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7
Preheat each and every time.
If the cooking grills aren’t hot enough, food will
stick, and you will likely never have a chance of
searing properly or developing those handsome
grill marks. When a recipe calls for medium or high
heat, always preheat the barbecue on the highest
setting first. Open the lid, turn up the heat, close
the lid, and then let the cooking grills heat up for
about ten minutes or until the lid thermometer
reads 260°C (500°F). For low and slow cooking,
there is no need to preheat on high. Ensure your
cooking grills are clean and preheat as per the
instructions in your barbecue’s handbook.
Don't barbecue on dirty grills.
Tossing food onto the cooking grills before they
have been cleaned is never a good idea. Leftover
“stu” on the grills acts like glue, binding it to
the grills and your new food. To avoid tasting last
night’s dinner on today’s lunch, make sure that you
are barbecuing on a clean cooking grill. Once the
grills are preheated, use a stainless steel bristle
grill brush to make a clean, smooth surface.
Be present in the process.
Before firing up your grill, make sure that
everything you need is within arm’s reach. Don’t
forget your essential barbecuing tools, already
oiled and seasoned food, glazes or sauces, and
clean cooking platters for cooked food. Having to
run back to your kitchen not only means missing
out on the fun, but could also result in burning
your food. French chefs call this "mise en place"
(meaning, “put in place”). We call it "being present".
Create a little elbow room.
Packing too much food onto the cooking grills
restricts your flexibility. Leave at least one-quarter
of the cooking grills clear, with plenty of space
between each food item, in order to get your
tongs in there and easily move the food around.
Sometimes barbecuing involves split-second
decisions and the ability to jockey food from one
area to another. So give yourself enough room to
operate.
Try not to peek.
The lid on your barbecue is for more than just
keeping the rain out. Most importantly, it’s for
preventing too much air from getting in, and too
much heat and smoke from getting out. When
the lid is closed, the cooking grills are hotter, the
barbecuing times are faster, the smoky tastes are
stronger, and the flare-ups are fewer. So put a lid
on it!
Only flip once.
What’s better than a juicy steak with a deep sear
and plenty of beautifully caramelised bits? The key
to accomplishing these results is to keep your food
in place. Sometimes we have the tendency to flip
our food before it reaches the desirable level of
colour and flavour. In nearly all cases when using
the direct method, you should turn food just once.
If fiddling with it more than that, you are probably
also opening the lid too much, which causes its
own set of problems. So step back and trust the
barbecue.
Know when to tame the flame.
When barbecuing, sometimes the most important
thing to know is when to stop. The most reliable
way to test doneness of your food is to invest in an
instant-read thermometer. This slim little gem will
help you pinpoint that critical moment when your
food is at its best.
Don’t be afraid to experiment.
Back in the 1950s, barbecuing meant one thing:
meat (and only meat) charred over open flames.
The modern day backyard chef doesn’t need a
kitchen in order to prepare a full course meal. Use
your barbecue to make char-grilled entrées, sides,
and even desserts. Register your barbecue to
receive special content that will inspire you along
the way. We’d love to join you on your barbecuing
adventures.
Tips and Hints
BarbecuingDo’s
andDon’ts
SPATULA
Look for a long-handled spatula
designed with a bent (oset) neck
so that the blade is set lower
than the handle. This makes it
easier to lift food o the
cookinggrills.
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GRILLPAN
Designed for food that is either too
small or too delicate for the cooking
grills, a perforated grill pan keeps
food right where it ought
tobe—on the barbecue,
notinit.
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BARBECUE
MITTS
When in doubt, wear them. The good
ones are insulated and protect
both hand and forearm.
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