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On a 6 burner barbeque, three or four burners under the grills on HI and the other burners
all OFF is usually the best setting for roasting. The hotplate can be positioned left or right or
in the middle of the barbeque. The roast may need to have a half turn during cooking for
even browning. Place the roast rack in the drip pan onto the hotplate.
Contrary to some beliefs, the slower and lower (temperature) the food is cooked, the more
even, tender and juicier the results will be. Importantly, use the hood thermometer as a
warning guide that the barbeque is too hot.
For roasting most foods, aim to keep the thermometer around 180°C to avoid burning. Note
that the temperature at the roasting rack maybe higher than the temperature measured at
the hood thermometer. For short periods of browning only, or for 10 minutes to make pork
crackling, aim for around 230°C. Note that the temperature at the roasting rack may be
higher than the temperature measured at the hood thermometer and most foods will quickly
burn at this setting.
For smoking, lower temperatures and longer cooking times will result in more intense
smoke flavour and more tender meats. Aim for around 125°C. Note that temperature at the
roasting rack may be higher than the temperature measured at the hood thermometer.
Always use a probe thermometer to ensure that the meat has cooked all the way through to
the right temperature.
Great chefs will tell you that most meats need to “rest” away from the heat of the barbeque
before carving or serving for a several minutes to allow the moisture pushed to the surface
to redistribute. If you don’t rest the meat, moisture that has pooled near the surface will run
out and the rest of the roast will be quite dry.
Use the few minutes while resting the meat to open the barbeque hood, turn all burners to
HI for 2 or 3 minutes to burn off food residue. After 3 minutes, turn the barbeque OFF at the
gas supply and then OFF at the control knobs. While the cooking surfaces are still hot, take
a long-handled brush or scraper and remove remaining oil and food residue. You should
use an oven mitt to avoid burns. 3 minutes now will save 30 minutes next barbeque.
NEVER let the temperature exceed 250°C or the barbeque can dangerously overheat and
burn your food. A separate probe thermometer is available as an accessory from all
Barbeques Galore stores. This takes the guesswork out of knowing when your food is
cooked.
Always remember to switch the barbeque OFF once you are finished cooking.
Covered cooking (continued)
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