Outback Bbq Cooking: A Beginner's Guide To Grilling

Outback barbecues offer a range of options for outdoor cooking, including gas, charcoal, and hybrid barbecues. The type of barbecue you choose will impact the flavour of your food—charcoal barbecues burn solid fuel, emitting smoke that imparts a distinct flavour, while gas barbecues provide a more smoke-free cooking experience. The number of people you plan to cook for and the amount of food you intend to prepare will also influence your choice of barbecue size and the number of burners. To enhance your outdoor dining experience, Outback offers a variety of accessories, such as fire pits, grilling tools, and barbecue covers. With proper care and maintenance, your Outback barbecue will provide you with a memorable cooking experience for years to come.

How to cook with gas vs charcoal

There are several differences between cooking with gas and charcoal, and each has its pros and cons. Here is a detailed and direct guide on how to cook with gas versus charcoal on your Outback BBQ.

Temperature Control

Temperature control is one of the biggest differences when cooking with gas versus charcoal. Charcoal grills can be notoriously difficult to control due to the many variables involved, such as the fuel source, oxygen supply, and wind conditions. Gas grills, on the other hand, offer precise temperature control with the turn of a knob, making them much easier to use.

Clean-up

Clean-up is also a factor to consider when choosing between gas and charcoal. Charcoal grills produce ash, which can be messy and cumbersome to clean. Gas grills, on the other hand, only require a quick brushing, making them much easier to maintain.

Warm-up Time

Warm-up time is another important distinction between the two fuel sources. Charcoal grills can take up to half an hour or more to reach the proper cooking temperature, whereas gas grills can be ready to cook in as little as 10 minutes. This makes gas grills a more convenient option for quick meals.

Smoke and Flavor

Smoke and flavour are essential elements of barbecue cooking, and the fuel source can make a difference. Charcoal grills provide a rich, smoky flavour that many barbecue enthusiasts prefer. This is due to the combustion of charcoal, which creates a distinct flavour profile. Gas grills, even with a smoker box attached, cannot quite match this smoky flavour. However, it is important to note that the drippings from your food falling onto the heat source create additional flavour-enhancing compounds, regardless of whether you use charcoal or gas.

Two-Zone Grilling

Two-zone grilling is a technique that involves having one area of the grill for searing and another for cooking at a lower temperature. This method is widely considered one of the best ways to grill a perfect steak. Both gas and charcoal grills can accommodate two-zone grilling, but it is easier to control the temperature of each zone with a gas grill.

Safety

Safety is always a priority when cooking, and there are some safety considerations to keep in mind with both fuel sources. Charcoal grilling can produce harmful compounds such as polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs), which can be carcinogenic. Proper techniques, such as using leaner cuts of meat and avoiding charring, can minimise these compounds. Gas grills have their own safety concerns, such as the risk of fire or explosion if propane gas leaks or is not used properly.

Using a multi-cooking surface

The Outback Hybrid BBQs now include a Multi-Cooking Surface (MCS) system, which is integrated into all Hybrid BBQs and made compatible with a range of different cooking surfaces. You can interchange between surfaces depending on what you are cooking.

The Outback cast iron steak grate is a great new accessory that can be used with the MCS. It can be used on gas or in conjunction with Outback Hybrid Briquettes to sear steaks, giving them that great restaurant 'criss-cross' finish and an authentic charcoal taste.

The MCS is also compatible with Outback's gloss-coated porcelain enamel cast iron grill. This surface can be used to cook a variety of foods, and the porcelain coating ensures that it is easy to clean after use. Simply wash it with warm soapy water and a non-abrasive cleaning cloth.

In addition to the steak grate and porcelain grill, the MCS system also includes a range of other cooking surfaces that can be interchanged depending on your specific cooking needs. These surfaces include lava rocks, hot rocks, and coconut shell briquettes. Each of these surfaces offers unique benefits and can enhance your outdoor dining experience.

Direct and indirect grilling

Direct Grilling

Direct grilling involves cooking ingredients directly over the fire, usually on a charcoal barbecue. It is perfect for quick preparations of smaller or thinly sliced meat or fish, or for searing large pieces. The temperatures are very high, usually between 175 and 230 degrees Celsius, and the cooking time is short, usually around 25 minutes.

To direct grill on a charcoal barbecue, first, ensure your coals are sufficiently warm by using a charcoal starter. Then, drop the glowing coals into the bowl and add more charcoal until your barbecue bowl is about 50% full. Wait until all coals have a grey layer of ash.

For a gas barbecue, preheat your barbecue for about 10 minutes with all burners fully open. Then, place your ingredients on the grid and grill them using the direct radiant heat of the fire.

Remember to stay near the barbecue at all times when direct grilling, so you can regularly turn your ingredients.

