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Tips and Tricks : Barbecue like a Pro.

Tips and Tricks : Barbecue like a Pro.

When it comes to food, there is nothing more Aussie than a cold beer and a BBQ on Australia Day. The tradition of an Aussie BBQ started in the early 1900’s with feasts mainly of lamb chops and sausages but is now so widely practiced that the refinement of this cooking technique means that it is possible to pull off culinary feats that can only be described as greatness, right from your own backyard. Here’s a collection of the best of the tips from the pros for those game enough to master.

Steak

SALT YOUR MEAT:
Season your raw steak with plenty of coarse salt 15-30 minutes before you chuck your meat on the barbie, this will give the steak a delicious flavour as the salt mixes with the meat juices. It also forms a tasty crust on the meat as it cooks.

GO FOR THE MARBLING:
What is marbling? Thin strips of milky white fat running through the meat and not just around the edges. This delicious fat will melt during cooking leaving a succulent steak.

Burgers

PUT A DIMPLE IN IT:
To combat the puff factor of your pattie as it cooks and swells making it hard to stack in a burger, use the back of a spoon or your thumb to put a shallow indentation in the middle of the raw pattie. This will ensure that as the burger pattie cooks flat as the meat expands into the well.

BUILD YOUR OWN:
Buy minced beef and make them yourself. Pre-packaged burgers often contain all sorts of minced scraps and most of the time it’s not very good quality.

Chicken

GET BONELESS:
Chicken pieces without bones are usually thin enough to cook over direct heat however when the bones are involved you will have to use indirect heat also as these parts take longer to cook.

PAY EXTRA:
Do yourself a flavour favour and spend more to get the free range, organic meat. Due to the fact the birds producing the meat being able to run around stress free, their chicken flavour is more potent, and the meat is firmer.

Ribs

KEEP IT LOW:
Cooking ribs at temperatures as low as 110-130 degrees for at least 3 hours is ideal. For maximum tenderness it is also a fantastic idea to baste the rack once it has darkened and finish it off covered in foil braising in the juices.

REMEMBER THE MEMBRANE:
There is a tough membrane that covers the bone side of every rack that is not very good eating due to the rubbery texture. To remove it, simply slide a blunt knife underneath the edge to pry it loose and peel off the membrane.

Sausages

BEER IS BEST:
The barbecue gods are big fans of this one. You simply poach your raw sausages first in Beer until they are fully cooked, then brown them off on a hot grill. This will ensure they don’t burst apart over direct heat and make them even tastier.


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