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HINTS FOR BEST RESULTS FOR
GRILLING MEAT
For best grilling results use meat cuts which
are thick enough to touch the top and base
plate when the grill is closed.
RECOMMENDED CUTS
Beef
• Sirloin (New York),
Rump, Rib Eye
(Scotch Fillet), Fillet.
Lamb
• Trim Lamb Leg Steaks,
Fillet, Eye of Loin, Cutlets
and Diced Lamb.
Pork
• Butterfly loin Steaks,
Spare Ribs, Leg Steaks,
Fillets, Diced Pork.
GRILLING TIPS
• Tougher cuts such as beef blade,
topside steak or lamb forequarter or
neck chops can be used. To tenderize
these cuts marinate them for a few
hours or overnight in a marinade with
wine or vinegar to help break down the
connective tissue.
• If using a marinade recipe or
pre-marinated meats from your meat
retailer, drain excess marinade off and
dab with kitchen paper before placing
on the grill. Some marinades contain
high sugar levels which can scorch on
the grill plate when cooked.
• Do not over cook meat, even pork is
better served slightly pink and juicy.
• Do not pierce meat with a fork or cut
meat while cooking. This will let the
juices escape, resulting in a tougher
dry steak.
• When removing fish pieces, use a flat
heat resistant plastic spatula to support
the food.
• Parboiling sausages can alleviate the
need to pierce sausages before cooking.