Make summer hosting effortless with our expertly curated BBQ Boxes and seasonal butcher’s picks everything you need for a memorable feast, delivered fresh and ready to grill.
For more technique, see our full Summer Grilling Guide
Perfect Kebab Grilling
Keep pieces evenly sized, don’t overcrowd the skewers, and use two-zone heat to sear, then finish gently; for poultry, verify doneness with a thermometer.
- Preheat: 10–15 minutes (medium–high).
- Cook: 12–15 minutes, turning every 3–4 minutes.
- Internal temp: 75°C.7
Pro tip: Rest for 2 minutes before serving.
Shop: Chicken Kebabs
Burger Mastery
Start with quality patties, handle lightly, make a small centre indent, and cook over medium-high heat. Never press down on the burger.
- Don’t press: preserves juices.
- Cook: 4–5 minutes per side for medium.
- Shape: slight indent in the centre to prevent puffing.
Pro tip: Toast buns on the grill for 30 seconds.
Shop: Prime Beef Burgers | Wagyu Burgers| Burger Kit | Lamb Burgers
Chicken Perfection
Render fat first on the cooler side, then crisp over direct heat; glaze right at the end and check temperature at the bone.
- Indirect: 15 minutes on the cooler side.
- Direct: 5–10 minutes to crisp.
- Internal temp: 74°C.
Game changer: Glaze in the final 2 minutes.
Shop: Chicken Wings | Chicken Drumsticks | Marinated Chicken Legs
Easy Marinated Deliciousness
Pre-marinated cuts make midweek BBQs easy. Cook over medium heat to protect the marinade, and baste only with clean, reserved sauce.
- Heat: medium to prevent burning.
- Cook: 6–8 minutes per side (thickness dependent).
- Internal temp: 74°C (use a thermometer).
Flavour boost: Reserve some marinade for basting (never reuse raw).
Safety First
Set the barbecue on a stable, well-ventilated surface away from walls and overhanging branches, keep children and pets at a safe distance, and start with clean grates to reduce flare-ups.
Use separate boards, trays and tongs for raw and cooked foods, keep meat chilled until needed, never reuse raw marinade, and rely on a thermometer for doneness (e.g. 74–75°C for poultry and kebabs); for flare-ups, close the lid to starve flames (never use water on grease fires).
Check gas hoses for leaks with soapy water, and cool and refrigerate leftovers within 2 hours (sooner in hot weather). For more, see our summer grilling guide.
FAQs
- What internal temperature should I aim for? Use a thermometer: 74–75°C for poultry and kebabs; burgers to your preference (medium after 4–5 minutes per side).
- How do I set up two-zone heat? Create a hot side for searing and a cooler side to finish cooking gently, ideal for wings and marinated cuts.
- How can I stop food sticking to the grill?Preheat 10–15 minutes, clean the grates, pat meat dry and lightly oil the food (not the grill) just before cooking.
- How often should I flip? Burgers: once, when a crust forms. Kebabs: every 3–4 minutes. Wings: start indirect, then flip as you crisp over direct heat.
- When should I add glazes or sauces? During the final 1–2 minutes to avoid burning sugars, perfect for chicken wings and kebabs.
- How long should meat rest? Kebabs and burgers: 2–3 minutes. Chicken pieces: 5–10 minutes to keep juices in.
- What should I buy for an easy hosting win? Start with BBQ Boxes and add crowd-pleasers like beef burgers, chicken skewers and chicken wings. For more ideas, see the Summer Grilling Guide.
Shop online with us today
Every cut above is available to order from Parson’s Nose for convenient home delivery or in-store click and collect.
As your trusted online butcher, we source from British farms and deliver restaurant-quality meat to your barbecue ready to order in just a few clicks. Whether you’re after inspiration for your next meal or the finest meats and gourmet provisions, Parson’s Nose is your go-to destination.
Shop in store at any of our London locations or enjoy nationwide delivery by be enjoying our selection of products via our online shop.
