BARBECUE/GRILL

Cooking on the barbecue is a summer kiwi tradition.
Follow these steps for a brilliant result, every time.

BARBECUE 950X300(copy)
HOW TO BARBECUE

STEP ONE:

Trim any excess fat from meat and brush with oil and season, or marinate.

STEP TWO:

Preheat grill of barbecue. It should be piping hot causing the meat to sizzle as it makes contact.

STEP THREE:

Let the meat cook on one side until moisture appears, then turn once using the time estimates below (this will vary slightly depending on the thickness of the meat).

STEP FOUR:

Rest for 5-10 minutes in a warm place before serving.
TIPS FOR TOP RESULTS
  • USE TONGS TO TURN THE MEAT:

    This will help avoid juices escaping.
  • SEASON AT THE LAST MINUTE:

    It is important to season with salt at the last minute doing so earlier could dry out the meat.
  • DON'T OVERCROWD THE BARBECUE:

    This will reduce the heat and cause the meat to stew.
  • REST:

    Resting is one of the most important steps as it enables the temperature to even out and the meat fibres to relax and reabsorb some of the juices.
BARBECUE 101
Rod Slater is joined by BBQ expert Matt Melville, from Rum & Que BBQ, and butcher Reuben Sharples, a member of the Hellers Sharp Blacks, to go over barbecue basics. 
 

Episode One: BBQ Hygiene 

The first episode covers everything you need to know about BBQ setup and hygiene. 
 
 

Episode Two: Charcoal or Wood? 

The second episode discusses how to go about choosing between charcoal and wood for firing up your barbie. 
 

 

Episode Three: Lighting Your BBQ / The Minion Method 

The third episode covers how to properly light your BBQ and discusses a popular technique for doing so - the Minion Method. 
 

 

Episode Four: Selecting the right cut of meat

The fourth episode sees Sharp Black Reuben Sharples take us through how to go about selecting the right cut of meat for a low 'n' slow barbecue. 

 

Episode Five: The best beef cuts for low 'n' slow barbecuing 

Reuben Sharples puts the spotlight on beef cuts specifically and discusses which cuts are best for low 'n' slow barbecuing. 
 


 
How do I know when my steaks are ready?

 

MINUTES PER SIDE

INTERNAL DESCRIPTION

TOUCH TEST

RARE

2 Red colour, moist, red juices Very Soft

MEDIUM RARE

3-4 Lighter red colour, moist, pink juices Soft and Springy

MEDIUM

4-6 Pink colour, moist, clear to pink juices Firm and Springy

WELL DONE

2-4, reduce heat then 4-6 Stone gray colour, dry, no sign of pink juices Very Firm

Click here to see how to cook a perfect steak.
BEST CUTS FOR BARBECUING

BEEF CUTS

LAMB CUTS

 

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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