dining on a steak with tongs and if the meat rebounds, it is cooked. Allow the meat to rest for a few minutes before serving. 14. By this time you’ve had a few cold ones, you are ready to train the other guests to take the reins. 15. Finally, and rightfully so, a barbecue is a fun occasion for all, so keep it fun by doing a checklist a few days in advance. Let’s not be running around and looking for some good sea salt, tools or a bucket for cold beer at the last minute.
Cheat meal Don’t fancy going DIY? Take the hassle out of your next barbie with these grill packages
Raise the steaks
Chef-owner of Cococabana and CoCoNuts Jean-Paul Gauci shares his tips for the ultimate Father’s Day barbecue. By Apple Lee 1. Check the weather forecast for obvious reasons. 2. The kids will generally love having first dibs from the grill. It’s good to know that you have prepared enough food for all with little left over. 3. Depending on the type of grill you’re using, keep your charcoal dry, soak your wood or check that the gas bottle is full. Kindle the wood instead of using chemical fire lighters. 4. Make sure all the ingredients are in the refrigerator the night before. Remember to prepare some good grilling veg too. 5. Your essential tools will include a good cutting board with a drip canal, sharp knives, long and short tongs, a small fan, trivet (wire tray with a tray under to catch any liquids) and a good thick cast (iron grill top is the best). 6. Don’t overlook the importance of condiments and sauces. A good rock salt, pepper and chill grinders, cheese for grilling, olive oil, mustard, Chimichurri and a squeeze of lemon all take things to another level. 7. After spending many years behind the grill, I’m most impressed by the Argentinian Asado grill. Use ember charcoal for your main source of heat and a good hardwood such as oak or
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The Butchers Club
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LOVE EAT Apart from being a popular burger RS joint, The Butchers Club also sells a variety of dry-aged meats and seafood. It stocks a hefty barbecue pack available for order and purchase for $980. thebutchers.club
hickory to give your meats a smokey flavour. Cherry and apple wood are especially good for pork and seafood, but generally speaking, oak and hickory suffice for all. 8. Remove all ingredients from the refrigerator – apart from fillets and small seafood – before your guests arrive to allow them to temper. This will make it a lot easier to control the cooking process, and also makes for a nice display too! 9. Start your barbecue with some simple salads and slow cook onions and peppers on the grill. The onions will give out a wonderful aroma. 10. Season your meats with coarse salt only. Add pepper and other seasonings at the last minute. 11. Once the fire is down, leaving only embers, which will give off more heat than a huge fire, you are ready to Asado grill. I generally start with bigger joints and sausages then work my way up to the more tender delicate parts and seafood – while always keeping some veggies going. 12. Avoid using oils for grilling. 13. Don’t poke the meats or move them around before they are ready. Apply tender pressure
Morton’s The Steakhouse
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FAM The famed American steakhouse ILIES now offers a range of takeaway steak kits, so you can enjoy its house specialities anytime you want. Its Ultimate Grill packages are ideal for families of up to eight and include a selection of center-cut filet mignons, prime ribeye steaks and New York strips. mortons.com
Invisible Kitchen Priding itself as Hong Kong’s ‘greenest’ caterers, Invisible Kitchen offers responsiblysourced ingredients using sustainable seafood, freerange Australian chicken and organic veggies straight from local farms. invisiblekitchen.com
FOR FRIENECOEATE DLY RS
