We all remember that barbecue get together when someone overdid or undercooked the meat. The last thing you want on a special day is to have your guests lose their appetite. Ensure your event is remembered for all the right reasons with these Five Tips to a Winner Grand Final Barbecue.
Five Tips to a Winner Grand Final Barbecue
1. Start with great meat
If you haven’t already heard, The Organic Place is now delivering certified organic meat to your door. Our meat comes from the amazing, local, family-run business, Cherry Tree Organics. We have a variety of bulk value packs for you to choose from, as well as a special Grand Final Day Barbecue pack. This includes: a variety of sausages, chops, kebabs, steaks, burgers, loin chops, chicken wings and chicken breasts. There is something there for everyone and we challenge you to find more delicious meat.
Cherry Tree Organics follow organic farming principles which means that they do not use any artificial hormones, fertilisers or antibiotics. Their livestock is brought up in a natural and healthy environment and with low stress stock handling methods. In short, the animals live a contented, stress and toxic-free life and there is no doubt that this has an effect on the quality of the meat. When you start with great meat, you are much more likely to have a delicious end product. Even better, you can rest assured that this meat is not only tasty but it is much better for you as well. And how convenient to have a wide variety of meat delivered to your door a couple of days before Grand Final Day! You can spend your precious time on more important things.
2. Cook meat at room temperature
Before you cook your meat, make sure you take it out of the fridge and let it warm to room temperature. If you cook the meat straight from the fridge it may not cook as evenly or as well. This may be obvious to many but if you forget this one step, it may drastically change the outcome of your cooking. We absolutely want to cook the meat at its best.
3. Know how to cook your cuts
There is no doubt that there are particular ways to cook each type and cut of meat to perfection. Unfortunately not every stove top or barbecue is equal. It is important that you are familiar with your equipment and how it distributes its heat. The general rule is that you only turn the meat once. Cook it through to your liking (in the case of beef and lamb) before flipping it over. Obviously for chicken and pork you need to be vigilant and make sure it is cooked well all the way through so as to avoid becoming ill.
In the case of sausages, as I’m sure you know, you should try and cook them on all sides in equal measure. If you are concerned about making sure they are cooked well, you can always use a trick my friend picked up from a barbecue course. Pop your sausages in a saucepan and cover with water. Bring them to the boil, turn off the heat and then drain the water. By precooking your sausages like this, you ensure that they are cooked through from the start. This is probably particularly important for thicker sausages, especially if they are pork and chicken ones.
4. Spice it up with homemade marinades and rubs
There is an endless supply of marinades and spice mixes at the supermarket but do we really know what is in them? It actually doesn’t take very long to whip up your own. They are also a healthier, and dare I say it, a much tastier option when using fresh, organic ingredients.
Why not try out the following?
Garlic, Rosemary and Olive Oil Rub (for Lamb Cuts)
Three cloves garlic
Quarter of cup olive oil
Two sprigs rosemary
Finely chop the garlic
Finely chop the rosemary
Put the olive oil in a large bowl
Add the garlic and rosemary
Add the cuts of lamb and toss through with tongs
Honey Soy Garlic Marinade (for Chicken Skewers/Chicken Wings)
Chicken breasts or chicken wings
Wooden or steel skewers
One tablespoon honey
One tablespoon soy sauce
One teaspoon finely chopped garlic
If you are using wooden skewers, sit them in a container of luke warm water for a half an hour before use
Cut the chicken breasts into strips
Combine the honey, soy sauce and garlic in a bowl and mix thoroughly
Using tongs, stir the chicken strips or wings through the mixture
Leave the chicken to marinade for as long as possible
If using chicken strips, stick onto skewers before cooking
This is a great sauce to add to a steak or as a marinade for chicken
5. Pair your meat with delicious sides and salads
For many a barbecue is all about the meat, but for us refined folk, we need some awesome salads and sides to balance out a brilliant barbecue. From the humble green salad to warm veggies for a colder day, there are so many ways to complement your amazing meat. Here are some delicious ideas from our recipe archive:
- Briami Greek Vegetable Stew
- Lemon and Oregano Roasted Potato Wedges
- Organic Coleslaw
- Lemon Scented Spring Greens
- Roquette, Fennel and Tarragon Salad
- Pumpkin and Potato Salad
- Roasted Tomatoes with Sage Stuffing
Enjoy your Grand Final Day with your family and friends, however you are spending the day, and may the best team win!