Sizzler – More Barbeque Myths

There are lots of myths and stories about the right way to cook on the barbie and it's often hard to know what's right or wrong.

So here are some tips you can trust!

The right temperature: People often believe that meat should be cooked at an extremely high temperature to kill any bacteria. In fact it's best to cook at a temperature that's right for the food because there's very little bacteria within the food itself. So for medium or rare steak cook it at a high temperature to seal in the flavour. For chicken and seafood cook a little slower. Even lower heat levels kill bacteria so no, it's not necessary to cook at really high temps.

Is rare OK: If you sear steaks quickly on the outside then the bacteria is killed and the inside remains rare. It also tastes better this way. Chicken and seafood should be cooked through because there are more contamination issues, and hamburgers and rissoles should be cooked through too because the meat has been minced so bacteria can get through to the inside.

Connection between char grilled food and carcinogens: Overcooking, burning or charring can cause carcinogenetic properties to occur in food. It's best to cut off the charred piece and don't eat it.

When to clean the grill: Make sure it's clean before you start to cook. Whether this means you clean it after you've finished so it's ready for the next barbeque, or if you to choose to clean it immediately before cooking doesn't really matter. But remove any stuck on leftover bits from the grill to avoid vermin and with a cast iron grill make sure to oil it down to stop it rusting.

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