BBQ’ing offers a great opportunity to gather together friends, family, neighbours or even work colleagues to socialise over some great food.

For those willing to venture outside the realm of simple burgers and experiment with alternate cuts of meat, the BBQ can be a haven for hidden flavours – often adding char-grilled smoky tastes and teasing out hidden textures that differ from regular year-round cooking methods.

As with any al fresco cooking experience, there are a few things to watch out for, but our hints and tips below will keep you on the right track…

Barbeque cooking tips

  • Keep raw food cool (at room temperature) and covered until you are ready to cook it – don’t leave it out in the sun.
  • Lightly brush the cooking rack with a little oil before cooking, to prevent the beef from sticking to it.
  • Have a spray bottle of water handy to put out any flames as they appear.
  • Try to scrape off most of the marinade before grilling, as this is what can cause the coals to flare up during cooking.
  • Always soak bamboo and wooden skewers in water for about 30 minutes before using, to stop them from catching fire!
  • Flat metal skewers for kebabs help to stop food from spinning as you turn them over. A good trick is to thread the beef on to pairs of parallel skewers, which will hold it firmly in place.
  • Try not to pack food on to a skewer too tightly – leave some gaps around each piece so everything can cook thoroughly.

RUMP OR SIRLOIN STEAKS 2.5 – 4 CM THICK

  • Rare: 3-4 minutes each side
  • Medium: 5-6 minutes each side
  • Well done: 7 minutes each side

FILLET STEAK MEDALLIONS 4 – 5 CM THICK

  • Rare: 4-5 minutes each side
  • Medium: 7-8 minutes each side
  • Well done: 8-9 minutes each side

THICK BEEF BURGERS 2.5 – 4 CM THICK

  • Rare: 3-4 minutes each side
  • Medium: 5 minutes each side
  • Well done: 6-7 minutes on each side

BEEF KEBABS  2.5 – 4 CM THICK

  • Allow 5-10 minutes, turning regularly

LARGE JOINTS

  • Cook over an indirect heat and allow 18-20 minutes per 450 g. That’s 1 hour for a 1.25 kg rolled sirloin or cook until the internal temperature is 65˚C (150˚F).
  • When dealing with a large joint of beef, the easiest way of telling if it’s done to your liking is to push a meat thermometer into the thickest part.