Us Kiwis love BBQs! There’s nothing more relaxing on a gorgeous summer’s evening than having friends and family around for a good old Kiwi BBQ.
Follow these few simple tips to ensure your guests go home pleasantly satisfied after their Kiwi BBQ, not peaky.
- Keep all perishable ingredients in the fridge until ready to use.
- Ensure any frozen meat is thoroughly thawed before you put it on the BBQ.
- Don’t allow raw meat and fish to come into contact with other foods – use separate boards and utensils.
- If you touch raw meat or fish, ensure you wash your hands before touching ready-to-eat foods.
- Season meat just before putting it on the BBQ.
- Utensils and dishes used for raw meat or fish must be washed in hot soapy water before reusing.
- Ensure your BBQ is hot enough before you start, and turn your meat once during cooking to ensure it cooks evenly.
- Using tongs rather than a fork to turn the meat to help stop the juices escaping.
- Chicken, pork, sausages and burger patties should be cooked right through. Microwaving chicken pieces before barbecuing, especially pieces with the bone in, such as chicken drumsticks, helps ensure this.
- Don’t overcrowd the barbecue as this reduces the heat and can cause the meat to stew.
- Watch out for dripping meat and fish juices. Avoid trailing raw meat or fish over cooked foods.
- Don’t carve cooked meats on the board used to cut raw meat, or where raw meat has been sitting.
- Don’t use leftover marinade as a sauce, and discard any leftover marinade.
- As with cooking meat in the oven, resting is an important step to ensure the meat fibres relax and reabsorb some of their juices to maintain moisture and tenderness.
- Avoid leaving food in direct sunlight or out for more than two hours.