Food & Nutrition
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Show up the neighbours up with WH's barbie bible.
From steaks to burgers and kebabs, beef is the barbecuer's weapon of choice. Here's how to grill it good.
Pick the right kind
Sirloins are ideal. Eye-fillet, round and beef fillet are leaner cuts.
Before you grill
With lean cuts, use lemon juice or vinegar to break down toughness and marinate for at least 12 hours. A good marinade mixes one part acidic ingredients with two parts liquids like soy sauce, fruit juice or wine, plus mustard and spice.
Heat test
"Beef should be grilled over high heat and turned once when little pearls of blood start to accumulate on top of the steak," says Steven Raichlen, author of The Barbecue Bible ($49.95, Workman Publishing).
Grilling gaffe
Pressing down on your burgers as they cook may make cool sizzling sounds, but you're actually squeezing out juices that add flavour and keep beef moist.
Safety first
There are 5.4 million cases of food poisoning in Australia each year. The number one blunder? "Carrying out raw meat on a plate, cooking it, then putting it back on the same plate, cross-contaminating the bacteria," says Lydia Buchtmann from Food Standards Australia New Zealand. "Use a separate plate for cooked meat. And make sure burgers and sausages are cooked through."
The health factor
Beef is a great source of zinc and iron. Serve with vitamin C-rich vegies and fresh herbs to absorb as much of the iron as possible.
Extra credit
Make sure meat is at room temperature before you throw it onthe grill, so that it cooks evenly.
From steaks to burgers and kebabs, beef is the barbecuer's weapon of choice. Here's how to grill it good.
Pick the right kind
Sirloins are ideal. Eye-fillet, round and beef fillet are leaner cuts.
Before you grill
With lean cuts, use lemon juice or vinegar to break down toughness and marinate for at least 12 hours. A good marinade mixes one part acidic ingredients with two parts liquids like soy sauce, fruit juice or wine, plus mustard and spice.
Heat test
"Beef should be grilled over high heat and turned once when little pearls of blood start to accumulate on top of the steak," says Steven Raichlen, author of The Barbecue Bible ($49.95, Workman Publishing).
Grilling gaffe
Pressing down on your burgers as they cook may make cool sizzling sounds, but you're actually squeezing out juices that add flavour and keep beef moist.
Safety first
There are 5.4 million cases of food poisoning in Australia each year. The number one blunder? "Carrying out raw meat on a plate, cooking it, then putting it back on the same plate, cross-contaminating the bacteria," says Lydia Buchtmann from Food Standards Australia New Zealand. "Use a separate plate for cooked meat. And make sure burgers and sausages are cooked through."
The health factor
Beef is a great source of zinc and iron. Serve with vitamin C-rich vegies and fresh herbs to absorb as much of the iron as possible.
Extra credit
Make sure meat is at room temperature before you throw it onthe grill, so that it cooks evenly.
Got a secret that makes your beef barbie sizzle? Share your serving suggestions by leaving a comment below...
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If you press your forefinger to your thum press the part of your hand under your thumb. It should feel soft, if your steak feels like this it is rare. Continue along your fingers untill you get to your little finger which is well.