BBQ Recipes

To get the most out of your barbecue this season we have compiled a selection of our favourite BBQ recipes and a great selection of outdoor cooking techniques.

Recipes

Coming Soon

Techniques

Grilling On An Open Grill Barbeque

You can certainly grill without a covered barbeque, but ensure the fire is not too fierce on charcoal BBQ's and leave the burners below the food on gas barbeques.  Be careful not to have too much heat as this will burn and dry out the food. 
You need to prevent the food from sticking to the grill or plate. To do this, you don't need to continually turn the food over – simply move it around so it doesn't sit in the one place too long.

Grilling on a Covered Barbeque

Once you have mastered cooking on your covered barbeque, grilling will be easy. It simply involves searing your food, setting your barbeque up for indirect cooking and closing the lid. You can then sit back and relax with family and friends while your steak and sausages cook both sides at once, saving you effort, reducing cooking time and producing more moist, succulent results.

The route to success in three easy steps

Step 1 -Preparation

Grilling can be done on gas or charcoal barbeques. Tools you will need:

Barbeque with a lid
Sufficient fuel
Long handled tongs or barbeque spatula to turn the meat
Marinades
Basting brush

Step 2 - Preparing The Food

You can cook food directly from the fridge but you get much better results with a little preparation.

Marinating meat is only optional but it does tenderise  the meat and help it to remain moist whilst cooking. If you intend to marinate the food, this should be done well in advance preferably the day before. The longer you marinate the more intense the flavours. 

Step 3 - Cooking

Oil the grills and plate if you have one.
Preheat the barbeque till the temperature gauge reads hot or the charcoal is turning an ashbrown colour.
Sear meats on the barbeque plate or in a friying pan indoors prior to placing on the grill. Sear meat simply by placing it on the hotplate or in a frying pan for 1 minute per side.  This seals the outside of the meat sealing in the juices and keeps the meat tender and moist.
Once the meat is seared  it can be moved to the grill.
Then turn the burners below the food off and use only the burners to the side of the food. Close the lid to allow the heat to circulate. Try to maintain a moderate temperature while cooking.
You should only need to turn the meat once, about halfway through cooking. You should resist the temptation to keep turning the meat as this is how a lot of moisture is lost.
When you do need to turn or handle the meat use tongs or a spatula because piercing meat with a fork or skewer can also cause moisture loss.
You can occasionally baste the food with oil or marinade to replace some of the moisture lost during grilling.
To check how the meat is cooke simply press the meat with tongs.

Rare will be soft to touch
Medium will offer a little resistance
Well done will be firm when pressed

 Tips and Hints