For those of us that still enjoy a hot roast lunch on Christmas day, we’re faced with a bit of a dilemma in Australia: we don’t want to be stuck in a hot kitchen. We want to be outside – in the breeze, by the pool, with the family…depending on the family.
So what’s the solution?
To move the cooking outside and cook your roast on the barbie.
Not only will you avoid baking yourself as much as the chook you’ve got in the oven, but you will utilise the unique flavours that a BBQ infuses into the food and probably make this Christmas roast the best one ever!
Just the follow the simple steps below*:
Step 1: With the hood* down, preheat the BBQ in accordance with the type and cut of meat^ you are intending to cook (usually about 180-200°C).
* Note that you need a hooded BBQ in order to properly roast.
^ In terms of your choice of meat, anything goes on Christmas day. Chicken, pork, beef, turkey – you really can’t go wrong.
Step 2: Take the meat out of the fridge and allow it to reach room temperature. This will ensure even cooking throughout. Brush it with oil and season with salt, pepper and any other herbs and spices that take your fancy.
Step 3: Place the meat in a roasting tray in the centre of the BBQ. Turn off the burners directly below the tray to ensure that the heat all around the roast is doing the cooking (convection), as opposed to the heat directly beneath it (conductive heat).
Tip: If using a roasting rack instead of a tray, place a tray of some sort beneath the rack to catch all of the dripping juices. These juices can then be used to make a delicious gravy.
Step 4: Cook the roast with the hood down for the recommended amount of time. Check that it is done by placing a meat thermometer in the thickest part of the roast and away from the bone. Avoid lifting the hood too often; studies show that each time the hood is lifted, the BBQ loses 10-15°C, which will add to the cooking time.
Step 5: Once cooked, remove the roast, wrap loosely in al-foil and allow it to rest for 10-20 minutes in a warm area#.
Step 6: Carve it up, serve it up#, raise your glasses, wish everyone a Merry Christmas and dig in!
# If your family prefers a cold Christmas lunch, cook your roast the day before or earlier in the day, slice thinly, allow to cool and place in the fridge until you’re ready to eat.
Next Week: A hearty barbecued roast is best complemented by something refreshing and sweet. Why not add some delicious barbecued fruits to the Christmas platter? Tune in next week for my top 10 favourite barbecued fruits and how to cook them.