YOUR BBQ QUESTIONS answered

NEW IDEA’S FOOD DIRECTOR BARBARA NORTHWOOD REVEALS HER TOP TIPS...

Q WHAT’S BETTER, GAS, WOOD OR COAL? it’s

A it's a personal choice, but I prefer gas. Wood and coal both heat to a greater heat than gas, but they’re harder to control as you can’t turn down the heat like you can with gas. They can also cause more flare-ups that burn the food and are messy to clean. Gas is convenient, easy to start up and there are different heat zones on the grill rack and grill plate for meat and vegetables – plus, it’s easy to clean.

Q I ALWAYS END UP WITH CREAMATED SNAGS. WHAT AM I DOING WRONG?

A it sounds like the heat is too high! Sausages are best cooked over a moderate heat, and don’t walk away, as they need to be turned regularly with tongs so they cook evenly. Never pierce or prick sausages with a fork or knife before or as you’re cooking them, as the moisture and flavour will escape. And remember, they need to be cooked through to the centre. Q HOW DO I COOK THE PERFECT STEAK?

Q HOW HOW DO I COOK THE PERFECT STEAK?

A steak should be about 2cm to 6cm thick. Trim excess fat. Brush both sides with oil. Cook on a pre-heated grill over a high heat until the first signs of moisture appear, turning once. Test if they’re done using the back of your tongs. Rare feels soft, medium springy, and well-done firm. Remove and stand steak for two to three minutes, lightly covered with foil, to keep warm.