Want to add a touch of spice to your next barbecue?
Char-Griller's three new flavours will do the trick.
Char-Griller All Purpose Rub (RRP $12.95) is made from a unique blend of aromatic herbs and spices perfect for grilling, and low and slow barbecue cooking. The versatile flavour complements all dishes and is delicious on meat, poultry, seafood and vegetables.
The Char-Griller Brisket & Beef Rub (RRP $12.95) is a mildly spicy and peppery blend with subtle savoury notes, perfect for pairing with red meat such as beef brisket and steaks.
CharGriller Ribs & Pork Rub (RRP $12.95) is a well-balanced sweet, smoky and mildly spiced, aromatic blend ideal for American style low and slow pork ribs.
Barbecue expert Nathan Roberts from Basting Bros BBQ says one of the most common questions asked is on the time and temperature required to cook. His answer is that you have to go by "doneness" of the protein you are cooking. No two cuts will ever cook exactly the same.
Here are his top tips:
COOK to doneness; don't try to go by time/temperature. Use a digital thermometer as a guide only, especially for bigger cuts of meat. You want bigger cuts to feel like you are probing butter with a warm skewer or knife.
RESTING meat is one of the most important things you can do when barbecuing. Usually with bigger cuts of meat you need to rest them for a minimum of two hours after you have finished cooking; with smaller cuts like steak, allow 10 minutes.
WHEN selecting a steak, don't always go for the cheapest option. Select the best you can within your budget. Remember, a thinner cut will cook quicker and give you less room for error during the cooking process.
NO MATTER what fuel source you are using always make sure you are cooking over a consistent temperature inside the cooking chamber.
I RECOMMEND using oil as a binder only, then patting your dry rub after application. Using an oil with a high smoke point such as grape seed, rice bran or peanut, will serve you well.
BEFORE cooking it's important to work out what spices, or dry rub, you are going to use with your protein.
Here's a tasty recipe to try at your next barbecue.
BBQ Roasted Split Chicken
Serves: 4 Prep Time: 20 min Cook Time: 40mins
1.2kg fresh whole chicken, butterflied
Char-Griller All Purpose Rub
Vegetable/Canola Oil to rub
Heavy duty foil
Hot Plate Liner
1. To prepare chicken, begin by cleaning chicken and cutting down the backbone to butterfly.
2. Pat chicken dry with a paper towel and then apply a small amount of oil and massage all over.
3. Using the Char-Griller All Purpose Rub, shake over entire chicken, ensuring an even coating all over. For an extra flavour lift, separate skin from breast meat and apply some additional rub with oil underneath skin layer.
4. Allow chicken to marinate in fridge for at least 30-45 mins before cooking
5. Preheat gas BBQ to a medium-high heat (200°C). Cut a hot plate liner to size of chicken and place on BBQ hot plate.
6. Remove chicken from refrigerator and place onto the liner. Grill the chicken with BBQ hood closed for approx. 20 minutes on each side until it is cooked through and skin is golden.
7. To check if chicken is thoroughly cooked, internal temperature of chicken should be at 165°F (75°C) when thermometer is inserted into thickest part of thigh, or thigh juices should run clear when pricked with fork.
8. Remove chicken from grill and allow to rest 5-10 mins. Serve and enjoy.
Char-Griller BBQ Rubs are suitable for vegans and vegetarians and are free from genetically modified materials. The Brisket and Beef Rub and Ribs and Pork Rub are both gluten free.
Char-Griller BBQ Rubs are available from Bunnings stores nationally. For more information visit the Bunnings website.
The Senior has two Char-Griller BBQ Rubs packs, each containing three spice rubs, to give away.
For your chance to win, fill out your details below.
Entries close 11.59pm, January 31 2021.
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