Aussie BBQ

Article by: Jay
Last updated: Tuesday, 11-Jul-2006 00:00:00 CEST

The great Aussie BBQ is an important part of life in Western Australia. With most homes having BBQs plus facilities being readily available at beaches and parks it is an essential part of family life and entertaining. What better on a Sunday afternoon to be with the family, having a picnic at one of the many superb locations through Western Australia. Everything from meat and fish to vegetables and fruit can be cooked outdoors on a BBQ giving food a unique flavour and appearance.

History of the BBQ in Australia

The humble Aussie BBQ is an ancient cooking tool. People have been cooking on the flame for centuries, and for many years now this has been a favourite pastime in Western Australia that brings people together to relax, cook and enjoy the alfresco way of life.

The key to a success is to have fun! Keep your ingredients simple and fresh, and make sure you plan and prepare before you start ; don't forget to BBQ in Asutralia generally means that you will also enjoy a 'couple' of beers!

Aussie Charcoal Grills vs BBQ

There are two basic types on the market – charcoal grill (like the classic Webber bbq) and gas (anything with a tank!). Although most people can’t tell a taste difference between the two, they both have their benefits.

If you’re a hands-on type, you might like the hands-on activity of building and lighting a fire in your charcoal BBQ. They typically take 25-30 minutes to heat up from the time you light your coals.

If quick and easy is more your style (maybe you’ll appreciate spending more time at the beach?) then the gas option might be more your speed. Just flick the switch and you’re ready to go in ten minutes.

For both these BBQ styles, it’s best to always cook with the lid on to maximise heat distribution. This shortens cooking times and keeps your foods moist and juicy. And though we know this is difficult when you’re hungry, the less you peek the better!

Aussie BBQ Tools

A few basic BBQ tools will make life infinitely easier when you’re out there in the elements. The first rule is to choose long-handled tools.

Spatula - Choose an extra-wide one. They’re handy for flipping big burgers!
Basting brush - This is a must for brushing marinade onto your food or oiling your grate before cooking.
Steel brush - For cleaning your grate. Brushing while the grill is hot is best.
Tongs - For handling, turning, and scaring the kids.
Long-handled fork - To lift large cuts of meat
Meat thermometer - Helps achieve the right temperature for larger cuts of meat.
Foil pan - Helps keep your BBQ clean by catching and drippings.
Skewers - Makes it easier to rotate small cuts of meat. Remember to soak wooden skewers in water for an hour before use so they don’t catch fire!

Aussie BBQ cooking methods

There are two basic methods to an Aussie grill, and they involve direct and indirect heat (plus beer!), which makes 3.

Direct heat

Direct grilling means putting the food directly over the heat source and straight on the grill of your charcoal or gas BBQ. This method is ideal for steaks, chops, chicken pieces, kebabs, sausages and vegetables that take less than 25 minutes to cook through.

With direct heat, it’s best to sear your meat quickly on both sides to start. After this, resist the urge to flip too often as this will dry your food. Instead, time your cooking and flip only once. The same goes for pricking your food – don’t do it! You want to keep those juices in.

If you must fuss with something – make it basting. Keep a fresh bowl of marinade handy next to the grill with a small brush and baste your food regularly as you cook.

Indirect heat

With indirect grilling, the food is placed between the sources of heat which rotate inside the BBQ, much like a convection oven. This method is recommended for roasts, ribs, whole poultry and other large cuts which take longer than 25 minutes to cook through.

To cook your food with this method on a charcoal grill, arrange your coals evenly on either side of the food you’re about to grill, but not directly underneath. It’s a good idea to also place a foil drip pan between the coals and directly under your meat. This prevents flare ups particularly with fatty foods and it’s useful for collecting drippings for gravies and sauces.

For an indirect gas BBQ, ignite all burners onto high, close the lid and heat for a few minutes. Place the food in the center of your grate and turn off the burner (s) directly below the food. Adjust the other burners to the temperature stated in your recipe, and close the lid.

There’s no need to turn your food when using the indirect method as the heat will move around and cook the food evenly on all sides.

Charcoal Smoking

You can add a more distinctive flavour to your foods by adding flavourings such as dried herbs while cooking. Dried rosemary, tarragon, sage or thyme are all great herbs for smoking. It’s a good idea to soak your herbs for about 30 minutes and drain well before cooking to help create the smoke flavour and aroma.

For charcoal BBQ grills, sprinkle your herbs directly onto the coals before cooking. If you’re cooking with gas, put your herbs into a small foil pan and place the pan on the grill next to your food.

The above techniques should help you achieve the perfect results. All you need now are a few friends and family members, some sunshine (plenty of that in WA) and of course a few beers. Enjoy!