There’s more to barbecuing than simply tossing a sausage on the grill and leaving it there to cook. Welcome to Barbecuing 101 – your guide to the grill.
Discover how to cook different types of food on the barbie, as well as hot tips to get the best results. So fire it up and let’s get sizzling.
01
Type of BBQ
Whether it be gas or charcoal, 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.
02
Fire it up
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.
03
The right tools
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.
04
Raw vs cooked
To avoid cross contamination, keep plates for raw meat separate to those you’re using for cooked meat.
05
Skewers
Skewers are an easy way to cook meat quickly because the skewered meat or veg is cut up into smaller chunks. It’s also a great way to mix and match flavours! Metal skewers are a great reusable option, but be careful when handling them as they can be and hot. If you’re using wooden skewers, soak them in water for at least an hour before using them to prevent burning.
06
Thermometer
Meat might look lovely and charred on the outside, but may still be too raw for your liking on the inside. A digital thermometer tests the internal temperature of meat so you can check whether it’s cooked to your liking. A steak cooked rare will measure at 45?, while a well-done steak will sit at 70? or over.
07
Safety first
Invest in a small fire extinguisher or fire blanket in case of emergencies. Never extinguish oil fires with water as it may splatter and cause burns.
Extra flavour tips
Create a natural basting brush using fresh rosemary or thyme and brush barbecue meats with a mixture of olive oil, chopped herbs and lemon juice.
Barbecue lemon halves, cut sides down, to help release their juice and caramelise the natural sugars. Serve alongside cooked meats or vegetables.
Char veggies on the barbecue - slice them into long, flat pieces before barbecuing so they don’t fall through the gaps!
Cook bread buns on the hot grill plate for crunch and visual appeal.
Cook chicken on the BBQ
Tips:
Marinate chicken pieces overnight before barbecuing.
Leave chicken skin on as it prevents meat from drying out.
Use oil with herbs to marinate chicken pieces.
Best chicken cuts for the BBQ
Thigh
A succulent and tasty cut, chicken thighs will remain moist when cooked on the barbecue. Turn regularly.
Drumstick
A great option for barbecuing because it’s easy to eat and great in value. Cook on low heat for longer and turn regularly.
Wing
Ideal for large parties as they require a shorter cooking time. Cover in a sauce or marinade for added flavour and good times.
Breasts
Chicken breasts can easily dry out so cook on the coolest part of the grill. Try dicing chicken breast and placing onto skewers so they cook evenly.
Cook beef on the BBQ
Tips:
How to test your steak for doneness:
- If you don’t have a thermometer, you can use the finger test. Using the image on the right as a guide, touch different fingers to your thumb and press the fleshy part at the base of your thumb to gauge the tenderness of the steak. This will tell you how cooked your steak is.
- When cooking steak, turn only once and do not pierce so the juice remains locked in
- Limit the number of steaks on the barbecue. Overcrowding reduces the heat distribution and prevents steaks from cooking evenly.
Best beef cuts for the BBQ
Scotch fillet steak
A premium cut that’s tender, juicy and full of flavour. Look for pieces with marbling, this helps keep the steak moist.
Porterhouse steak
A popular choice for the barbecue. It’s firmer than scotch fillet and delivers a rich and juicy flavour.
T-bone
A favourite for the barbie, T-bone is tender, rich and flavoursome.
Rump steak
Great value and a family favourite, this boneless cut from the hindquarter boasts full flavour and versatility.
Sausages
Ideal for large gatherings, beef sausages are good value and easy to cook.
Mince burger patties
Ideal and economical for any type of party, they’re easy to cook and serve.
Cook lamb on the BBQ
Tips:
- Pair lamb with yoghurt or olive oil marinades, or rosemary, mint and garlic pesto.
- Lamb is best in spring, so serve lamb with fresh spring produce such as asparagus or peas.
Best lamb cuts for the BBQ
Cutlets
A staple for the Aussie barbie because they’re easy to cook and eat. Cutlets are tender and rich in flavour
Lamb chops
Bone-in cuts are tender and quick to cook.
Butterflied lamb
Butterflied to reduce the cooking time, this cut is available pre-marinated. It’s an easy option when cooking for a crowd.
Cook pork on the BBQ
Tips:
- Pair pork with herbs such as fennel and thyme.
- Serve pork glazed with honey and soy for a delicious sweet and savoury flavour.
Best pork cuts for the barbecue
Pork chops
Pork chops are a tender cut with extra flavour from the bone. Great on the barbie and perfect for a midweek meal.
Pork ribs
When cooked slowly, this cut offers fall-off-the-bone tenderness. Best with a marinade or rub to impart flavour.
Burger mince patties
Ideal and economical for any type of party. Pork burgers go well with sweet chilli sauce.
Sausages
Ideal for any type of gathering, pork sausages are great value and easy to cook.
Cook seafood on the BBQ
Tips:
- Rub whole fish with cooking oil and season before barbecuing.
- Only marinate seafood with citrus for up to 30 minutes; any longer and the acid will start cooking the seafood.
- To check if the fish is cooked, poke the thickest part with a fork - if it flakes easily, it’s done.
- Try barbecuing prawns with the shell on to keep the prawns from sticking to the grill and to help lock in juices.
- Add lemon wedges for some zest – grilled or fresh.
Best seafood for the BBQ
Barramundi
Buttery in flavour, barramundi is a popular barbecue option.
Snapper
A popular option on the barbecue because it stays firm and moist when cooked.
Trout
Delicate in taste, impress everyone with a barbecued whole trout.
Salmon
For crispy-skinned salmon, place the salmon, skin-side down, on the barbecue. Or, to lock moisture in and stop your fish from flaking on the BBQ plate, wrap the fillet in foil. You can also flavour salmon with garlic, oil and herbs.
Prawns
Prawns are a barbecue favourite. Pop them on skewers for easy turning.
Vegetables & fruit on the barbecue
Why limit yourself to meat and seafood? Bring veggies and fruit to the Barbie with these delicious recipes.
Barbecue sides
Compliment your barbecued mains with these excellent sides. From fresh salads, to crunchy vegetables – find a side to satisfy.