BBQ guide - How to get the best results
There’s more to barbecuing than simply tossing a sausage on the grill and leaving it there to cook. Discover how to cook different types of food on the barbie, as well as hot tips to get the best results. So fire up the grill and let’s get sizzling.
Types of BBQs
Whether it be gas or charcoal, it’s important to choose a barbecue that’s right for you and your home. Charcoal offers a smoky flavour, and a barbecue with a lid allows you to lock in moisture and trap heat. Gas barbecues produce more steam which keeps meat moist. They also produce less smoke and therefore less of a smoky flavour.
The right tools for your BBQ
Fuel for your BBQ: Hot tip! Ensure you have enough gas, charcoal or wood before cooking. Brush the grill plates on your barbecue with oil before lighting it. Light the barbecue early so you’re ready to cook when your guests arrive – some barbecues can take up to 20 minutes to heat up.
Tools for cooking: Long-locking tongs and barbecue forks are essential for turning and removing food without burning yourself. For extra protection, wear an oven mitt for items that require frequent turning, such as skewered food and sausages.
Food thermometer: Using a meat thermometer is the best way to help you cook meat perfectly. A digital thermometer tests the internal temperature of meat so you can check whether it’s cooked to your liking. Red meat and fish can be cooked to your preferred doneness, while chicken and pork should be cooked to 75°C or higher. For steak, it's recommended to remove beef from the BBQ to rest when it's 3°C to 6°C away from your preferred doneness temperature. For a medium-rare steak, doneness is 60-65°C, and for medium well-done steak, doneness is 70°C. To get a perfectly juicy steak, rest meat for 3-5 minutes to reach its final doneness temperature before serving.