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Covered cooking (continued)
For roasting most foods, aim to keep the thermometer around 180ºC to avoid burning. Note
that the temperature at the roasting rack maybe 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 125ºC. 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 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 5 or 10 minutes to burn off food residue. After 10 minutes, turn the barbeque
OFF
. 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. 10 minutes now will save 30
minute at your next barbeque.
NEVER
let the temperature exceed 250ºC 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.
