BBQ like a boss this weekend
George Calombaris may be one of Australia’s most renowned chefs, but when it comes to an Aussie BBQ he likes to keep it simple (and so should you). If you’re not quite up to scratch with your BBQing skills then we’ve got some helpful tips from Calombaris on how to nail it.
Seasoning is a must
Calombaris is of the opinion that seasoning can make or break a meal. That doesn’t mean you need to go crazy and pull out all the herb shakers but if you do some research and experiment a little then you’ll be confident in no time. Start off with simple herbs, spices and pastes and always have the “go-tos’” (olive oil, salt and pepper) on hand.
It’s important to not only season before you cook but also right before serving so you can ensure you’re happy with the end result.
Match the cut to the cooking method
Respect the cut of meat you’re cooking with and you’ll get a delicious meal at the end! Different cuts have different attributes that influence how tender and juicy they are when cooked. A fan of the lamb cutlet? Then turn the BBQ to high and cook it quickly – two minutes each side, and two minutes to rest should do it. Craving a tasty scotch fillet? Cook on a hot pan or BBQ grill, 4 minutes a side with 4 minutes to rest to give you a nice medium rare.
Get to know your butcher, they are the experts and will be able to give you advice on the best cut for the cooking method you have in mind. And do your research with apps like the MeatCuts app, designed to guide you in making the right decisions and ensure a delicious experience.
The barbecue is versatile
The barbie doesn’t only have to be used exclusively to cook a steak. Cook up some chicken with a bit of charred flavour for a salad, sizzle a piece of salmon on the hot plate to serve with veggies or cook a big batch of diced pork or beef to put in your lunch box for the week. Not only will there be less clean up but you’ll also get more practice. The more you use it, the closer you’ll be to becoming a BBQ boss.
The four steadfast rules of BBQin’:
- Pull the meat out of the fridge 10 minutes before you cook. By pulling it out a bit before cooking time it’ll warm up to room temperature, allowing it to cook evenly and brown perfectly.
- Know your barbecue, where are the hot spots? Where are the cooler spots?
- Only turn your meat ONCE. This is a big one. Constantly turning makes meat tough and makes it harder to know how cooked it is.
- Let it rest. This will seal in the juices and keep the meat tender, leave it to rest for a few minutes.