Updated 30 September 2026
Choosing meat for the BBQ is about more than grabbing a pack of burgers. Some cuts love a fierce direct heat, others need slow, indirect cooking, and a few are almost impossible to get wrong. As butchers who pack BBQ orders all summer, here's our guide to the best meat for the BBQ, how much to buy per person, and how to cook each cut so everything comes off juicy and nothing comes off burnt.
The best meat for the BBQ at a glance
| Meat | Heat | Approx. time | Difficulty |
|---|---|---|---|
| Beef burgers (4oz) | Direct, medium-hot | 8–10 minutes | Easy |
| Pork sausages | Indirect, then direct | 15–20 minutes | Easy (if you're patient) |
| Chicken thighs | Two-zone | 25–35 minutes | Easy; very forgiving |
| Steaks | Direct, very hot | 4–10 minutes | Medium |
| Pork belly slices | Indirect, then direct | 25–35 minutes | Medium |
| Pork ribs | Low and slow, indirect | 2½–4 hours | Harder; very rewarding |
Set up two zones
The single best BBQ tip: pile the coals on one side and leave the other side empty (or turn one side of a gas grill off). You now have a hot zone for searing and a cool zone for cooking through gently. Almost every "burnt outside, raw inside" problem is solved by moving food to the cool side.
Burgers
Burgers are the BBQ essential. Cook them over a medium-hot direct heat for 4–5 minutes a side, turning once, and press them only once, if at all, or you squeeze out the juices. Add cheese for the last minute with the lid down. Our Prime Beef Burgers 8x 4oz (£17.98) and Prime Steak Burger 4x 4oz (£8.99) go straight on from thawed. Burgers are made from minced beef, so they must be cooked through: steaming hot, no pink, clear juices.
Sausages
The most common BBQ casualty. Sausages burn outside long before they're cooked in the middle. Start them on the cool side for 10–12 minutes, turning, then finish over the hot side for colour. Our 12x Pork Sausages 700g Pack (£6.98) are a BBQ staple. Like all sausages, cook them until they're steaming hot throughout with no pink.
Chicken thighs
If you only cook one thing on the BBQ, make it chicken thighs. The extra fat keeps them juicy and they're very hard to dry out. Sear over the hot side for 3 minutes a side, then move to the cool side, lid down, for 20–25 minutes, until they reach at least 75°C in the thickest part. Our Chicken Thighs 900g-1.1kg (Frozen) (£5.29) take a marinade beautifully; try our jerk chicken thighs.
Steaks
Steaks love the BBQ, but they need real heat. Get the coals ash-grey and very hot, oil and season the steaks, and cook over direct heat, turning every minute. A 3cm sirloin takes about 6–7 minutes for medium-rare. Our Sirloin Steak 4x 8oz (£27.99) are a good thick BBQ steak. For a big bone-in steak, sear it then finish it on the cool side. See how long to cook steak.
Pork ribs
Ribs are the low-and-slow BBQ project. Cook them over indirect heat at 110–150°C, lid on, for 2½–4 hours, then glaze over the hot side at the end. Or give them a head start in the oven and finish on the grill. Our Large Pork Ribs 1.1-1.4kg (£8.99) are ideal. Full method: how to cook BBQ pork ribs.
Pork belly slices
Rich and crispy, but the dripping fat causes flare-ups. Cook them on the cool side for 20–25 minutes, then crisp them over the heat. See how to cook pork belly slices.
How much BBQ meat per person?
For a mixed BBQ, allow around 250–350g of raw meat per adult in total, for example:
- 1 burger and 1–2 sausages, plus one other item such as a chicken thigh or a couple of ribs.
- For big eaters or a BBQ that's the main meal, lean towards 350–400g.
- Children: about half an adult portion.
Our guide to how many a BBQ party pack feeds has more detail.
BBQ food safety
- Thaw fully in the fridge before cooking; many BBQ products are sent frozen.
- Keep raw and cooked separate: separate plates, tongs and boards.
- Cook burgers, sausages, chicken and pork through: steaming hot, no pink, clear juices. A thermometer helps.
- Don't leave food out in the sun; get leftovers in the fridge within a couple of hours.
Best BBQ meat for beginners
Chicken thighs, burgers and sausages cooked with the two-zone method. Add steaks once you're comfortable with the heat, and ribs when you've got an afternoon.
Browse BBQ meat, BBQ party packs, burgers and sausages and pork ribs.
Meat for the BBQ FAQs
What is the best meat for the BBQ?
Chicken thighs, burgers, sausages and steaks are the best all-rounders. Ribs and pork belly are great if you have time for low-and-slow cooking.
How much meat per person for a BBQ?
About 250–350g of raw meat per adult for a mixed BBQ, or more if it's the main meal and there are few sides.
How do you stop sausages burning on the BBQ?
Cook them on the cooler side first, turning often, then brown them over the hot side at the end.
What meat is easiest to BBQ?
Chicken thighs and burgers. Thighs stay juicy even if slightly overcooked, and burgers cook quickly over a medium heat.
Should I cook meat before putting it on the BBQ?
It's not necessary for burgers, sausages or steaks, but ribs can be part-cooked in the oven first and finished on the grill.