Cooking meat on a barbecue is more complicated than it looks.
Method of BBQ cooking
When it comes to BBQ, the cut of the meat is incredibly important to the method of barbecuing.
Prime cuts such as tenderloin and rib-eye have very little connective tissue and are therefore more tender whereas cheaper cuts such as brisket and chuck are generally tougher. Prime cuts are best suited to quick methods of cooking as opposed to cheap cuts which should be cooked slowly on a lower heat.
Searing meat is all about flavour and trapping those juices inside. Pat the meat dry with a paper towel first, before adding to a piping hot pan. The pan must be at a high temperature to get a caramelized, deep-brown sear, with stainless steel or cast iron best suited to the job.
Reverse searing is the opposite to traditional searing. Instead of searing the outside of the meat first and then slowly cooking the inside, reverse searing cooks in the oven first, and then sears at the end. This method allows for a more controlled cooking, making sure you get the finish of your steak just right.
Having the right tools for the job
A workman is only as good as his tools, so if you’re planning on barbecuing your meat to perfection, then you’re going to need the right tools for the job.
The first thing you’ll need is a good set of BBQ tongs. These will do most of your heavy lifting, so they need to be of a high-quality, stainless steel. Avoid tongs made from light-weight aluminium.
You’ll also need help in knowing when your meat is cooked to perfection. A temperature probe will help you with this, and with an instant-read thermometer, your steak will be perfect every time.
When it’s time to carve your perfectly cooked meat - you’ll want to use a proper carving knife and a solid carving board.
Importance of resting times
One of the biggest mistakes people can make when cooking meat is not letting it rest before slicing or carving.
When a piece of meat is cooking, the juices inside are forced into the centre. By allowing your meat to rest, you are allowing those juices to redistribute themselves throughout the meat. As a result, meat that has rested will shed much less juice than meat sliced straight after cooking.
Meat will also continue to rise in temperature after it’s taken off the grill, meaning that a prime cut should be removed when it's 5 to 10 degrees below the desired serving temperature. This applies only to red meat and not to fish or poultry.
quick tips
Cooking on a high heat (quickly) develops flavour. This is best suited to smaller cuts such as sausages and chops.
Cooking on a low heat preserves moisture, giving a juicer result. This type of cooking is better suited to large cuts of meat or poultry.
Meat should never be cooked from frozen, always at room temperature. Allowing meat to come up to room temperature is vital to the outcome of the final flavour.
It’s important to season meat before cooking, thicker cuts will require more seasoning than thinner pieces, due to their lower surface-area-to-meat ratio. When you season the meat is also important; too early before cooking will draw out the moisture, but too late (just before cooking) won’t allow enough time to impart flavour into the meat.
Always allow your meat to rest before slicing/carving.