Well I don’t know what part of Oz you guys are in, but where I am, the boardies and bikinis have well and truly been packed away, and the winter woolies are out in force. This means that it’s time for some cold weather comfort foods, and in that regard, is there is anything better than a good, old-fashioned winter roast?
Well, the surprising answer to that question is: maybe. What about a new and improved winter roast that is cooked not in the oven, but on the barbie?
That’s right, thanks to the prevalence of hooded BBQs, backyard chefs everywhere are finding that they can be used for much more than steaks and snags. What’s more, many people actually prefer the taste of BBQ-roasted dishes that would traditionally be cooked in the oven.
The flavours that the BBQ infuses into the food tend to be richer and have more character.
So what’s the secret to barbecuing a winter roast?
Well the main secret is to turn your BBQ into an oven, which means dropping the hood and taking advantage of the convection heat produced, as opposed to the direct heat from the burners. So let’s start with that:
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).
Step 2: Take the meat out of the fridge and allow it to reach room temperature. This will ensure even cooking. 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 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 foil and allow it to rest for 10-20 minutes in a warm area (i.e. not outside in the freezing cold!).
Step 6: Carve and enjoy!
What do you think? Have you ever barbecued a roast? Do you have any additional tips or questions? Leave your comments below.