How to barbecue over gas
Light the burners and turn them up to full power. If there’s a hood, close it – this will help the barbecue heat up more quickly.
The temperature needs to reach 200-250°C before you start cooking. Depending on how powerful the barbecue is and whether or not it has a hood, it will take around 10 – 20 minutes to heat up.
Turn the heat down a little and place food at the centre of the grill. Cook meat until it has browned evenly on all sides, then lower the heat and close the hood to help food cook through.
Top gas tips:
- Some gas models come with lava rocks – these vaporise meat and marinade juices dripping from the grill which infuses food with a deliciously char-grilled flavour.
- Choose a powerful gas barbecue that can generate a high heat so food cooks through quickly. This will help meat retain its moisture and flavour.
- Warming racks on gas barbecues are ideal for resting quick-cooking food away from the heat while meat is finishing off on the grill.
Grilling meat
Whether you’re cooking over gas or charcoal, make sure that pork, kebabs, chicken and anything made from minced meat – such as sausages and burgers – is cooked all the way through before you eat it.
Check that there are no pink sections of meat in the centre or near the bone, and that meat juices are clear. Remember that charred meat may look cooked, but it can still be underdone in the middle.
Choosing and preparing barbecue food
Sausages, burgers, steak, fish, vegetables… you can cook anything on a barbecue. You can even roast a whole chicken on a charcoal kettle.
Rump steak is a great choice for the barbecue – it’s juicy, tender and cheaper than fillet. Or look for tasty and inexpensive hanger steak at your butchers – but marinade it first to soften it.
If you want to barbecue larger cuts of meat choose a powerful barbecue with a hood – you’ll need this for meat to cook all the way through to its centre. Butterfly chunkier pieces of meat to make them flatter and thinner – this will help them cook more quickly which will help it stay tender. You can usually ask a butcher to do this for you.
Season unmarinated meat with salt and pepper to enhance the char-grilled flavour. It’s best to season just before you start cooking – if you do it too far beforehand it will dry the meat out.
Ready-made marinades often contain a lot of sugar - this caramelises to add a lovely flavour but will quickly cause food to burn at the edges, so you’ll need to keep an eye on it on the grill.
Choose acidic marinades as these will naturally tenderise meat. Look for recipes containing papaya as this fruit is one of the best tenderisers around.
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