Foods & cuts · Broccoli
Broccoli florets
Florets on a skewer or in a basket. The buds char well before the stem is tender, which is the whole difficulty and the reason most people blanch first.
What it is
- Form
- Cut vegetable
- Typical weight
- 25–50 g
- Typical thickness
- 30–50 mm
- Cut
- Not a cut of anything
Why it behaves as it does
A floret is two materials on one stalk. The stem is dense and wants time; the head is a mass of fine buds with almost no thermal mass, and it takes colour — then carbon — in a fraction of that time. Nothing about the fire resolves that, which is why blanching before grilling is so widely described: it puts the stem most of the way to tender so the grill only has to add char. BBQHQ does not publish a duration for either arrangement, because neither extension service it holds covers broccoli and inventing a figure from the cauliflower row next door would be exactly the borrowing the catalogue refuses. Geometry it can state: florets are irregular and top-heavy, they fall through bars, and every workable arrangement involves a skewer or a basket.
When is it done?
Food-safety endpoint
BBQHQ holds no food-safety rule for this food. We are not showing you another jurisdiction’s figure in its place — check your national food-safety authority.
When it goes wrong
- Burnt outside, underdone inside
- Vegetables charred outside and hard in the middle — 2 distinguishable causes.
- It fell through the grate
- Vegetables falling through the grate — 2 distinguishable causes.
Afterwards
Cooling, keeping and reheating what is left is general guidance for barbecue leftovers. Neither UK authority publishes anything specific to broccoli florets, and BBQHQ does not invent a distinction they do not make.
What we don't know about this
No institutional source has been found that publishes a grilling time for this one. The two extension services behind BBQHQ's other produce timings do not cover it.
What we know we’re missing records what was searched for each of these, and what would settle it.