Tips for the perfect summer BBQ
Take your barbecue to the next level with spice rubs, woodchips and the secret to tender juicy meat.
The summer backyard barbecue is a timeless ritual that’s part of our national identity. It doesn’t need to be a special day - any excuse will do - and we’re outside standing over a hot grill, with friends and family around. Blowflies, mosquitos, pets and the odd argument about sport or politics are all part of the fun.
But the truth is some of us are winging it, serving our guests charred sausages and overcooked meat with a refreshing beverage to wash it down.
Fortunately, all it takes is a few tweaks in technique for you to nail your summer barbecue. Before you know it, you’ll be experimenting with smoking and woodchips, and impressing everyone with your perfectly cooked steak, fall-apart brisket, ultimate sausages and spicy chicken kebabs.
RACV Chef Srinath Bandara says the key element to a perfect barbecue is how long you rest the meat, chicken or fish after cooking. He’s also a big fan of woodchips to add smokiness and flavour. Follow his tips and tricks below to make your next barbecue a sizzling sensation.