Tips for BBQ Roast Perfection
Why not cook your summer roast in the BBQ this year? You can enjoy the weather, while creating the centrepiece of a culinary feast.
Using a hooded BBQ to cook a roast means utilising heat in a way referred to as indirect cooking. You won’t need the burners directly under the roast to be on after preheating, as it risks charring the resting area.
The goal is to keep the air in the BBQ circulating at a particular heat. Every time you open the lid, you lose heat, so don’t check the roast too often. Be sure to place your meat in the centre of the BBQ, for even cooking.
A cooking thermometer is a solid investment, but not essential. It will however, reduce guesswork. The temperature of the meat in the centre is an indicator of how well done the roast is overall.
Don’t cut to check while cooking, as juices will leak, leaving meat tough. When the roast is finished, cover in foil and let sit for 10-20 minutes before serving. This applies to all meats. Leave twine till carving, to maximise succulence.
Set the burners to 200 degrees if you are cooking with gas. While preheating, rub the meat with oil and whatever herbs and seasoning you love. Turn off central burners as mentioned above, and close lid.
Do you like your meat rare, medium, or well-done? The best way to guess cooking time, is to estimate rare as 10 minutes for every 250g, 12.5 minutes per 250g for medium, and 15 minutes per 250g for well-done.
In terms of cuts, rib roast, rump tenderloin and scotch fillet are popular choices.
The basic principles are the same as a beef roast, the only difference being a slight temperature change for certain cuts. If cooking with gas, reduce the burners to 180 degrees for a boned leg of lamb, easy-carve leg, or shoulder.
Otherwise, set burners to 200 degrees. Again, while preheating, rub the meat with oil and preferred herbs and seasoning. Turn off central burners when placing the meat in the BBQ, and close the lid.
Cooking time will depend on the cut. For topside, round, and rump, use the same timing guide as beef (see above). A rack of lamb is 20 minutes for rare, 30 minutes for medium, and 40 minutes for well done, regardless of weight.
For boned leg of lamb, easy-carve leg, or shoulder cooking at a lower heat, suggested cooking times would be 5 minutes per 100g for rare, 6 minutes per 100 for medium, and 7 minutes per 100g for well-done.
You can BBQ rolled pork without losing the joy of crackling. Preheat BBQ to a higher temperature, around 250 degrees. Meanwhile, score the skin, cover with boiling water, and then pat dry before rubbing in olive oil and salt.
Place the pork in the BBQ, and turn off burners in the centre. Leave to cook for ten minutes at this heat. Crackle needs the heat, so don’t open and close the lid during the initial cooking stage.
Reduce the temperature to 190 degrees, and cook for 15 minutes per 250 grams. Return heat to 250 degrees for the last 10 minutes, so the crackling achieves true crispiness. Do not open the lid during this period.
Now that you’ve mastered the knack of cooking a roast in the barbie, how about some tasty side servings that suit a hot Australian Christmas? Check out our BBQ recipe section for inspiration.