While people up north are gearing up for winter, the party is just getting started down under. People all over Australia are wheeling out their barbeque ovens, camping gear and wood-fired heaters for the cool summer nights. Here are a few pointers to keep in mind as you get ready to fire up your BBQs this summer.
CHOOSE THE RIGHT BBQ
Even the best cooks depend on the capacity of their equipment. Think about getting a Barbeque with a lid on it to make sure your steak cooks evenly by protecting your flames from the wind.
CHOICE OF FUEL
Most wood and charcoal enthusiasts say that their fuels add to the meat’s flavour and authenticity, unlike gas BBQs. However, Weber Barbeque Sydney has come up with a gas BBQ that is fitted with a Flavorizer to infuse the natural flavours you desire. You could also use Weber BBQ briquettes in a normal wood barbeque as they light up faster than wood and charcoal and burn slower.
CONTROL THE TEMPERATURES
The main cause of burnt BBQ meat is excess heat. When the heat is too high, the outside of your steak gets charred long before the inside cooks. You can easily control the temperature by using a heat regulated grill like a Beefeater BBQ.
USE THE HAND TEST
If you don’t have a temperature gauge, try the hand test. Place your hand about 12 cm above the grill and if you can hold it there for up to 10 seconds, you have low heat. 5 seconds classifies and medium heat and less than 2 seconds it high.
PREHEAT THE BBQ
Depending on the recipe you are following, it is important to preheat the grill so that you start the roast off at the right temperature. The standard Beefeater BBQ Sydney range comes fitted with a temperature gauge to help you. Preheating also kills off bacteria and helps get your meat ready faster.
OIL THE GRILL
Oiling the grill is a smart way to keep the meat from sticking to it. Simply douse the preheated grill with vegetable oil.
MARINATE YOUR MEAT
Marinating the meat is what sets a good BBQ from a great one. Go through the recipes you have access to and learn how to mix a special blend of the marinade to dazzle your guests.
There’s nothing worse than getting food poisoning after barbequing your own meat. You can prevent cross-contamination by using separate knives and cutting boards for raw and cooked food.
Don’t barbeque frozen food without defrosting it first. Frozen food does not cook evenly and you may find the centre of your steak raw in the middle of your meal.
GET A CHIMNEY STARTER
A chimney Starter is a metal cylinder with a metal basket at the bottom. It helps start charcoal fires quickly by crumbling a newspaper page and lighting it at the bottom of the tube underneath a pile of coals.