Welcome back to Thrill of the Grill!

I’m here to make sure your next BBQ is not just good—but legendary. This week, I’m sharing some of my top tips to help you grill like a pro.

1. Preheat for Perfection

Think of your BBQ like an oven—it needs to be preheated to deliver the best results. A properly heated BBQ ensures:

• Even cooking: No undercooked centres or burnt edges.
• Non-stick grilling: A hot surface creates an instant sear, which helps prevent sticking.
• Flavour development: Those beautiful, caramelised grill marks develop when your BBQ is hot enough.

To preheat:

• Gas BBQ: Turn all burners to high and close the lid. Let it heat for 10–15 minutes.
• Charcoal BBQ: Wait until the coals are ashed over and glowing red before cooking.

Bonus tip: After preheating, clean the grates with a wire brush to remove any residue, ensuring a pristine surface for your food.

2. Oil the Food, Not the Grill

A common mistake is drizzling oil directly onto the grill grates. While it might seem logical, it often results in sticky, burnt residue and flare-ups. Instead, lightly coat your food with oil before placing it on the BBQ. Here’s why this works:

• Even coverage: Oil directly on the food ensures every inch is seasoned and protected from drying out.
• Better caramelisation: Oiled food reacts beautifully with the heat, giving you that perfect char.
• Safer grilling: It reduces the risk of flare-ups from dripping oil.

Pro tip: Use a high smoke point oil like grapeseed, canola, or avocado oil for the best results. Avoid olive oil, as it can burn at high temperatures.

3. Mastering Heat Zones

Understanding your BBQ’s heat zones is essential to cooking different types of food to perfection. Think of your BBQ as having two zones:

1. Direct heat (hot zone): Ideal for searing steaks, grilling prawns, and cooking thin cuts of meat or veggies quickly.
2. Indirect heat (cool zone): Perfect for thicker cuts, whole chickens, and anything that requires a longer cooking time.

How to Set It Up:

• On a gas BBQ, keep one or two burners on high for direct cooking and leave the others on low or off for indirect heat.
• On a charcoal BBQ, pile your coals to one side to create a hot zone, leaving the other side cooler.

Why It’s Crucial: Not all foods thrive on high heat. Chicken breasts can dry out, sausages might burst, and marinades can burn. By using the right heat for each item, you ensure perfect results every time.

4. The Power of Dry Rubs

If you’ve been relying on marinades, it’s time to switch things up. Dry rubs are the ultimate flavour booster, especially for open-grill cooking. Here’s why they’re better:

• No burning: Marinades with high sugar content can burn quickly, leaving you with a bitter crust.
• Enhanced texture: Rubs create a beautiful bark or crust on your food, sealing in the juices.
• Versatility: Dry rubs work on everything—meat, fish, veggies, and even tofu.

How to Apply a Dry Rub:

1. Pat your food dry with paper towels.
2. Generously coat the surface with your chosen rub.
3. Let it sit for 15–30 minutes before grilling to allow the flavours to penetrate.

Lachie’s Go-To BBQ Dry Rub:
This mix will take your BBQ to the next level:

• 2 tbsp smoked paprika (for that BBQ smokiness)
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground cumin
• 1 tbsp brown sugar (optional for a touch of sweetness)
• 1 tsp cayenne pepper (if you like a bit of heat)
• Salt and cracked black pepper to taste

Apply liberally and watch the magic happen!

5. Plan for Resting Time

While not directly tied to the grill, this step is critical. Resting your meat after cooking allows the juices to redistribute, making it more tender and flavourful. Cover your meat loosely with foil and rest it for:

• Steaks: 5–10 minutes
• Roasts or larger cuts: 15–20 minutes

Bonus Tips for BBQ Greatness

• Use a meat thermometer: This ensures perfect doneness without the guesswork. Aim for 54–57°C for medium-rare steak, and 74°C for cooked chicken.
• Experiment with wood chips: Adding a handful of soaked wood chips to your coals or in a smoker box on a gas grill gives your food an incredible smoky flavour.

What’s on Your Grill This Week?
Now that you’ve got these tips, it’s time to put them to the test. Whether it’s a classic Aussie BBQ with lamb chops and sausages or an adventurous seafood feast, these tricks will make all the difference.

Got questions or want to share your BBQ wins? Call in during Thrill of the Grill. Let’s keep the conversation sizzling!

Until next time, remember preheat, rub, and grill with confidence. Happy BBQing!