BUYING SMART: BARBECUES |
|
BEN FARLEY’ S BARBECUE TIPS
Once you’ ve chosen your barbecue, follow these expert tips for delicious summer cooking.
|
||||
|
Soak it.“ Brining, particularly
1 larger cuts, is a huge flavour addition and tenderiser,” says Ben. For a brine solution use 20 parts water to one part salt – sugar – spice.“ I brine my brisket for 24 hours. A whole chicken, I’ ll do for four hours; a side of salmon, 60 minutes.” Preheat properly. Heat the2 barbecue until very hot to kill bacteria on the cooktop, and use a quality oil on the surface.“ You’ re trying to create a non-stick space. Look for something with a high smoke point – I recommend avocado oil.” Don’ t cook from cold.3“ Always bring your meats to room temperature first, or it can be a battle to properly judge doneness.” |
Season just before cooking.
4“ Seasoning adds greatly to the flavour, but don’ t season it and let it sit for 20 minutes, particularly with salt, which can dry out meat.” Wait! Resting meat after5 it comes off the barbecue is a massive win.“ It allows all the juices and moisture to stay inside instead of just leeching out when it’ s cut.” |
COSTCO CONNECTION
Find these barbecue options and more in warehouses and on Costco. com. au.
Masterbuilt Gravity Series 900 Digital Charcoal Grill Item 2127694
|
||
ADOBE CONTRIBUTOR / STOCK. ADOBE. COM |
Cooking with gas
Gas“ absolutely” has its place, says Ben, and there’ s no sign of that changing.“ The best thing about gas is that it gives you instant heat,” he says.“ That means you’ re going to be able to cook a steak, or a roast, after you heat it up for just five to 10 minutes.”
Gas heat is also simple to regulate, allowing you to adjust the temperature as you wish. You don’ t want to embark on a low-and-slow labour of love when whipping up a dozen snags or baconand-egg rolls for a weekend brekky.
Black gold
Charcoal units, including those with builtin smokers, require more technique and time to get going, but charcoal burns hotter than gas and offers more radiant heat. This allows you to heat the searing surface to super-hot, or let a brisket get tender over 14 glorious hours at 130 ° C. Yet, charcoal’ s more constant demands
|
on your attention can be a potential drawback when you have guests.
To really master charcoal, specifically smoking,“ you have to apply yourself to it”, says Ben. Don’ t worry though, the delicious meals that result can make all the work worthwhile.
On the surface
When choosing the best surface, Ben is a fan of ceramic grills. They’ re heavy, hard-wearing and hold a consistent temperature for any purpose, whereas metal grills can compromise over time.
“ I’ ve had one in my backyard for nearly 18 years and it’ s as good as it was on day one,” he says.
However, Ben reassures us that when it comes to choosing barbecues there are no bad decisions.“ It’ s just a matter of finding something that’ s suitable for the size of the space you’ ve got and, in our great climate, it’ s the perfect way to spend summer.”
|
Weber Kettle 47cm with Cover Item 241902
BEN SMITHURST
is a freelance outdoors and travel writer for Costco Connection.
|
|
COSTCO CONNECTION NOV / DEC 2025 | 19 |