Smart ways to save time on the barbecue
A barbecue is meant to be relaxed and enjoyable – so whether you’re cooking for a few friends or feeding a crowd, here are some timesaving tips to keep things running smoothly.
Check your gas before you start
It’s the easiest thing to forget and the biggest timewaster if you do. Always check your gas bottle before you start cooking. If you’re using charcoal, make sure you have enough and that it’s dry and ready to go.
Pre-cook where you can
Some foods take longer than others, and pre-cooking can help you avoid long waits at the grill.
- Poach sausages ahead of time so they’re fully cooked—then just brown them on the barbecue
- Blanche firm vegetables like carrots or broccoli for 30 seconds to soften them slightly
- Parboil potatoes if you’re grilling them—they’ll crisp up faster and cook evenly
- Cook rice or couscous ahead of time if you’re serving it as a side
Prep your ingredients before guests arrive
Chopping, marinating and skewering can take up a lot of time if you leave it until the last minute. Do as much as you can before people arrive.
- Slice vegetables thinly so they cook quickly
- Marinate meat in advance - overnight if possible
- Thread kebabs ahead of time and store them in the fridge
- Portion sauces and condiments so they’re ready to serve
Choose faster-cooking cuts
Thinner cuts of meat cook more quickly and evenly, which means less time standing over the grill.
- Opt for chicken tenderloins instead of whole breasts
- Choose thinner steaks or ‘butterfly’ thicker cuts
- Use lamb backstraps or pork medallions for faster grilling
- Cut larger pieces into strips or cubes for stir-fry style grilling or kebabs
Let meat come to room temperature
Cold meat straight from the fridge takes longer to cook and can lead to uneven results. Take it out about 30 minutes before cooking so it’s ready to go.
Preheat your barbecue properly
Don’t rush the warm-up. A hot grill helps food cook faster and prevents sticking. Give it at least 10 minutes to reach the right temperature before you start.
Use the lid strategically
If your barbecue has a lid, use it to trap heat and speed up cooking - especially for thicker items like chicken thighs, lamb chops or whole fish. Anything over 2 cm thick will benefit from a closed-lid cook.
Keep your tools and trays organised
Having everything within reach saves time and stress. Set up a simple system:
- Use separate trays for raw and cooked food
- Keep tongs, spatulas and brushes close by
- Have a clean plate ready for serving
- Use foil or baking paper to line trays for easy cleanup
Cook in batches
If you’re feeding a group, cook in batches and keep food warm in a low oven or covered tray. This avoids crowding the grill and helps everything cook more evenly.
Clean while it’s still warm
Once you’re done cooking, give the barbecue a quick clean while it’s still warm. It’s much easier to remove food residue before it hardens, and it saves you from having to scrub it next time.
Keep your barbecue in good condition
A well-maintained barbecue heats faster, cooks more evenly and is easier to clean. Check burners for blockages, empty drip trays, and store it under cover when not in use. If you use charcoal, clean out ash regularly and keep your fuel dry.
Bonus time-savers
- Use a meat thermometer for quick, accurate checks - no need to keep cutting things open
- Grill bread or wraps while the meat rests - it’s fast and adds a nice touch
- Serve simple sides that don’t need cooking - like salads, slaws or dips
