A barbecue expert has shared her tips for avoiding a & # 39; bogan & # 39; barbecue by refraining from cheap cuts of meat, & # 39; tasteless & # 39; cutlery and cooking on a cold grill.
The Australian & # 39; BBQ Queen & # 39; Laura Romeo – who is a recipe and content developer – unveiled the do & # 39; s and don & # 39; ts of barbecue etiquette.
In a conversation with Daily Mail Australia, Weber's grill expert shared her secrets about organizing the perfect summer party – the kind of meat you should and shouldn't cook with and the things that make you & # 39; fake & # 39; looks like.
The Australian barbecue expert Laura Romeo (photo) shares the signs of a & # 39; bogan & # 39; barbecue. Mrs. Romeo is the recipe and content developer for Weber – an iconic brand of barbecue equipment
What are the & # 39; bogan & # 39; foods of a barbecue?
- Cheap cuts of meat
- Heavily processed meat such as budget sausages and & # 39; tasteless & # 39; rissoles
- & # 39; Gristly & # 39; chicken skewers
- Meat covered with sugary marinade
- Burnt onions
- Minute steak
& # 39; There are a few classic signs of a bogan barbecue, such as cooking with cheap cuts of meat, such as nasty sausages or serving burnt onions, & # 39; Mrs. Romeo told Daily Mail Australia.
Goedkope Avoid cheap pieces such as meat covered with sugary marinade, mini-steaks, cartilaginous chicken kebabs or heavily processed meat such as budget sausages or tasteless rissoles.
& Nothing says basic barbecue like cheap nasty sausages, cooking on rusty equipment – and the ultimate sin is to hit cold meat on a cold barbecue.
& # 39; The best way to throw an impressive barbecue and cook like a professional is to start with good quality meat and products. & # 39;
The & # 39; BBQ Queen & # 39; said you should always marinate your own meat, grill vegetables such as zucchini, corn on the cob, peppers and onions and even make your own sauce on the grill
What are the best types of meat for a barbecue
- Gourmet sausages
- Premium ground beef minced meat
- Chicken thigh fillets
- Lamb chops and chops
- Beef rib (4 cm thick)
- Pig shoulder
She said you can find the best pieces of meat at your butcher.
& # 39; Visit your butcher for their own gourmet sausages, or for the ultimate burgers use coarsely ground chuck beef for the juiciest, tastiest patties, & # 39; she said.
Instead of buying ready-made marinated meat from the deli, Mrs. Romeo – who made more than 150 recipes for Weber – suggested making one herself.
& # 39; For simple and delicious chicken skewers, cut the chicken fillets into cubes, beat a spice marinade and thread them onto skewers, & # 39; she said.
& # 39; Lamb chops and cutlets are always a treat, they are currently pricey, so just treat them with a mix of oil, garlic and herbs and cook them with a little love and care on immediate medium heat for about three minutes per side – not overcooked. & # 39;
Mrs. Romeo, the first Weber grill expert outside the US (pictured as hosting one of her barbecue demonstrations in front of a crowd at one of the Australian Grill Academy Events)
To perfectly prepare steak, Mrs. Romeo said that your cut should be at least 2.5 cm thick.
& # 39; For beef, it is important to start with a good quality steak, & # 39; she said.
& # 39; Cook on a hot grill, and we recommend turning once or three minutes on both sides to get the perfect caramelization without boiling all the way.
& # 39; To develop caramelization on both sides, cook with the lid down. When you do this, the smoke is trapped inside, so that the meat acquires a natural, smoky taste and the cooking time is also accelerated. & # 39;
When preparing raw meat, she said that you should always preheat the barbecue.
& # 39; Turning on the barbecue before adding your food is a sure way to ensure that the cooking grill is disinfected, your food does not stick and it immediately starts to caramelize for the best taste, & # 39; she said.
Mrs. Romeo said you should also cook with a 2.5 cm thick steak, marinate your own meat at home and close the lid while cooking on the barbecue to get the & # 39; smoky flavor & # 39; reach
When setting the table, Mrs Romeo said that you should always avoid disposable cutlery.
# Single-use plastic is not only bad for the environment, but also sticky. Invest in good quality plastic that you can reuse for the occasion or use stylish ceramics, & she said.
In addition to grilling meat, Mrs. Romeo said that you can even bake desserts such as cakes and cookies in the barbecue & # 39 ;.
& # 39; Stop thinking about pork chops and sausages, there is so much more you can do with your barbecue and I encourage everyone to go experimental this summer and see their friends, & # 39; she said.
& # 39; Doing something unexpected is easy – try baking brownies or impress your vegetarian friends with delicious, caramelized, grilled vegetables.
& # 39; You can also bake sandwiches, breads and pizzas. You can also make oven dishes and soups (in an oven dish above the barbecue heat with the lid closed), it gives it a BBQ taste. & # 39;
For the perfect setting, Ms. Romeo suggested that you create & # 39; most of the longer evenings and style your backyard barbecue with lantern candles and garland lighting to really set the mood & # 39 ;.
Mrs. Romeo will work with the leading food rescue organization OzHarvest to create an Australian icon, the famous sausage sizzle but with a gastronomic twist. She is cooking a storm on Saturday, November 9 at Weber & # 39; Store Day & # 39;
Ms. Romeo will work with leading food rescue organization OzHarvest on November 9 to set up a classic sausage pizza with a gastronomic twist.
The Weber & # 39; Store Day & # 39; campaign hopes to raise funds for 60,000 meals to support those in need.
& # 39; We let the sausage sizzle again. We have taken an old Aussie classic and given it a modern twist with Australian lamb, & Mrs. Romeo said.
& # 39; We have some of the best products on the doorstep and we wanted to commemorate those contemporary Aussie flavors … plus, we won't tell you where to put the onions. & # 39;
Not only can you get the delicious sandwiches in the participating stores, but some stores will also give lessons to improve the barbecue technique for the summer.
& # 39; In addition to learning serious barbecue skills, Weber will also show you how to use your leftovers to make extra dishes so that no good food is lost, & # 39; said chef Travis Harvey of OzHarvest.
All funds raised on that day go to OzHarvest and support for families in need. For every $ 1 donated, OzHarvest can deliver two meals to Aussies in need.
How to make a smoky tomato sauce
You can prepare the smoky tomato sauce (in the photo) in advance in the barbecue
½ brown onion, cut into slices of 1 cm thick, while the layers remain intact
1 teaspoon of olive oil
4 ripe tomatoes
1 long red chili
½ cup of brown sugar
1 clove of garlic, crushed
½ cup of balsamic vinegar
Sea salt, to taste
Freshly ground black pepper, to taste
Set the temperature of the barbecue on medium heat (180 ° C to 230 ° C). Brush the onion slices with olive oil.
Add the onion slices, whole tomatoes and whole chili to the grill, close the lid and grill for 8 minutes on a direct medium heat, turn if necessary or until the red chili is black and blister-shaped, the tomatoes are caramelized and cook the onion until it is cooked and caramelized.
Finely chop the chili, onion and tomatoes. Add to a clean baking dish (or saucepan if you are using a hob) along with the other sauce ingredients and bring to a boil over medium-high heat immediately for 10 minutes, with the lid of the casserole, or until the sauce has thickened.
Remove from heat and place at room temperature until needed or put in refrigerator if not served within two hours. Switch off the barbecue.
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