By Marie-Antoinette Issa.
When it comes to Aussie barbeques, Sean Hall, Executive Chef at 6Head and Head of Culinary at Meat & Wine Co, has the tips you need to elevate your backyard BBQ game. With years of expertise grilling premium cuts over open flames, Sean knows a thing or two about bringing out the best in meats.
Here, he shares his top tips for achieving that authentic Aussie BBQ flavour at home:
Cut to the chase
For a classic BBQ, Sean recommends sticking with tried-and-true cuts: "My go-to is definitely a beautiful aged rib eye on the bone or a classic Wagyu picanha known as a rump cap; and, what would a classic BBQ be without a juicy sausage bought from your local butcher?”
The key, he says, is to bring the meat to room temperature before grilling: "Bring it out of the fridge at least an hour before cooking and rub it with olive oil. Then season it well with salt and pepper. This approach lets the flavours really sink in while avoiding that overly chilled meat struggle on the grill."
For Sean, quality cuts only need a sprinkle of salt and pepper to shine. However, he’s not against experimenting with marinades - including truffle oil - for an unexpected twist.
"For chicken, I love lemon and herbs and, on seafood a Mediterranean marinade which includes garlic thyme, lemon juice and olive oil can work well.”
Char, char, char!
Achieving the perfect char without sacrificing juiciness is a common BBQ challenge. Sean’s trick is to prepare the charcoal carefully - allow it to reach the right temperature without any open flames before adding the meat. Removing excess moisture from the meat with a paper towel also helps to achieve that signature caramelised exterior.
Each protein also requires a slightly different approach to achieve perfect results.
"Always marinate chicken before cooking, this will help infuse the protein with beautiful flavours and keep the meat moist. Make sure your chicken skin is crispy to enhance that bite profile. I always baste my chicken while cooking to help with the flavour and to ensure you get that crispy profile,” says Sean.
In contrast, for beef, it’s important to select the best cut, bring it to room temp and hit it with a healthy coat of olive oil and salt prior to cooking. "Start on high heat to ensure you get that beautiful crust and finish off on a low heat to ensure you don't overcook it. Most importantly make sure you rest it prior to serving, this allows the muscle to relax and maintain flavour and moisture,” Sean explains.
Finally, while admitting that "fish is always a hard one when it comes to perfecting it at home,” to give it the best chance of success, Sean suggests cooking over medium heat to allow the fish to cook evenly. "Remember to not be shy with loads of garlic herb butter while cooking, this helps elevate the profile of the fish. Then, hit it with beautiful olive oil and fresh lemon juice,” he adds.
Up in your grill
Cooking for a crowd often means juggling several types of meat and sides at once. Sean’s tip: "Always start with your large protein cuts as they always cook the longest. This will allow you time to perfect the small cuts or fish and allow your large cuts the time required to rest prior to serving.” He also recommends using different heat zones on the grill to control cooking speeds and prevent overcooking.
Vegetables are the perfect way to finish off a BBQ. Sean suggests cooking them after the meat is done and the charcoal has cooled slightly, allowing you to serve everything together. Grilled zucchini, eggplant and corn pair especially well with smoky meats. For an extra kick, add a mayo with lime or lemon zest as a dipping sauce.
BBQ blunders to best avoid
A few rookie mistakes can turn a BBQ from delicious to disappointing, but Sean has solutions:
•Clean the grill before starting.
•Preheat the charcoal and wait until it’s hot before grilling.
•Oil the grill to prevent sticking.
•Don’t skimp on charcoal. It’s better to have too much than too little.
•Use a lid on the grill to draw smoke over the food, enhancing that smoky flavour.
•Avoid cutting the meat too early. Let it rest to maintain juiciness.
For Sean, BBQs are more than just cooking - they’re about creating memories. He recalls one of his favourite experiences: slow-cooking tomahawks on a property in Gosford, surrounded by friends and the scenic Aussie countryside while sipping Shiraz from the Barossa Valley.
"Cooking over hardwood is very special and hits the protein with beautiful aromas that infuse the meat in a way only smoke can. There is nothing better in the world than fire, friends and a great atmosphere that creates an everlasting memory.”
