How it works
Start by fully preheating your BBQ to a high temperature. This ensures the cooking surface is hot enough to sear and brown your food quickly, locking in juices and flavour. You can cook directly over the flames or set up a two-zone fire with one side hot for searing and the other cooler for finishing. This setup gives you control and flexibility during the cook. The key to success with hot and fast is managing moisture on the surface of your food. Pat meat and vegetables dry before placing them on the grill to encourage browning instead of steaming. Keep an eye on flare-ups caused by fat dripping onto the coals or burners. Move food away from flames if necessary to prevent charring and bitterness. Timing and temperature are crucial. Use a reliable thermometer to pull meats at the right internal temperature to avoid overcooking. After cooking, allow meat to rest briefly under loose foil to redistribute juices and keep it tender. This technique is straightforward but requires attention to heat and timing to deliver consistent results.
Best for
- weeknight cooks
- thin cuts of meat
- quick vegetable sides
- burgers and sausages
Common mistakes
- Starting before the grill is properly hot
- Overcrowding the grill and steaming food
- Ignoring flare-ups and burning the food
- Not resting meat to retain juices