Sizzler – Barbeque Myths - DOit.television

Remember these top tips for perfect barbeque results every time.

Seasoning: It's best to season meat during the cooking process, rather than before or after. With steaks for example season it just as you're putting it on the bbq as this will help retain its flavour. If you salt it before you barbeque it the meat will become dried out.

Hood up or down: For grilling steaks and sausages the hood should be up. For more delicate food such as fish in foil or a roast, which takes time, the hood should be down so the heat can build up and food can be cooked evenly.

Pricking sausages: Definite no no. If you prick the sausages all the natural juices escape while they are cooking. Today's casings can withstand heat and don't burst like they used to.

Avoiding sticking on the hot plates: Barbeques need to be clean, but still need to retain enough oil so food doesn't stick. Steaks have enough natural fat, but for low fat foods oil the grill a little before cooking.

Searing: Food should be seared, but not burnt, to a nice brown colour as this helps to bring out its natural flavours. And it only needs to be turned once when it's cooking.

So remember, rain hail or shine Sizzler is the best place to dine.

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