BBQ receipies, etc. - In the outdoor kitchen…
This week we have a very special blog written by a guest author and well-known Melbourne chef and food writer, Allan Campion.
Allan is also one of our dynamic MC’s for the Global Char Grill Showcase this Saturday March 14, 12 to 7.30PM. He will be available for book signings of his latest triumph, a book produced in coordination with Michele Curtis, ‘In the kitchen’ which features a fantastic chapter on BBQ! Meet Allan in person at the Angus and Robertson stall at Fed. Square at 3PM on Saturday 14 March.
‘Australians have a patriotic duty to throw a snag or shrimp on the barbie, or so it seems. Whether it’s in the backyard, at a local park or a large social gathering, barbecues are part of our culture. Thankfully we’ve moved on from fatty lamb chops and tough steaks to more sophisticated salmon steaks, chicken fillets, kebabs, quality steaks and even vegetables.
Barbecuing isn’t just for summer either. Many of us use our barbecues all year round, braving the milder winter nights to fire up the beast.
Why not get out into the backyard, tongs in hand, and get sizzling!
Things you need to know about barbecues
* Get to know your barbecue’s hot and cold spots, and then you can move food around accordingly.
* Food will take longer to cook on a windy day as the wind will disturb the heat.
* Never barbecue in bare feet, as you could be injured by falling embers.
* Always bring food out from the kitchen just before cooking it.
* Don’t use the flip-flop approach to barbecuing meat. Instead, place the meat on the barbecue, cook it as recommended, then rotate it 180 degrees. Turn it over and rotate it once more. (Turn it only once.)
* Never cut into the meat to see if it is cooked, as the juices will escape.
* Freshness and quality are paramount to getting the best from seafood. Fresh-produce markets are great places to buy fish, as are local fishmongers. Always ask whatR
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17;s best on the day.
* Snapper, Atlantic salmon and barramundi are great choices if you want to cook a whole fish. Check whole fish for signs of freshness such as clear eyes, no unpleasant smells and bright scales.
* Oily fish such as ocean trout, salmon, sardines, tuna and swordfish are all ideal for the barbecue, as the natural oils help keep the fish moist during cooking. Oily fish also copes better with strong flavours and spice such as ginger, fish sauce, lemongrass and chillies.
* Cleaning up is a breeze, as the grill simply needs to be scrubbed with a wire brush and wiped’
Haven’t got enough? View Allan and Michele’s recipes for Chimichuri Barbecued Beef and the Ultimate barbecue marinade.
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