The dos and don’ts of BBQ cooking from Aussie chef, Shaun Presland 

The Masterchef finalist shares his top rules to follow when cooking on the grill, so you can relax and enjoy the good times with Andrew Peace. 

 – For a smokey ‘pro’ touch, soak some wood chips in water overnight and throw a handful over the coals and close the grill lid for the final minute or two of grilling. 

 – Ensure whatever you put on the barbie is at room temp, this way there won’t be any ‘cold spots’ and you’ll be left with a good even cook. 

 – Salt and pepper all protein at least 20 minutes before putting on the grill, especially seafood. This allows any extra moisture to leave the protein, making it firmer and more resistant to the grill, creating less sticking and it easier to turn. 

To put Shaun’s tips to use, check back in later this week when we’ll be revealing Shaun’s Teriyaki Basted Grilled Salmon Skewers and the fantastic wine to go with it, courtesy of Andrew Peace.