Aussie chef’s secret to the perfect barbecue: ‘you want all the juices’

Aussie chef’s secret to the perfect barbecue: ‘you want all the juices’

Barbecue drawbacks can be both a staple of a summer diet and a source of contention when it comes to how best to prepare them.

Some of us opt for the “poke and roast” method, others stick to the traditional “char and roast” process.

Please don't prick the snags and let all those juices escape.

David Walker / Stuff

Please don’t prick the snags and let all those juices escape.

To settle the score, 9Honey asked Australian chef and restaurateur Luke Mangan to share the best way to cook a sausage.

Mangan, 51, says you shouldn’t poke a hot dog, because “you want all the juices and flavors to stay well inside that skin.”

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“Punching holes in the casing allows much of the flavor to seep out of the meat, so it’s best to keep it intact for the perfect flavor,” he adds.

The internationally recognized chef, author of five books and who has created some of Australia’s most stimulating restaurants, knows a thing or two about how to bring tasty food from barbecue to plate.

Mangan says it’s best to cook the downs on the barbecue over low or medium heat, with a regular rotation every minute or so.

“Once you see the charred shape on both sides, you’re good to go,” Mangan offers as a general rule of thumb when grilling.

“If not, it also works to brown the snags in the pan for about a minute until they get a little color and then stick them in the oven to make sure they are cooked through.”

Mangan adds that depending on the thickness of your sausage, bake times will vary in the oven.

“It usually lasts three to five minutes,” he says.

While Mangan is strongly opposed to piercing a roadblock when cooking, “baking” the meat is a surefire way to ensure it cooks well for any frenzied home chef.

Still, he maintains, “You have to grill it. When it scorches a bit and burns, that’s the best part!”

When it comes to toppings, the creator of Luke’s Kitchen, Luke’s Steakhouse, and Luke’s Burger Bar is a traditionalist.

“You need some sliced ​​white bread, a lot of butter, and a lot of tomato sauce,” he says.

“Tomato sauce is obviously the number one dressing, but a gourmet chutney is good too, and a pickle if you like it.”

This story was originally posted on and is being republished with permission..

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