Tips for mastering the perfect Kiwi Barbecue

For Immediate Release

18 February 2012

Sharpen Your Sizzle This Summer

Tips for mastering the perfect Kiwi Barbecue

Kiwis have long prided themselves on their first class barbecue skills, and after a long summer’s day, firing up the grill and cooking steak and a gourmet banger or two to perfection is just part of what we do.

This summer Kiwis can continue to hone their barbecuing talents with a little assistance from the Electrolux En:V Barbecue - a barbecue to conquer backyard barbequing once and for all.

The biggest challenge faced by backyard chefs everywhere, is how to barbeque quality ingredients with the precision of your indoor cooking appliances. A premium barbecue like the Electrolux En:V Barbecue makes it easy to transfer cooking expertise from the kitchen to the outdoors.

Jam-packed with innovative features for easy entertaining, healthier cooking and no fuss cleaning, this barbecue superstar features a drop down hood to allow for better socialising around the ‘barbie’, oil free grills for healthier cooking, an oil management system for quick and easy cleaning and warming drawers to keep your food at optimum temperature.

World renowned chef and Electrolux cooking ambassador, Peter Gilmore, recommends following these insider tips to serve restaurant quality steak straight from the barbecue:

• Always pre-heat your barbecue grill. I prefer to get mine very hot with the hood down for at least 10 minutes; then open the hood and turn the burners to medium before sealing the meat. This process is made easy with the Electrolux En:V which has high powered burners that rapidly heat the cooking surface.

• Before barbecuing beef, lightly brush the meat with olive oil and season the meat well with flaked sea salt and freshly ground black pepper. Seasoning your meat before cooking helps to form a flavoursome crust which will penetrate into the meat.

• For barbecuing beef I prefer to select a cut that is well marbled like rib eye or sirloin as opposed to a lean cut like fillet.

• For individual steaks always seal the meat on a hot grill. Once the meat is well coloured on one side turn over to well colour the other side. Then turn your grill to very low to finish cooking the steak to your liking. I prefer a maximum of four turns in total. A premium barbecue such as the Electrolux En:V has an even surface temperature, which is important to perfecting a barbecued steak.

• Before serving the steak always allow the meat to rest either on the warming rack of your barbecue with the barbecue turned off or on a platter that is lightly covered with a tea towel. Allow the beef to rest for a minimum of 10 minutes but keep the meat warm. This allows all the juices to run back into the steak.

• With a sophisticated barbecue you can even consider cooking a larger cut of beef – half a whole sirloin or a whole rib of beef for example. To cook a large piece, seal the meat well on the grill plate then place the meat on a rack in a roasting pan. Fill the roasting pan with a few centimetres of water to stop meat juices dripping on the hot grill and burning. Cook with the lid closed until ready. Rest the meat well before carving.

• To accompany the beef I like to brush the beef with heavily reduced meat juices and serve with a flavoured butter like wasabi butter or you can accompany your meat with good mustard or horseradish cream.

Electrolux En:V

RRP: NZ $6,999.95

• The En:V is designed to be the social hub of all your outdoor occasions

• Packed with features including a handy slide out waste basket, slide out LPG bottle holder, warming draw and discrete locking caster, the En:V delivers the ultimate in outdoor entertaining

• Retractable lid does not block the chef off from the rest of the guests. Wide wooden benches and ample storage space allows you to have everything at hand

ENDS

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