Grilling 101

POULTRY: Internal temperature should be cooked to 77C to 82C. Check this by inserting the thermometre into the thickest portion of the chicken.

BURGERS AND SAUSAGES: Internal temperature should be cooked to 71C. Becarfeul as burgers and sausages may appear charred on the outside while remaining uncooked inside.

ROASTS AND STEAKS: Internal temperature should be cooked to 71C to 77C. Tip: always clean thermometre with hot soapy water before reinserting into meat to test again.

VEGETABLES: Brush vegetables lightly with oil. Watch vegetables to prevent charring as they cook quickly.

TIP: To prevent contamination do not put cold or raw meats into hot or cooked meats.

Technique 101

PLANKING: Ideally suitable for fish (salmon), potatoes. Soak the board (hickory, oak, maple, or cedar) in warm water for at least three hours. Place board on preheated grill or barbecue, then place meat or vegetables on board, and remember to close lid of grill to properly cook.

SMOKING: Ideal for chicken, ribs, roasts or any meat that benefits from a smoky flavour. Place wood chips in foil pouch and puncture with small holes to let the smoke infuse meat.

INDIRECT HEAT: Ideal for tougher cuts of meat or any meat that benefits from slow cooking. Use a grill with burners turned off or a barbecue with slow heat and create a rotisserie like environment. Ensure that there is a pan to catch drippings.