4 cooking techniques that showcase what your BBQ can really do

These simple tips will help you achieve better barbie results every time.

1. Preheat your BBQ for 15 minutes for even cooking and a perfect sear.

2. Use a good quality meat thermometer to check for doneness and ensure your meats are cooked to a safe internal temperature without guessing.

3. Spray or brush oil on grill grates to prevent sticking and create beautiful grill marks.

4. Buy some long-handled tongs to safely flip hot food without singeing your arm!

5. Set up a two-zone cooking area: high heat for quick cooking (thinner steaks, lamb cutlets, prawns) and low heat for slower cooking (butterflied lamb or chicken, whole fish, beef brisket).

6. Keep a spray bottle filled with water handy to control flare-ups and prevent burning.

OK, ready to unlock your BBQ’s full potential? These four recipes each showcase a different technique.

1. Marinate 500g peeled and deveined prawns in garlic, olive oil, lemon zest and juice, salt, pepper and chopped parsley for 10–15 minutes.

2. Preheat BBQ to 200°C. Grill prawns 2–3 minutes per side until opaque and have grill marks.

3. For herb butter, melt 2 tbsp butter and mix in chopped parsley and dill. Drizzle over prawns and serve with lemon wedges.

1. Preheat BBQ to 180°C, using burners on one side only for indirect heat.

2. Rub the whole chicken with olive oil, rosemary, salt, and pepper, then stuff it with lemon slices, rosemary and garlic.

3. Place chicken on the cooler side of the grill, breast-side up, and cook for around 1.5 hours or until the internal temperature reaches 75°C.

4. Rest for 10 minutes before carving.

1. Thread chunks of red and yellow capsicums, zucchini slices, mushrooms, red onion wedges, and cherry tomatoes onto metal or presoaked bamboo skewers.

2. Brush with a marinade of olive oil, balsamic vinegar, oregano, garlic powder, salt, and pepper.

3. Preheat BBQ to 200°C and grill for 8-10 minutes, turning occasionally until tender and lightly charred.

1. Preheat BBQ to 120°C, using burners on one side only for indirect heat.

2. Rub two ribeyes with olive oil, salt, and pepper. Cook on the cooler side of the BBQ until the internal temperature reaches 48°C for medium-rare.

3. Increase the heat to 220°C. Add a sprig of rosemary, smashed garlic, and a knob of butter on each steak, and sear for 1-2 minutes per side for a charred crust, then rest for 5-10 minutes.

Whether you’re buying a backyard model, a portable charcoal BBQ or a smoker, Appliances Online has a huge range of barbies, pizza ovens and BBQ accessories from leading brands like Weber, Napoleon, BeefEater, Gasmate and Traeger. Order today and you can usually get it delivered for free tomorrow (weekdays), with Appliances Online's legendary FREE delivery. Not many retailers can say that! Plus, we’ll take your old BBQ away for free recycling if you like.

For tips on choosing the best BBQ for your available outdoor space, check out our BBQ Buying Guide for the lowdown on everything from size, specs and fuel types, to airflow and grill brushes. If you have any questions at all, give our friendly team a bell 24/7 on 1300 000 500 or message us via the chat icon at the bottom of your screen.