So you think you've been a barbecuing expert for yonks? Welcome to the real art of it.

If you're the type of outdoor chef that ends up shrouded in smoke while throwing snags on the barbie, then it's time to revise your barbecue basics. With a few easy rules your technique will be so improved you'll be marinating, tossing and turning with the art of a Japanese teppan yaki chef.

Gas barbecues are the Rolls Royce of barbies. Although you might pay as much for one as a kitchen stove, they're definitely the way to go as they're much easier to light and use. But if you're a purist and go for a charcoal barbecue, then never use petrol, paraffin, metho or lighter fuel. They're dangerous and leave a nasty taste in the food.

If your gas barbie has been a bit neglected and needs some TLC, here's how to clean it up:


Cleaning up
1. Wash the parts you can reach with hot soapy water. Remove the drip tray gently, tapping it to loosen the rust, and scrape out the old sand. Replace with new aluminium foil and clean sand, but don't use beach sand as the salt will corrode the metal.

2. Wipe a film of soapy water over all the hose connections to check for gas leaks. If there's a leak, the soapy water will bubble as the gas is turned on. Tighten the fittings with a spanner or take the bottle and hose to an authorised repairer.

3. Remove the hotplates and check the burners; replace if necessary. Check the volcanic rocks - if saturated with grease, replace them and heat the new rocks at full heat for 20 minutes before cooking.

4. Scrape the hotplates and grids thoroughly with a barbecue scrubber, then wipe with vegetable oil, using a barbecue scrubber to work the oil well in.

5. Sand off any old flaking varnish or finish from the wood surfaces and recoat with an exterior oil finish.


Essential barbecue tools
Scraper/combination wire brush
Tongs
Fork

Getting started
Now that you're all cleaned up, get the gas bottle filled and turn her on. Heat up the barbecue well before cooking and use a spray oil to moisten the hotplate and grill.

Cooking
As with grilling or frying, the less turning and handling of food the better. Sear meat quickly over the hottest part of the fire to retain the juices and then move it to a less fiery part of the grill.

How do you like it?
With a little practise you can tell when your meat is done with the touch of your finger or tongs. Depending on how well it is cooked, the meat should give the same feel as if you were pressing on the fleshy part of your palm below the thumb. Use this finger test as a guide to cooking your beef the way you like it:



Rare - touch your thumb and forefinger together and press on that fleshy part below your thumb - it feels soft to the touch and a little bouncy. A rare steak will feel the same. As a guide, sear a steak for one minute on both sides and cook for one minute more on each side. Rare looks like the photo above. Medium-rare looks like the photo below.



Medium - touch your thumb and middle finger together and press the fleshy part of your palm below the thumb - there's some give and it's springy to the touch. A medium steak will feel the same. Sear for one minute on both sides and cook for a further two minutes each side. The photo below shows the ideal medium steak.



Well done - touch your thumb and little finger together - there's no give and it's quite firm. This is what a well-done steak feels like. Sear for one minute on both sides and cook for a further four minutes or so each side (see photo below).



Never cut into the meat to see if it's ready - this will let the juices out and reduce its succulence. Pork and chicken should not be served rare, so if you must cut into it, first remove it to a plate. If the juices don't run clear it needs more cooking. Cooked flesh should be white and opaque with clear juices. Remember that lamb has slightly softer flesh than beef.

Finishing
Clean up the hotplate and grill, scraping away any leftover food and oil, and lightly spray with cooking oil to protect the surface.


Tips to avoid the dreaded bacteria
- Don't leave food lying around in the sun.
- Don't transfer cooked food to the same plate that held raw food.
- Don't use any leftover marinade as a sauce unless it's cooked first.


More reading
The Backyard Barbecue Cookbook ($32.50, Murdoch Books).

More contacts
Barbeques Galore, phone 13 12 54 or visit www.barbequesgalore.com.au.
Sunbeam 1800 025 059. Its electric benchtop grill is a good option when a big barbie is not for you.



More links
www.beefeaterbbq.com. Great gas grills and even a few good recipes.
www.sitro.com.au for a large range of gas barbecues under the Gasmate brand (see the photograph at the top of this article).