Indirect Grilling

Indirect grilling, also known as 'low and slow grilling', involves cooking ingredients next to, rather than above, the fire. This method is perfect for slowly grilling bigger and thicker pieces of meat or fish without burning them, as they are cooked evenly all over. It is done at a medium temperature, using the circulating gases in the barbecue.

To indirect grill on a charcoal barbecue, move the coals to one side of the barbecue bowl, so you can grill on the other side. It is best to use a barbecue with a lid or dome, which radiates heat from above, cooking your ingredients on all sides.

For a gas barbecue, turn off certain burners once your barbecue is heated up. If you have two burners, turn off one of them and put your ingredients above the unlit burner. If you have three or four burners, turn off a burner in the middle and place your ingredients above it.

Indirect grilling usually takes longer than 30 minutes and is done at temperatures between 120 and 175 degrees Celsius. Aromatics are often added during indirect grilling, such as wine, beer, or bouillon.

Avoiding flare-ups

Flare-ups are caused by fat, oil, or marinade dripping onto the coals or burners of your BBQ. They are more common in charcoal grills, as gas grills tend to have built-in drip guards that redirect fat runoff. However, flare-ups can still occur in gas grills if there is a large amount of grease buildup.

Trim Excess Fat from Meat

Before placing your meat on the grill, trim any excess fat or skin. For steaks, it is recommended to leave no more than 1/4 inch of fat around the edges. This will not only reduce the chances of flare-ups but also make your meal healthier.

Minimize Oil in Marinades

Marinades can add extra flavour to your food, but they can also increase the risk of flare-ups. Reduce the amount of oil in your marinades, and blot away any excess oil from marinated meat with paper towels before placing it on the grill. Ensure that your marinade is not dripping off your food and onto the heat plates and burners.

Use a Drip Pan

Place a drip pan under the grates to catch any fat drippings before they reach the heat source. This is especially important if your grill has a rotisserie attachment, as excess fat can cause flare-ups and make a mess that can damage your grill over time.

Preheat Your Grill

Preheating your grill properly is crucial to burn off any debris from previous grilling sessions and prevent sticking issues. Allow your grill to heat up for 15-20 minutes before adding food. This will give any excess grease a chance to burn off.

Build a Two-Zone Fire

Create a fire that is hotter on one side than the other to minimize the risk of flare-ups. If using a charcoal grill, pile your coals on one side and leave the other half empty. If you're using a gas grill, simply leave one section of burners turned off. This way, if a flare-up occurs, you can move your food to the cooler zone.

Grill with the Lid Open

When grilling fatty foods, keep the lid open. This will allow you to monitor your food and react quickly if a flare-up occurs.

Keep the Grill Out of the Wind

Set up your grill in a sheltered area, away from drafts. Excess oxygen will cause the fire to burn hotter, increasing the risk of flare-ups. Charcoal grills have air vents to control oxygen flow, so keep these in mind when choosing a location for your grill.

Remember, if a flare-up does occur, don't panic. Simply move your food away from the heat source and adjust the temperature. If necessary, close the lid to starve the fire of oxygen.

Cleaning and maintenance

Grills, Griddles, and Hood

To clean the grills, griddles, and hood of your Outback BBQ, use warm soapy water and a non-abrasive cleaning cloth. Avoid using a dishwasher, as the weight of these components may cause damage. A chrome cleaner can be used if needed. To prevent rusting, wipe the surface with cooking oil after rinsing and drying.

Trolley, Body, and Utensil Trays

Clean the trolley, body, and utensil trays with a cloth soaked in hot soapy water, then dry. Remove excess fat and debris from inside the body using a plastic or wooden scraper. Avoid using abrasive cleaners, as they may damage the surface. If rust appears, treat it with a suitable rust inhibitor and repaint with heat-resistant paint.

Drip Tray and Foil Liner

After each use, remove excess fat and food debris from the drip tray and foil liner using a plastic or wooden scraper. Regularly wash the tray and liner with hot soapy water to prevent hazardous fat fires. You can also line the drip tray with aluminium foil for added protection.

Burners and Flame Tamers

Regularly inspect and clean the burners to ensure proper functioning. Remove them and use a wire brush or pipe cleaner to clean the burner holes, being careful not to enlarge them. Check the gas valve and ignition electrode for any signs of damage. Additionally, ensure that the portholes are not blocked.

General Maintenance

• Always perform an annual leak test on your gas barbecue, following the instructions in the manual.
• Never cover more than 50% of the barbecue with a solid grill to ensure proper ventilation.
• To avoid flare-ups, trim excess fat from meat and adjust the burners to a lower setting.
• Ensure all knobs are turned off when you finish cooking.
• Regularly empty the drip tray, especially when cooking fatty foods, to prevent fat fires.
• Clean the grills and griddles by turning up the heat for 5 minutes after each use and brushing them down.
• Inspect your barbecue regularly for dampness or condensation, and dry it when necessary.
• Use a barbecue brush or a dual-purpose wire brush and scraper to remove food residue and prevent fires.

Frequently asked questions