The smell of snags on the barbie and steak sizzling is synonymous with Australia Day.
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The outdoor grill is the preferred method of cooking for January 26 feasts and a Riverina chef said there are ways to spice up your meal.
Coffee Niche chef Ryan Dedini said the trick to the perfect steak lies in the way it is cooked.
“The smells of a barbecue is what Australia Day is all about,” he said.
“It’s not super hard to up the ante.”
In addition to cooking meat at the proper temperature, Mr Dedini said people are becoming more experimental with marinades and spices.
Barbeques Galore owner Dave Leonard said it is a good time to look at barbecue safety and maintenance.
He encourages people to ensure hoses are connected properly and the gas bottle is turned off after use.
Chef Ryan Dedini’s tops barbecue tips:
- Pre-heat the barbecue and allow meat to reach room temperature before cooking.
- Marinade meat the night before.
- Drain excess marinade off meat.
- Do not overcrowd the barbecue.
- Buy cuts of meat with a little fat through the meat to keep meat moist.
