The Australian BBQ Guide: How to Cook Like You Actually Know What You're Doing

The Australian BBQ has a reputation problem. Too many snags, not enough thought. The backyard grill is capable of producing some of the best food you’ll ever eat — the problem is most people treat it like a liability rather than a tool.

This guide fixes that.

The Setup: Charcoal vs Gas

Charcoal wins on flavour every time. The Maillard reaction is more pronounced, the smoke adds complexity, and the ritual of getting it right makes the food taste better. Use a Weber kettle or a kamado-style grill.

Gas wins on convenience. It’s faster, more controllable, and easier to clean. If you’re cooking for 12 people on a Sunday afternoon, gas is the practical choice.

The honest answer: get charcoal for the weekend, use gas during the week. Don’t let anyone tell you gas is cheating — what matters is the food.

The Cuts Worth Cooking

Lamb Chops (Forequarter)

The most underrated cut at any Australian butcher. Forequarter chops are cheaper than cutlets, have more flavour, and hold up to the direct heat of a grill far better. Marinate in olive oil, garlic, lemon, and rosemary for 2 hours. Cook over direct heat, 4 minutes per side. Rest for 5 minutes.

Scotch Fillet (aka Ribeye)

The best steak for the grill. The intramuscular fat renders over heat and bastes the meat from the inside. Buy it thick — at least 3cm. Get the grill screaming hot, sear for 2 minutes per side, then rest on indirect heat until it hits 54°C (medium rare). Rest for as long as you cooked it.

Pork Neck

Virtually unknown in backyard BBQ circles but transformative. Pork neck is cheap, fatty, and intensely flavourful. Marinate in soy, ginger, garlic, and a little fish sauce. Cook over indirect heat for 40 minutes, then blast over direct heat to char the outside. Slice thin.

Whole Snapper

The underused hero of the coastal BBQ. Get the fishmonger to scale and gut it. Stuff the cavity with lemon, fennel fronds, and a little butter. Wrap in baking paper, then foil. Cook on indirect heat for 20 minutes. Unwrap for the last 5 to crisp the skin.

The Timing Problem

Most people ruin BBQ by rushing. The rules:

1. Let the fire establish. Charcoal needs 20–25 minutes before it’s ready — white ash coating the coals, no visible flames.
2. Let the meat come to room temperature. Cold meat hitting a hot grill causes uneven cooking. Take it out of the fridge 30 minutes before cooking.
3. Rest everything. The juices need to redistribute. For steaks, rest at least 5 minutes. For a whole chicken, 15 minutes.

The Sauces Worth Making

Chimichurri — the only sauce that works on everything. Flat-leaf parsley, garlic, red wine vinegar, olive oil, a pinch of dried chilli. Make it 30 minutes ahead.

Herb butter — make a log of softened butter with garlic, parsley, and lemon zest. Slice and place on hot meat as it rests. It melts in 30 seconds and makes everything taste expensive.

The Bottom Line

Australian BBQ has everything going for it — great produce, great weather, a culture that takes the ritual seriously. The only thing standing between a good backyard cook and a great one is patience and a thermometer.

Buy the thermometer.