Grant Kells, Owner and Head-Chef at Smoque, ‘takes five’ to help you be a barbecue hero this Australia Day.
We have all had barbecue disasters (including me). We buy great meats and produce, marinate our steaks and everything is all-good until we the actual barbecuing begins. Whether it’s the empty gas tank (which happens so often) or burnt food, here are 5 tips to help you avoid barbecue disaster this Australia Day.
1. Plan ahead.
Write a list of everything you need before shopping (including the gas tank, and charcoal etc.). Once you start cooking you don’t want to be leaving the grill.
2. Don’t cook on full temperature for everything.
Just because your barbecue can reach 400C doesn’t mean everything should be cooked at that heat. Something like a thick cut pork chop should be cooked medium-to-low heat for longer. This will keep it moist in the centre.
3. For marinades, avoid sugar or sugary sauces.
We often marinate our meats in high-sugar content sauces like barbecue and plum sauce. These kind of sauces should be added just a couple of minutes before the cooking process has finished, otherwise they will burn well before the meat or fish is cooked.
4. Be aware of meat’s fat content.
Things like lamb chops, sausages, fatty steaks will really flare up your barbecue. The fat will drip down into the flames causing the barbecue to flare up and burn your meat. These type of foods need to be cooked on a medium to low heat and must be moved constantly to avoid the grill flaring up.
5. Have fun and experiment.
The barbecue is not just a burger griller or sausage maker – you can cook anything on it! Vegetables are great, but my favourites include sweetcorn and fish. Be creative and try new things. The more you get to know your barbecue (and how it cooks!) the more things you can try.
Enjoy!
Grant Kells,
Head Chef and Owner
Smoque
Click here to learn more about Smoque Restaurant.
