What Goes Well with Barbecue?

The best sides for barbecue are fresh and tangy, balancing the grill's smoky, rich flavor: grilled vegetables, a green salad, and a tangy sauce complete the meal. Grilled meats are often heavily seasoned and rich, so sides should add freshness and lighten the meal. The type of meat also influences the pairings. Lamb is fattier and benefits from a tangier accompaniment, while leaner meats such as chicken can go with a richer sauce.

Vegetable and Grilled Sides
Vegetables such as peppers, eggplant, and zucchini can be grilled alongside the meat for a natural side. Grilling tomatoes brings out their sweetness and adds a tangy balance to the meat.

Salads and Tangy Sauces
A simple green salad lightens the richness of grilled food; a pomegranate molasses or lemon dressing can serve a similar purpose. Onion salad is also a classic side for grilled meat.

How Can Raw and Cooked Meat Be Transported Safely Together?
Never use the same plate or tongs for raw meat and cooked meat; cross-contamination can cause food poisoning. Using a separate plate and separate tongs for cooked meat greatly reduces this risk.

Bread and Grains
Lavash or bazlama-style flatbread is a practical choice for soaking up the sauce and juices from grilled meat. Bulgur pilaf is another hearty side.

How Should You Set Up a Barbecue Meal with Marinated Meat?
Meat marinated in vinegar-, lemon-, or yogurt-based marinade already has acidity, so you may prefer a more neutral salad instead of adding another tangy sauce. Plain, unmarinated meat may benefit more from a tangy sauce or lemon wedges. Never pour leftover marinade over cooked meat after it has been in contact with raw meat, as this is another cross-contamination risk.

What Dessert Should You Serve After Barbecue?
A light, refreshing dessert is usually preferred at the end of a barbecue meal. Grilled fruit or a simple fruit plate is easy on the palate after a rich meal. Heavy cream- or chocolate-based desserts may be too much after a filling meal. Juicy fruits such as watermelon are classic summer barbecue desserts and offer a refreshing finish.

Charcoal or Gas Grill?
Charcoal grilling gives meat a more pronounced smoky flavor; keeping the sides light and simple lets the meat's flavor stand out. Meat cooked on a gas grill has a more neutral flavor, so a more robust sauce may be preferred. Whichever method you choose, preheating the grill thoroughly helps sear the outside, but meat that browns quickly on the outside should be checked with a food thermometer: 74°C / 165°F for chicken, 71°C / 160°F for ground-meat patties, and 63°C / 145°F plus a rest of at least 3 minutes for whole cuts of red meat. Meat cooked on dirty grill grates may pick up an unpleasant flavor from burned residue left from previous use.