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  2. Handy hints Before you cook

    Give your barbecue plenty of time to heat so that the meat is seared not stewed. If you are using a hotplate, wash and wipe before using. Apply a thin spray of vegetable ... [ILLUSTRATED]

    Article : 80 words
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  4. Meat and chicken

    Cook meat to your liking and test by pressing it with blunt tongs. If the meat is spongy to touch this indicates rare, slightly resistant means medium and firm to touch is well ...

    Article : 336 words
  5. Spit roasting

    Ideally, the spit should turn so that the top of the meat moves towards the front of the barbecue. The meat roasts in its own juices. Mount the roast on the rotisserie making sure it is properly balanced. To avoid flare-ups place an enamel tray with water under the meat and burners turned to low ...

    Article : 60 words
  6. Covered cooking

    Roasts cooked under a hood benefit from a few minutes rest before carving. While the fibres relax and re-absorb their juices. There is more juice and the meat carves better. Regarding foil, always wrap food in foil for the barbecue by placing the dull side to the outside. Note: Covered cooking cuts approximately 2/3 of the cooking time compared to open grilling. ...

    Article : 64 words
  7. Fish

    • Leave fish unsealed to form a crust and protect it from drying out during cooking. Fish scales lift off in one sheet, attached to skin, leaving juicy tasting fish. • Cooked indirectly, fish is scaled and cooks quickly without loss of flavour or moisture. Simply wrap in foil or spinach leaves and place in Fisharoo to prevent it falling apart Alternatively use a tray ...

    Article : 105 words
  8. Cleaning

    When finished cooking on a gas barbecue, turn gas on high for a few minutes allowing heat to burn away excess fats. When cooler, scrape any remaining fat or food from barbecue and wipe clean. When turning off gas, turn knob on bottle to OFF position, THEN turn the controls on the ...

    Article : 108 words
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