What is indirect cooking?
You can roast meat on the BBQ using indirect cooking. This is when food is not exposed to direct heat, but instead uses the surrounding heat to cook. To achieve this, you’ll need to use a hooded BBQ.
Use a BBQ Buddy enamel tray or aluminium drip tray together with a BBQ Buddy roasting rack and place the tray into the BBQ.
Cooking the roast
Once the roast begins to cook, insert the BBQ Buddy digital thermometer prong into the thickest part of the meat to get an accurate reading. The roasting time will depend on the weight and type of meat you’re cooking. For example, if you’re cooking a roast pork weighing 1.7kg, the cooking time will be approximately 1.5 hours. See the table below for additional information.
Resting the roast
For ideal results, it’s recommended that you remove the meat from the heat 5°C-10°C before the desired temperature is reached to prevent overcooking. Your meat will continue to cook even after it has been removed from the heat. Always rest your meat for at least 5 minutes before carving.
The Food Safety Information Council advises poultry, sausages, hamburgers and rolled roast meats should reach 75°C to ensure all food poisoning bacteria is eliminated.
If you’re cooking a piece of meat refer to the below temperature guidelines.