The new technique for BBQing meat is "low and slow". The idea is that you use less heat and more time to get a better result with less chance of burning the meat. 

The usual technique is to throw a steak or sausage on the BBQ and burn it to a crisp, but with a large piece of meat, cooking for a longer period of time results in a much more flavoursome piece of meat. 

Here at Butcherman we focus on selling a higher quality of meat and rely less on marinading to disguise the underlying faults. 

3 tips for BBQing meat

  1. Rest the meat once removed from the hot plate of BBQ. Keep a tray next to the grill and cover in olive oil to give the meat extra flavour while resting. 
  2. When cooking steaks, one technique is to cook them in the oven at 125 degrees celcius for 45 minutes until they reach an internal temperature of 55 degrees celcius. Then sear on the BBQ for a 2 minutes each side. 
  3. Clean your hotplate once your done by cranking up the heat. Some people like to douse the hotplate with beer or vinegar and scrub down with a wire brush. 

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