To market for BBQ
There's arguably nothing more iconic than a BBQ on Australia Day.
But as the lucky country gets increasingly more gourmet focused, this tradition is no longer just a matter of chucking a shrimp on the barbie. Even the humble snag has had a makeover or two in recent times.
So what makes a perfectly BBQ? Three artisan experts from markets across Melbourne may just have the answers.
To start off with, they naturally suggest that produce should be brought fresh and cheaper from butchers, poulterers and fish-mongers like themselves who serve Australians in the wonderful market atmosphere.
When it comes to sausages, pre-ordering is strongly recommended around popular times like Australia Day and Easter. Apart from the basics, specialty items abound at markets, such as: duck, quail, kangaroo and other game; a myriad of sausages; every cut of meat imaginable; marinades; and fresh seafood.
Here's more tips from the three experts.
Royce Hagen, Hagen Organics Butcher (Prahran Market & Queen Victoria Market)
Royce’s first rule is to opt for a cut with some fat to prevent it drying out.
With lamb, he suggests cutlets and butterflied legs as well as shoulders – emphasising the shoulder must be cooked on a low heat over a long period of time.
Loin chops are a great, affordable choice, but Royce suggests chump or forequarter chops, which have excellent flavour and don't dry out because they have that little bit of extra fat.
Lamb backstraps are also ideal, but should be cooked quickly, between 3 to 4 minutes on either side.
When it comes to beef, scotch fillet and porterhouse are the best cuts as they have great flavour and are easy to cook. Other great cuts include T-bone, rump, round, and oyster for their unique flavours (ask your butcher to tenderise the oyster steak).
You should cook a beef steak around 2.5 to 3cm thick for 4 minutes either side for medium rare. Add a couple of minutes if you like your meat well done, or take off a minute or so for rare.
And don’t forget, Royce says to leave the steak to rest for a few minutes after cooking.
Chris Gavriel, The Corner Chicken Shop (Queen Victoria Market) and John Cester’s Poultry and Game (Prahran Market)
We’ve all been served up burnt, tasteless chicken bits. Chicken can but shouldn't be the hardest to barbeque correctly.
Chris says the secrets to great barbecued chicken are: choosing great quality chicken in an excellent marinade; keeping the heat low so that the marinade does not burn; and basting the poultry often.
The result will be moist, tender, flavoursome meat, with smoky and deliciously crispy, marinated skin.
When purchasing pre-marinated chicken, Chris suggests you add a cup of water or, even better, chicken stock to the meat. Mix and drain all excess liquid but set it aside and use it to baste the meat as is cooks on the barbeque.
Chris sells a butterflied whole marinated chicken. It is vacuum sealed to keep all the yummy marinade on and in the meat. Simply slice the top of the bag, add the chicken stock and swish around, pour all liquid into a bowl and place the whole bird on the preheated barbeque.
Chris’ butterflied chickens require 15 minutes cooking time on each side and to be basted every 5 to 7 minutes.
Nick Miriklis, South Melbourne Seafood (South Melbourne Market)
For a lighter meal, seafood is a great option on the BBQ. The key here is to let the grill do the work and not to touch the fish any more than you have to.
Nick suggests cooking fish on a well-oiled hot plate. If the fish is particularly fragile, Nick says to try and flip it only once so the fillet remains intact and moist. You can also use a wire basket for whole fish, but remember to turn the heat down after five minutes so it doesn’t burn. It’s also a good time to close the lid of your BBQ if you have one.
For extra flavour, add some lemon wedges and spices to the cavity of the fish.
Nick‘s barbeque favourites include thick steaks of tuna, swordfish or salmon, as well as whole snapper or trout.
Of course, don’t forget prawns, calamari and scallops. Nick says it’s ideal to marinate these before cooking for an hour or so. You can purchase prawn cutlets already cleaned and deveined which makes the marinating process much easier.
If you decide to skewer your prawns, use two skewers as this will stop them from spinning when turning. And remember, shellfish should be cooked quickly over high heat. |