It’s time to turn up the heat on your barbecue skills. From meat cuts to seasoning, precise heat and timing tips… we sit down with those in the know to rack their brains on all things barbecuing.
Celebrated chef “Big” Sam Young — best known for his stints as head chef at Sydney’s Ms.G’s and Lotus — shares his secrets to top notch produce, while Weber Grill Master Laura Romeo lifts the lid on her trusted techniques. Next time you fire up the barbie, keep this expert advice in mind.
As the Southern Hemisphere’s only official Weber Grill Master (a qualification which requires over 1,500 hours of cooking and study), Romeo has a wealth of barbecue know-how.
1. Always make sure you preheat your barbecue
“Pre-heating on high for around 15 minutes allows you to give your cooking grills a quick scrub over with a grill brush to clean off any leftovers from your last cook. It will also give you the best cooking results as your food won’t stick, and you’ll get that extra sear and caramelisation that we all love.
“A premium barbecue is key to achieving delicious, next-level taste. The Weber Genesis is Weber’s most popular premium gas barbecue and delivers incredible flavour no matter what you’re cooking.” — Laura Romeo
2. Always buy the best produce you can afford
“You can taste the difference. Become mates with your local butcher or fish shop, and then ask them to help you select the best quality meat for your budget. Be sure to tell them that the meat or fish you’re looking to buy is destined for the barbecue – they’ll often have suggestions of the cuts of meat or fish that are better suited for that cooking style than what you originally had in mind.
“Once you’ve shared your passion for their produce, you’ll be surprised with the lengths your butcher or fishmonger will go to impress you, either putting aside cuts of meat or the catch of the day, knowing you’ll be stopping by. And the best part is you’ll get to take the credit with your barbecue guests!” — Big Sam Young
Big Sam Young helms his own neighbourhood bistro, S’more. When hosting, he suggests: “Involve your guests around the barbecue, be it searing or basting duties. That way the barbecue becomes the central hub of activity.”
3. Oil your food, not the grills
“Applying a touch of olive oil to your steaks, along with some salt and pepper (or seasoning of your choice), not only helps keeps that extra flavour on your meal, but also helps create those wonderful sear marks. Plus, your steak won’t stick, making it easy to flip halfway through your cook.” — Laura Romeo
4. Undercooked is better than overcooked
“Plan your cooking order, starting with the produce that needs the most time on the grill. Definitely don’t just throw everything on the barbecue at once. My top tip? It’s much easier to take a piece of meat off the barbecue early than too late. There’s no shame in popping something back on.
“Invest in a food thermometer if you don’t already have one, particularly if you don’t feel confident in determining if the meat or fish you’ve got on the barbecue is sufficiently cooked, or if it needs more time, simply by sight and touch.” — Big Sam Young
The Weber Genesis Connect smart gas barbecues roast, bake, steam, and even stir-fry by replacing the cooking grill with custom-fit Weber Crafted range of grillware.
5. Cook with the lid down
“As much as you can, resist the urge to keep flipping. During cooking, fats and juices will render, creating that extra secret seasoning: smoke! That smoke will circulate around your food, adding an extra depth of flavour to your meal. Also, by keeping the lid down, the heat is trapped under the lid, helping cook your meal quicker. You’ll be keeping the heat where it needs to be, around your meal!” — Laura Romeo
Brought to you by Weber Genesis. Discover the range at any Weber Store, Weber Specialist Dealers, Weber.com or approved Weber Marketplaces.
