- Think of your barbecue as any other kitchen pot or pan and clean after use.
- Before cooking, wipe down cooking surfaces with a damp cloth, then with an olive-oiled paper as the grill is warming up.
- Be safe. Check gas fittings and, if cooking with open flame, think about how you'd put a fire out. Observe Total Fire Ban warnings.
- Beer is a refreshing beverage, not a marinade for steak.
- Put slower-to-cook foods on first such as dense vegetables and faster-to-cook morsels such as prawns and skewers last.
- Slice veg such as pumpkin, zucchini and eggplant about one-centimetre thick as this will grill the outside crisp and keep the inside tender.
- Let food lose its fridge chill by leaving it at room temperature for 20 minutes before cooking.
- Don't be afraid to grill on low. Good fat sausages love being cooked slowly over low heat
- To prick or not to prick? Never prick sausages. It lets out all the fat and the flavour.
- Always rest meat for about five to 10 minutes after it's cooked.
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