BARBECUES
One of the main activities of the summer is barbecuing and theres nothing better than sitting out in the sun with a cold drink and some delicious hot food!
By clicking on the features below you can learn all about barbecuing from how it all began to helpful cooking tips and advice on the best tools for the job.
By clicking on the features below you can learn all about barbecuing from how it all began to helpful cooking tips and advice on the best tools for the job.
ABOUT BARBECUES
BARBECUE COOKING GUIDLINES
Below is a table indicating both cooking times and average internal temperatures for various types of barbecued food. This is just a guideline but please do read through so that you can get an idea of when the food is cooked.
| FOOD | TIME | INTERNAL MEAT TEMPERATURE |
| Chicken | 10 - 15 minutes | 78°C - 80°C |
| Sausages | 8 - 10 minutes | 78°C |
| Burgers | 8 - 10 minutes | 78°C |
| Steaks | 8 - 12 minutes | 66°C (med. rare) - 83°C (well done) |
| Pork Chops | 10 - 15 minutes | 78°C |
| Fish | 6 - 8 minutes | 54°C - 57°C |
Remember!
- The temperature of the barbecue should be constant for best results
- Each time you open the lid on the barbecue (if you have one) the internal temperature will drop.
- Only open the lid if you have a reason to. That is, for adding coals, basting meat, turning the food or checking the temperature. Try and resist 'having a peek'!
- Meat that's burning quickly on the outside will be uncooked on the inside. If this is occurring, move the meat out towards the rim of the grill. If it does become charred, try wrapping it in foil, as this will allow the inside to cook.
- Always use an instant read thermometer to monitor the internal temperature of the meat. You can stick the thermometer in the food and view the read-out from a safe distance away from the heat.