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13
Tips
GRILLING TIPS
Meats
Recommended cuts:
• Beef - sirloin (New York), rump, rib eye
(scotch fillet), fillet.
• Lamb - trim lamb leg steaks, fillet eye of
loin and cutlets.
• Pork - butterfly loin steaks, spare ribs, leg
steaks, fillets, diced pork.
• It is not recommended to cook items with
thick bones such as T-bone steaks.
• If using a marinade recipe or pre-
marinated meats from your meat retailer,
drain excess marinade off and dab the
meat with paper towel before placing on
the grill. Some marinades contain high
sugar levels which can scorch on the
cooking plate.
• Do not pierce meat with a fork or cut
meat while cooking. This will let the juices
escape, resulting in a tougher, dry steak.
Use tongs instead
• When removing fish pieces from the grill,
use a flat heat resistant plastic spatula to
support the food.
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