READY to break out the barbecue for the first time this year?
If you're keen to up your barbecue game this summer, Jon Finch and Ben Merrington, founders of Grillstock Smokehouses and Festivals, have a tip or two up their sleeves.
Inspired by their love for American BBQ culture, their business idea started in 2009 when they were 'two ordinary blokes with the simple need to have a good time and smoke some meat'.
Here's their tips on grilling to perfection...
CLEAN AND OIL THE BBQ
Before and after every session, you should clean and oil your grill.
Get it nice and hot to burn off any crud, then, using tongs, rub over with a kitchen towel dipped in a light cooking oil.
This keeps your grill hygienic as well as helping prevent food from sticking to the bars.
GET IN THE ZONE
Set up your BBQ so you have two cooking zones, one directly over the flames for searing, the other cooler to allow the meat to cook through indirectly.
You can cook anything from sausages and burgers through to whole joints of meat this way. With a charcoal grill, just pile your coals to one side.
With a gas grill, keep the burners medium-high on one side and low-off on the other.
BE PATIENT
True BBQ takes time and patience. The meat is done when it's done - don't try and rush things.
When grilling, learn to control your fire and keep the heat consistent. Keep a spritz bottle full of water handy and douse flames that start getting out of hand.
DON'T FIDDLE OR POKE
And definitely don't squeeze.
Once you've put the meat on the grill, just leave it. You should only turn once or twice through cooking. Squashing burgers and steaks down on the grill just squeezes out all the lovely juice and causes flare-ups.
LEAVE SAUCES UNTIL THE END
BBQ sauces and glazes have a high sugar content that will burn very quickly and go bitter. Cook your meat through and then glaze/sauce towards the end and allow to go sticky over indirect heat.
BUY A THERMOMETER
Overcooking is as sinful as under-cooking.
Invest in a good instant read thermometer - so you know the exact temperature of the meat - and take away the guesswork. You'll always know the chicken is cooked through and you'll be able to serve up the perfect medium-rare steak.
SMOKE IT OUT
Smoke is a seasoning so learn to add subtle smoke flavour to your food.
Wrap woodchips up in a couple of layers of thick foil and pierce a few times before throwing onto the grill over the gas burners. With a charcoal BBQ, just throw the chips straight onto the coals and close the lid.
Our favourite woods to smoke with are cherry, pecan and hickory.
GIVE IT A RUB
Meat benefits from a generous seasoning prior to cooking.
This base rub will work well particularly on pork and chicken.
Use this is a starting point to develop your own, according to the flavours you enjoy.
4tbsp paprika
2tbsp salt
1tbsp celery salt or garlic powder
2tbsp white sugar
2tbsp brown sugar
2tbsp cumin
2tbsp chilli powder
2tbsp black pepper
1tbsp cayenne pepper or chipotle
Mix all the ingredients together in a bowl and store in an air tight container.
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