Glazes give a glossy sheen to cooked food and add subtle flavor. Melted jam is a glaze in its simplest form and works for both sweet and savoury foods. Brush glaze on food at the end of the cooking time or as soon as the food comes off the grill.
Direct or indirect heat?
Boneless chicken pieces do well grilled quickly over direct heat, but bone-in pieces take longer and direct heat alone would burn them. Use indirect heat for bone-in pieces.
Avoid extra virgin olive oil in marinades or adding sweet barbeque sauce to meat before cooking. Both burn and smoke on contact with barbecues. Instead, use a light olive oil, or vegetable oil in marinades or brush on sauce during the last few minutes of cooking.
Getting clever with marinades can also really inject some life into your BBQ.
Have some pre-marinated meat options handy so you can get a huge range of flavours, textures and spices without even having to pick up a whisk. Or try your hand at these easy marinade options:
Spicy paprika rub: simple but tasty, and great on virtually any meat. Use 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon flaky salt, ½ teaspoon chilli powder. Combine all then massage into, or sprinkle over, chicken, beef or lamb.
Sticky barbecue marinade: so simple, so effective! Take 2 tablespoons Worcestershire sauce, 2 tablespoons BBQ sauce, 1 tablespoon balsamic. Combine all ingredients in a screw-top jar and shake together. Great for steak and chops, or as a baste for whole scotch/sirloin fillet—simply brush on every 10 minutes while it’s on the grill.
Herbed butters: great for steaks, vegetables and potatoes. Pack into pots/ramekins (they’ll keep for a week) or roll onto a sheet of baking paper like a sausage, twist the ends together and slice.
Blue cheese and thyme butter: Mash a soft blue cheese with 50gms softened butter, chopped fresh thyme or chopped chives. Great with BBQ steaks.
Wholegrain mustard and parsley butter: Beat together 50gms softened butter with 1tbsp chopped fresh parsley and 1 tbsp wholegrain mustard. Brilliant with steak.
Anchovy butter: Mash 1-2 anchovies with the juice of 1 lemon. Mix into 50gms softened butter with 2-3 drops Tabasco or chilli sauce. Perfect for fish.
What about vegetarians?
Vege skewers: marinate courgettes, eggplant, capsicums and mushrooms in garlic, lemon juice, basil and olive oil. Thread onto skewers and grill.
Corn on the cob: pull the stringy bits off sweetcorn husks, brush liberally with olive oil (don’t use butter, it can burn on the BBQ) wrap in foil then cook on the grill for about 15 minutes.
Haloumi: With a high melting point and a texture to die for, this cheese is perfect when quickly cooked on your BBQ hot plate. The outside becomes golden brown, while the inside goes all creamy and gooey. Great in salads or in a burger.
Wine to match
Wine is the perfect compliment to a BBQ and the New World Wine Awards has something to suit every mood and food. From crisp Sav’s to food friendly Pinot Gris, through to summery Rosé and a wide range of reds to bring out the best in steaks, burgers and sausages!
Check out the New World Wine Awards for our top picks and some great recipes.
Barbecue care tips
A barbecue is the centrepiece of Kiwi summer dining. An outdoor grill that is kept constantly clean will stay in good working order for a long time and will ensure that the food always tastes great.
Barbecues should be cleaned after every use and at the beginning and end of the barbecue season. Every barbecue is different, so check the manual or ask your retailer for advice.
Here are some easy tips to keep your BBQ clean:
- The easiest way to care for your barbecue is to clean it after every use. Simply wait until the grill has cooled down (but is still quite warm), and use a wire brush or a crumpled up piece of aluminium foil to brush off heavy marinades or food residue.
- For a quick clean pre-cooking: turn the heat right up, cut an onion in half and, using barbecue tongs or a fork, rub the cut side of the onion on the heated plate. The onion will help to de-grease the plate and pick up little bits of debris.
- Remember to turn off the BBQ after each use. Turn the gas bottle off before turning off the BBQ knobs. This will allow any excess gas to be burnt away.
- Always check that the barbecue isn't hot to the touch before handling the grates or any other area of the barbecue for cleaning.
- Clean the exterior of the barbecue with soapy water and a rag.
- Remember to turn the BBQ off after each use. When you have finished cooking, turn the gas bottle off before turning off the BBQ knobs, this allows any excess gas to be burnt away.
- Always keep the grill covered when not in use. If possible, store indoors if you’re not using it for a few months.
- Never use oven cleaner on a gas grill. Also, don't get oven cleaner on the exterior of the grill, where it can damage the finish or enamel.
- If you have cast iron burners or cooking surfaces, once the BBQ is cooled, spray Canola oil on the surface to prevent rusting. Don’t use olive oil, butter or margarine.
- Stainless steel BBQs can be susceptible to surface rust. This can be easily removed by using a fine scourerer with soap.