1. Before you buy your beef, visit the Buying and Cooking section. There you will find the Virtual Beef Counter with cuts listed by category and cooking instructions. Matching the cut with the best way to cook it, is the first step to making the Best Beef Barbecue.

2. Always marinate beef or other meats in the fridge.

3. Preheat grill on high for 10 minutes; then clean the grill with grill brush.

4. Brush grill with vegetable oil to prevent foods from sticking (especially lean burgers).

5. Adjust heat to medium-high or lower for cooking.

6. To check the grill temperature: If you can hold your hand 12 cm (5 inches) from the grill for 5 to 6 seconds, it means low, 3 to 4 seconds means medium, 1 to 2 seconds means hot.

7. Any marinade that has been used on raw meat should be discarded OR brought to a boil before using as a basting or dipping sauce.

8. Barbecue with the lid closed for best flavour and most even and energy efficient cooking.

9. Don’t fuss over the barbecue – frequent turning and flipping of steaks isn’t necessary and pressing on burgers only drives out precious juices.

10. Check doneness earlier than the recipe says. Wind, temperature and grill type can all affect cooking time.

Q : When is the steak done?
No need to ‘nick and peek’ (you loose lots of great moisture and flavour this way) – a food thermometer takes the guesswork out of grilling. When close to being done, insert a digital rapid read thermometer sideways into steaks and burgers or into the thickest part of the roast. Key to burgers: Cook burgers to an internal temperature of 160°F (71°C).

Need help making burgers best? Visit our site and see the video Cooking Lesson: Beautiful Burgers. This step-by-step cooking lesson will make a chef out of anyone.