not be hot enough?

Also, the tongs-do I need to use different tongs each time I touch the meat or clean them between uses? I was thinking if I use the tongs when the meat is not cooked then i use them again when the meat is cooked, won't I be putting undercooked meat juices back onto the cooked meat? or am I over thinking this?!?

Any other tips please?

Make sure you fully heat the BBQ before you put any food on it.
Your meat will release from the grill when it's ready to flip, if it's sticking then just leave it a bit longer. Don't try and force it because it'll just shred.

I was told by a South African man who literally built a barbeque in his house that if you can hold your hand over the coals (once the initial flames have gone out) for more than half a second it's not ready yet... Don't know if that's helpful but it's what I still do!