Barbecue do’s and don’ts from Jord Althuizen
As soon as the sun starts shining, the whole of the Netherlands brings the barbecue out of the shed. Because every piece of meat, fish or vegetable tastes even better with that smoky flavor. But are we all actually doing it right? Uh… well, no. Barbecuing is more than just throwing a piece of meat onto a grill, and if anyone understands that, it’s pitmaster and barbecue king Jord Althuizen. He told us about the biggest mistakes people make while barbecuing, and how to avoid them.
That’s right: if we’re to believe Jord—and we are—we’re pretty good at ruining our own BBQ parties. Luckily, he also knows exactly how to do it right. So whether you’ve been proudly tending your Weber for years or have only just scored a smoker: you’ll want to read these tips before you light the fire.
The biggest barbecue blunders according to Jord Althuizen (and how to avoid them)
Mistake 1: using the lid as a dust cover
We all do it: take off the lid and whoosh… put it in the grass. But that’s a real waste, says Jord. “That lid isn’t a decorative piece—it’s your best friend for controlling the temperature.” So use the thing. Thanks to the vents, you can play with the heat perfectly.
Mistake 2: going overboard with the charcoal
Fill everything with charcoal and think: the more fire, the better? Nope. Jord: “I see people fill the entire basin all the time. The result: charred steaks and zero control.” His tip: fill your barbecue no more than halfway (preferably one-third), and place the coals on one side. That way, you create a grilling zone and an indirect zone—barbecuing for advanced users, in other words.
Mistake 3: starting at the last minute
Realizing at five o’clock, while stuck in traffic, that you want to grill at six? Well, that’s asking for a rushed job. “A good BBQ starts with preparation,” says Jord. Make your own marinades, look for beautiful cuts of meat or fresh vegetables, and above all, give yourself time. Slow down, and everything will taste better.
Mistake 4: sweetness & grilling = a tricky combo
We get it: a sticky marinade sounds tempting. But be careful: sugar + fire = black. “Sweet marinades burn super quickly,” Jord warns. Still want that caramel-like flavor? Only brush on the marinade toward the end of grilling. That will save you a lot of blackened edges while preserving that delicious flavor.
Mistake 5: treating the BBQ like a gourmet set
Throwing everything onto the barbecue at once: chicken, hamburgers, fish, sausages, zucchini… The result? Stress and a half-cooked chicken leg. Jord’s advice: “Focus on one or two things and make them really well. You’ll score far more points that way.”
Turn your BBQ into a masterclass
The moral of the story? Barbecuing isn’t a competition to see “who has the most meat on the grill,” but a matter of attention, patience and smart choices. With Jord Althuizen’s tips in your back pocket, your next barbecue won’t be hit & miss, but simply: hit after hit.
So: lid ready? Charcoal bag set to half power? Then I say: light it up—but do it like a pro. Maybe you’ll even dare to make this Double Cheeseburger by BBQ master Jord?
Read also:
- These cooking techniques you should know by the time you’re forty
- How to make the very best hamburgers in 5 steps
- Recipe: chili cheese dogs
