Barbequing meat is easy to learn, but hard to master. Fortunately, renowned chef Steve Bonnyn has decades of culinary experience under his belt, and he shares simple but essential tips that’ll help you perfect your BBQs.
1. How do you recognise a good piece of beef?
“Look out for the marbling in the meat. The marbling is not the fat that is around the meat, but rather, the little white flecks in the beef. This is the key to its flavour. The higher the amount of marbling, the higher the quality of the beef. The marbling is an indicator of a flavourful, tender and juicy cut.”
2. What types of sauces go well with grilled meats?
“Grilled meat needs a strong, pungent sauce, such as a cayenne pepper sauce. These sauces are also delicious with fried or grilled sausages. A roasted or barbecued piece of meat is also commonly served with a fatty, slightly citric sauce.”
3. How do you add flavour to a piece of meat after it’s cooked?
“Brush the meat with some good olive oil. Before doing so, try to add a dash of flavour to the oil. I always make sure that there is a clove of garlic, as well as some rosemary and thyme to aromatise my oil. And instead of using a brush, use twigs of rosemary and thyme to spread the oil on.”
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