By Marie-Antoiinette Issa.
As we showcase all things Fire and Smoke this week, some of Australia's best Chefs fire up and share their tips to help you BBQ like a boss.
"Basting and marinating are essential to a BBQ because they enhance flavour, moisture and tenderness. Marinating infuses ingredients with seasonings and acids, breaking down tough fibres for a more tender bite. Basting keeps food moist during cooking, preventing it from drying out over high heat. Both techniques contribute to the formation of a flavourful crust or glaze, adding depth to the final dish. Ultimately, they ensure that the BBQ is juicy, flavourful, and well-balanced in taste and texture.”
"When cooking over strong charcoal, brush oil onto the surface of the ingredient to seal in moisture and prevent excessive charring. This technique not only protects delicate proteins from drying out but also creates a beautifully crisp and golden crust - much like searing a steak in a hot pan. The interplay of oil, heat and flame intensifies the natural flavours, ensuring each bite carries that signature smokiness that defines true robata-style grilling.”
"If the fire or grill is not hot enough, your produce will stick and you will just make a mess. If it's too hot, you just burn the surface area of the produce without actually cooking the inside. Grilling something that’s overly fatty is also a common mistake, as it will produce too much open flame, which results in the produce burning. I strongly suggest learning to cook with pots and pans on gas burners first. This will teach you the basics of the elements that you can apply to fire cooking.”
”Cooking over an open fire is an art that requires patience, care, and respect…this is where the true passion for fire cooking lies: in the process of tending to the flames, building a strong ember base and mastering heat control.
"For the best results, allow your wood to burn down into a solid bed of embers before cooking. This stage requires the most effort as wood takes time to break down into usable coals. A mix of charcoal and hardwood, such as Jarrah (abundant in Western Australia), is ideal for steady, fragrant heat. If Jarrah isn’t available, opt for any dense hardwood, as it will burn longer and produce a more stable ember bed. Mastering these fundamentals will elevate your fire cooking, turning it into a rewarding and flavourful experience.”
"Resting meat is as important as cooking it. For the best results, rest the meat after grilling for as long as it is cooked. At home or while camping, doing this while covering it with foil or using a small stainless steel container can make a big difference. While high heat is important when cooking with fire, controlling different heat levels is just as crucial. Divide the fire into high, medium and zero heat zones to adjust as needed for easier cooking.”
"My top tip for woodfire cooking is to take your time. Build a log cabin, get a great fire going and only start cooking once the logs break down into embers. Young Chefs always want to cook over flames and do things hot. However, the secret is to have patience with building your fire and coals, rather than to grill over red glowing embers. The second tip is to always buy the best ingredients you can afford. Whether it’s veggies from your local market, top-quality meat from the butchers or seafood from your fishmonger. Everything tastes great over a woodfire grill.”
