Welcome to the
world of gas barbecue cooking! You will enjoy the versatility and flexibility, ease and
convenience of gas cooking outdoors in your own backyard with the addition of your new gas
BBQ. You will avoid the heat, cooking odors and greasy mess by being able to cook more
meals outdoors on your barbecue.
Let's get started...
We hope to give you
the basic know-how to enjoy the barbecue to its full potential and encourage you to use it
as a cooking companion, and faithful friend when you want great results simply and without
fuss and bother.
Direct
Cooking
Most barbecues are done this way - direct cooking is when food is cooked directly over the
heat source. All cooking surfaces should be kept lightly oiled at all times. When you have
finished leave the burners on for a few minutes to allow the fat or marinade to burn away.
Then scrape the cooking surface with a grill brush. It is important to pre-heat your
barbecue for 5 mins. before use.
Indirect
Cooking
With indirect cooking you are transforming the barbecue into an outdoor oven. This means
that the food you are cooking is not placed over the burners being used - but to one side.
A Roast chicken for example is placed to cook in the center of the barbecue on the burners
not in operation and then the hood is closed until ready. Mastering the indirect cooking
method will allow you in time to roast and bake on your barbecue.
Starting Tips
1. Pre-heat the barbecue
for 5-10 mins. before indirect cooking.
2. Place hood down and turn all burners on full during this
time.
3. Turn middle burners off.
4. Place food either directly on grill or inside a dish to
collect fats and juices above the burners not being used. 5. For improved
flavor marinate the food the night prior to cooking.
6. Ensure the hood isn't opened excessively during cooking as
this will allow heat to escape thus prolonging cooking time.
7. To ensure meals like pork don't dry out place water or apple
puree in the dish under the food.
8. Turn food over halfway during cooking time to fully brown all
over.
Cooking
Guide
For cooking times please follow the suggestions listed below.
Chicken
70-90 minutes on medium-high
Fish Fillets
8-10 minutes on medium
Fish - whole
25 minutes per pound on medium
Beef Roast
45-60 minutes per pound on medium-high
Leg of Lamb
50 -70 minutes per pound on medium-high
Potatoes - wrap in foil
1 hour on medium-high
Leg of Pork
60-70 minutes per pound on medium-high
Pork Spare Ribs
40 minutes on medium-high
When you have
finished cooking burn off the surface cooking residues and use the brush when it has
cooled down to clean all the cooking surfaces. Turn off the gas bottle and close lid, when
the barbecue has cooled.
|
