Summertime always means BBQ. For most Aussies, that means chucking a good hunk of meat on the grill as guests arrive, but there is a new trend in outdoor cooking that is gaining popularity here. Slow-cooking, which involves cooking or smoking meats low and slow on the barbie, is changing the way many of us dine alfresco.
Slow Cooking Brings Out The Flavour
While we still see our fair share of lamb, sausages, burgers, and prawns being grilled across the country, some among us are adding pulled pork and brisket to summertime menus. Slow-cooking utilises low heat and wood smoke to cook the meat longer, allowing the food to soak up the flavours of the smoke and spices rubbed into the meat. Slow-cooked meat tends to be very moist and tender, versus more traditional grilling that uses hot and fast methods to sear meat and other foods.
Slow-cooking meat has long been popular in America, where BBQ has a long history and many regional variations. Many Aussies are shifting their outdoor cooking habits to incorporate these slow-cooking techniques in the BBQ landscape. But, slow-cooking means you’ll have to think more carefully about your cooking time, and starting to cook in the wee hours of the morning is not unheard of for those who truly love this style of BBQ.
How to Slow Cook Using a BBQ
Whether you have a gas-powered grill or use charcoal to power your flames, you can make adjustments to just about any grill to try the slow-cooking approach at your next BBQ. Since the low and slow method refers to the low cooking temperature and the slow cooking time, you will need to know how your BBQ works and how best to control the temperature for your specific grill. You will essentially turn your grill into an oven and smoker, cooking the meat through indirect heat rather than by using a direct flame. Even if you do not own an off-set smoker, you can still slow-cook your meat.
You will put direct heat, usually through the use of charcoal briquettes, into only about one-third of your grill, keeping your heat source as segregated as possible from the remainder of the grill. You then place your meat, which has previously been seasoned or marinated, into the opposing section of the grill, as far from the heat source as you can.
In addition to your meat, you can add smoky flavours by creating your own smoker box. Place pre-soaked wood chips in a foil or aluminium pan, and cover the pan with foil. Poke holes to allow the smoke to escape, then place the pan directly over the heat source on your grill. Once you’ve fully mastered slow-cooking on the BBQ and want to become a true low-and-slow aficionado, you might consider purchasing a Weber Smoker Box to add to your permanent BBQ toolbox.
From here, it is a waiting game with lots of checking. You want to maintain your heat source consistently as well as make sure your wood chips stay replenished, checking your meat temperature every 45 minutes to an hour. Depending on the cut of meat, size, and desired outcome, you can cook for as long as 12-13 hours to achieve the final result.
Using a rotisserie is another great way to maximise the slow-cooking technique. By constantly moving the food during the low and slow cooking process, your meat will cook more evenly and the flavours will be more evenly distributed throughout. Weber has a great line of rotisserie accessories to add to your grill.
So, if you are looking to rank up your alfresco dining experience this summer, talk to the experts at Brisbane Appliance Sales. They have everything you need to get started on the ultimate backyard BBQ, and their complete line of grills and accessories means you’ll have just what you need for your next slow-cooking adventure.