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Castricum Lamb

Country Tender Beef

Otway Pork

Lilydale Chicken

Victorian Veal

GRILL TIPS:

Meat Preparation
Trim meat of any fat.
Don’t salt meat before cooking as this will draw out juices, making meat tough.

What heat to use
Remove grill pan before heating grill so meat won’t stick. Allow grill element to heat until glowing red, approximately 5 minutes. Unless otherwise stated, heat grill on high. Place meat close to grill element to seal in juices. Once meat is browned on both sides, lower grill pan or reduce heat to medium high. Marinades which contain sugar (e.g. honey) will burn on high heat. Grill on medium high throughout.

Cooking test
Test meat by pressing with blunt tongs. Do not cut with a knife as juices will escape causing dryness.

Keep it tender
Leave grill door open to stop meat stewing.
Don’t turn meat too often or use too low a heat, as meat will stew and toughen due to lack of time and heat needed to seal in juices. If you marinate meat in a wine, preferably overnight, it will make the meat tender.

Tips
You may need to place foil over grill tray if using an above-element grill to reduce the mess, then throw out foil after use. Stop steaks and chops curling while grilling by nicking edges.

 

BARBEQUE TIPS:

Meat Preparation
Trim meat of any fat. Don't salt meat before cooking – salt will draw out juices, making meat tough.

Barbeque Preparation
Preheat the barbeque before use. Lightly oil the grid or plate to stop meat sticking.

What heat to use
Begin on high heat to seal in juices, then raise the grid, reduce the heat, or move meat to a cooler part of plate. Marinades which contain sugar (e.g. honey) will burn on high heat – grill on medium throughout.

Cooking test
Test meat by pressing with blunt tongs. Do not cut with a knife as juices will escape causing dryness.

Keep it tender
Don't turn meat too often or use too low a heat, as meat will stew and toughen due to lack of time and heat needed to seal in juices. You will know if this happens as meat will shed its juice. Don’t turn meat with a fork. It will pierce the sealed surface and let the juices out. Turn meat with tongs. For extra tenderness and flavour, marinate meat in a wine or citrus juice marinade. For best results, marinate in refrigerator for a minimum of 2 hours, overnight is possible.

Tips
Barbequed vegetables! For aroma and flavour, barbequed vegetables take some beating. They’re the ultimate in no-fuss cooking. Serve with any type of barbecued meats, from roasts to kebabs and sausages. Some favorites: carrot, zucchini, pumpkin, tomatoes and many more. Add fresh herbs also to create your own original flavour whilst cooking or rub on prior to cooking.