3 steps to barbecuing
Barbecuing requires close attention from the cook as the food can burn quickly. The rewards are beautifully caramelised, juicy meat, delicious for al fresco dining.
1. Prepare & preheat
Make sure your barbecue is clean before you preheat it. Electric gas barbecuess may take 10 to 20 minutes to preheat and charcoal needs to burn until the coals are covered with a layer of ash (approx. 45 minutes). Charcoal cooks the meat more evenly than briquettes. Allow the meat to come to room temperature and remove from packaging 20 minutes before cooking. Season or marinate if you like, but don't salt the meat until the last moment, as it will draw out its juices.
Brush the meat with oil and lay gently on the barbecue. Cook slowly until browned and turn just once. Use tongs rather than a fork, so you don't pierce the meat. Cook the meat on its first side for 60% of its total cooking time, and the 2nd side for the remaining 40% of the total time. Use the press test to check if your meat is done, or use a meat thermometer for larger cuts.
Don't be tempted to serve your burgers, steaks and other cuts straight off the barbecue - this will lead them to seem tough and will let their juice run out. Rest the meat on a rack, loosely covered with foil in a warm place for up to 20 minutes.
Pay attention throughout cooking - if anything looks like it may burn, move it further away from the heat so it will cook more slowly.
Raising the rack to around 30cm above the coals ahould be just right.
Cover the barbecue with a lid as much as possible during the cooking process, especially for larger cuts.
This helps them cook more evenly, lock in the barbecue flavour and prevents flare-ups.
Beef, lamb, pork & veal cooking times
4 - 6 minutes in total
All classic steak, Lamb & Pork Burgers
All Ribeye & Sirloin Steaks (rare)
All Minute Steaks 110g (rare)
All Steak Medallions
Lamb Valentine Steaks & Noisettes (medium)
Lamb Fillets (medium)
6 - 8 minutes in total
Mini Steak Burgers
All Ribeye & Sirloin Steaks (medium)
All Minute Steaks 110g (medium)
Minute Rump Steaks 170g (medium)
Prime Rump Steaks
Pavé Rump Steaks
Picanha Steak, Flat Iron Steak, Chuck Eye Steak, Onglet Steak, Bavette Steak, Skirt Steak
All Mini Steaks
Lamb Valentine Steaks & Noisettes (well done)
10 - 20 minutes in total
Burgers & Kebabs
Aberdeen Angus, Fillet, Ribeye, Sirloin Steak Burgers, All Seasoned Burgers
All Ribeye & Sirloin Steaks (well done)
Minute Rump Steaks 170g (well done)
Fillet, Sirloin & Ribeye Carnivores' Steaks
Pork Loin Steaks & Chops
Veal Loin & Ribeye Steaks
Veal Rib, Club & T-Bone Steaks
Mini Rump Roast
Lamb Racks & Short Saddle
Mini Lamb Leg (boneless)
Traditional Sausages & Chipolatas
30 - 60 minutes in total
Ribeye Roast 1kg
Heart of Rump Roast
Boneless Leg of Lamb
Pork Loin Roast
Veal 2-Bone Rib
Please note: These times are suggested as a guide only and may vary depending on equipment used and circumstances.