It’s finally starting to feel like summer, and the Pams new BBQ range is here to get you outside and grilling in the heat! Try out our new range and follow along the tips and tricks that go alongside them for the ultimate BBQ bash.
Make your grill naturally non-stick!
Simply cut a potato in half and rub the inside flesh all over the hot grill or grate. The starch from the potato creates a non-stick surface perfect for repelling any kind of sticking for easy flipping.
Top Tip: to make things even easier, pierce the potato with a fork before rubbing in the grill so that your hands don’t get too close to the heat!
For ultimate flavour, cook sausages low & slow and never prick!
Cook your sausages slowly over a low to medium heat until they are just cooked through. Once nicely golden on the outside, take off the heat and serve for the best tasting sausage! Cooking sausages on a high heat means your sausages may split from the pressure and dry out. Similarly, pricking sausages before cooking means the precious juices will escape leaving you witha dry and less delicious sausage!
Add an ice cube for juicy patties!
Next time it’s burger night at your house, try this hack! When you add your meat patties to the BBQ grill, gently press an ice cube into the middle of each pattie. The melting ice cubes will prevent the patties from overcooking as well as adding extra moisture!
Get creative with BBQ’ing vegetables!
Barbeques are a vegetables best friend. Don’t be afraid to get creative and try chucking any vegetables you have on the grill! We love summer classics like corn cobs and asparagus, but try something new like root vegetables! Beetroot, potatoes or even kumara become smokey and delicious when barbequed. Just thinly slice your vegetables and toss them in a little olive oil, salt & pepper before chucking on the BBQ!
Top Tip: If you are serving vegetarian or vegan guests, cook all of your vegetables first while the BBQ is still clean before cooking any meats.
Try cleaning your BBQ with an onion!
While the grill is still hot after cooking, pierce half a white onion with a fork and use it to rub the inside all over the BBQ grates and any other dirty hot plates. The onion’s juices will release and work to remove any stuck charred bits. An extra perk is that it adds a bit of natural flavour for your next BBQ session!
A meat thermometer is a handy kitchen tool that helps with properly cooking meat, especially whole cuts, by measuring the internal heat. When using a thermometer, insert it into the thickest part of the meat for the most accurate results.
Extra tips and tricks!
Rest your meat! For extra flavour and juicy results, it’s always ideal to rest your meat before slicing and serving. Allowing the meat to sit undisturbed for 5-15 minutes after cooking, means the juices will redistribute and properly settle.
Don’t move the food around. The few times you flip something on a hot grill, the better! Leaving meat and vege to do their thing on the grill is ideal to minimise sticking.
Avoid putting cold food directly on the grill! Make sure your food (meats and vegetables) comes to room temperature outside of the fridge before adding straight to the BBQ. This allows for your ingredients to cook more evenly when grilling.
Make your BBQ a success with these kitchen essentials