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An Outdoor Lifestyle
Back yard barbecuing - an Australian way of live and a hassle-free way of cooking.
Gone are the days of basic snags and chops! These days barbecues have become an outdoor kitchen.
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| Cooking Methods |
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There are two main methods of cooking on a barbecue: the indirect method and the direct method.
Indirect Method - This is achieved with the hood closed and the burners directly underneath the food turned to the off position.
Direct Method - The heat comes from a source directly under the food. It is the best way of cooking steaks, burgers, sausages and vegetables.
 Cooking Methods
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| Hints and Tips |
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Here are a few hints and tips that you will find useful:
- When barbecuing on a high heat choose a light olive oil.
- Never use an aerosol oil spray on your lighted barbecue.
- Always have the dull side of aluminium foil facing out when barbecuing. The shiny side will deflect the heat.
- Always season meat just prior to, or during cooking. Never season in advance as salt draws out the moisture in meat.
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 Hints and Tips
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| Hot Plate |
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Using the hot plate is quick and simple. This is barbecue cooking at its easiest and most achievable. The hot plate should be used when cooking food with a high fat content.
Easy Ideas: Fondue
Choose a small soft cheese like brie or camembert and wrap in three sheets of foil. Place on the barbecue hot plate for 5-10 minutes or until cheese is runny and melted.
Rack of Lamb
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| Grill Plate |
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There is nothing quite like the aroma of food cooking on the barbecue, and the grill plate is the key to the mouth-watering results. This method is most suited to tender cuts of meat, vegetables and fish.
Easy Ideas: Foil Pockets
Make a foil pocket or bag, fill with vegetables of your choice and seal tightly. Try adding lemon juice, onion, garlic or fresh herbs. Simply place the pocket on the grill plate on medium heat until vegetables are tender.
Barbecued Kebabs
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| Roasting Dish |
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With the hood down, the roasting dish turns your barbecue into an outdoor oven. Best suited to cooking roasts and whole fish, it may also be used for making casseroles, rice dishes and crunchy roast potatoes.
Easy Ideas: Roasted Tomatoes
Preheat barbecue to 200C. Cut tomatoes in half and season generously with sea salt, black pepper, and chopped fresh oregano. Cook for 10-15 minutes in the roasting dish with hood closed, using the Indrect method.
Jacket Potatoes with Fruity Coleslaw & Sour Cream
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| Rotisserie |
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This is one of the most exciting way sof making the traditional barbecue more versatile. Not only perfect for roasting large cuts of meat, with a little imagination you could use the rotisserie for small er cuts or even vegetables.
Easy Ideas: Rotisserie Potatoes
Rub medium sized washed potatoes with olive oil, sea salt and freshly ground black pepper. Thread onto rotisserie rod. Cook on medium heat.
Mustard Beef
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| Side Burner |
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Almost anything that can be cooked on a gas jet in your kitchen can be cooked on your side burner. You can use woks, frying pans, suacepans and even deep fryers.
- After use, wipe around the side burner with a warm, damp cloth dipped in white vinegar.
- Detergents can be used to clean the side burner, but must not be abrasive or corrosive.
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Sesame Calamari
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| Pizza Stone |
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The pizza stone is made of heat-resistant earthemware and emulates traditional Italian pizza ovens. The porous surface allows hot air to escape during cooking and gives the pizza an even, brown, crisp effect on the bottom.
- It is advisable to leave the grill plate in the centre of the barbecue for optimum heat circulation.
- Use the spatula to easily move pizzas from stone to table.
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Margherita Pizza
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| Barbecue Recipes |
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No matter how busy your schedule, this book will guide and encourage you through some fantastic recipes. Recipes included are easy to prepare and quick to cook, and just a few that are a bit more challenging and impressive.
Available at Bunnings for $19.98
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| About the Author & Photographer |
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Amanda Bell and Vanessa Macauley are sisters. They have busy lives with young families and significant professional commitments. Their collaboration has both challenged and rewarded them and has provided the perfect platform for their individual skills.
Amanda is a qualified chef with 15 years experience in the industry. Vanessa is fast gaining a reputation for her work as a photographer and has a background in education.
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