Grill / Barbecue

Certain cuts of beef and lamb lend themselves well to the grill / barbecue. Follow these steps for a brilliant result, every time.

HOW TO BARBECUE

• Trim any excess fat from meat and brush with oil and season or marinate.
• Preheat grill or barbecue. It should be hot before you cook; the meat should sizzle as it makes contact.
• Let meat cook on one side until moisture appears, then turn once only using the time estimates below.
• With practice you can judge the degree of cooking by touch (see guide below).
• Rest 1 minute per 100g of meat before serving.

How do I know when the steaks are ready?

Tips for Top Results

• Use tongs to turn meat rather than a barbecue fork to avoid juices escaping.
• Season at the last minute, before cooking.
• Marinating and basting before cooking helps tenderise and add flavour.
• Allow beef to rest after cooking for a tender, juicy result.
• Wait until moisture appears and turn the meat once only.

Best cuts for grill / barbecuing:

BEEF: fast cooking steaks, eg fillet, rump, sirloin, t-bone, scotch.

LAMB: mid-loin chops, leg steaks and chops, frenched cutlets, striploin, fillets, spareribs, butterflied leg.