Nothing says summer in Australia quite like firing up the barbecue and grilling a few steaks or lamb cutlets to share with family and friends. So to lead Aussies everywhere to backyard barbecue glory, the team at BeefandLamb.com.au has created this easy guide to barbecue success.
To ensure success every time, here are some things to remember.
Do make sure your BBQ is hot: If you can hold your hand 6cm above the heat for 3 to 4 seconds it’s at a moderately high temperature, which is perfect for barbecuing.
Do bring your steaks to room temperature: Take your steaks out of the fridge 10 minutes before you start, so they cook evenly.
Do treat marinated meats differently: Don’t pour marinade over the meat while it’s cooking, this makes the meat stew and causes flare-ups.
Don’t crowd the barbecue: This reduces the heat and the meat will then release juices and begin to stew and prevent caramelization.
Don’t turn the meat more than once: This will result in the beef or lamb not cooking evenly.
Don’t test for ‘doneness’ by cutting the meat: Always try and use the touch test or meat thermometer to see if your cut is ready. Cutting the meat drains it of its juices and leads to a dry and less than tender result.
Don’t use a fork to turn the meat: Use tongs to turn the meat, as a fork will pierce the beef or lamb draining it of its juices.
Why Rest Your Meat?
Allowing the meat to stand away from heat before serving allows the natural juices, which have been driven to the centre of the meat, to redistribute throughout and be reabsorbed. This results in a juicy and tender piece of beef or lamb every time.
How to rest the meat: Take it from the heat and place it on a warm plate and cover loosely with foil. If covered tightly, the meat will sweat and lose the valuable moisture you are trying to keep.
How long?: The time taken to rest will depend on size of the cut, but most cuts should stand for 5 minutes before serving. A rule of thumb is 1 minute resting time for every 100g of meat.
