More tender cuts are generally recommended for the BBQ/Grill. Using marinades can help to keep these products succulent and prevent the meat becoming too dry.
1. Turn on your BBQ or grill at the desired temperature
2. Remove your meat from its packaging and allow to 'bloom' at room temperature for at least 20 minutes.
Chef's Tips - Make sure either your BBQ or the selected cut is oiled as this will help to prevent sticking
When cooking larger joints sear on a high heat, reduce the temperature and roast on an elevated shelf in the BBQ for the desired finished result.
The Best Cuts to Use
Beef - Fillet Steak, Sirloin Steak, Rib Eye Steak, Rump Steak, T Bone Steak
Lamb - Leg Steak, Noisette, Loin Chops, Best End Chops, Chump Chops, Cannon , Neck Fillet
Pork - Fillet, Loin Steak, Loin Chops, Chump Chops, Spare Rib Steak
Poultry - Breast, Leg