Curtis Stone reveals his tips for putting a lid on your BBQ and the cost of meat

Celebrity chef and grill master Curtis Stone offers his tasty barbecue tips to expand your menu and save money without losing any of the flavour.

Like many kids who grew up in Australia, Curtis Stone’s childhood is filled with memories of backyard barbies and sausage sangas.

“I think everyone recalls their dad overcooking the steaks and sausages on the barbie, don’t they?” Stone jokes. “The waft of burning sausages while my brother and I ran through the sprinkler building up our appetite on a hot summer’s day …”

The sizzle of sausages being kissed by the flame of a backyard barbecue is synonymous with summer in Oz and getting together with loved ones (as well as the odd election-day cook up and fundraiser).

For Stone, this was the nostalgic backdrop that ignited a lifelong fascination with cooking over fire and coals.

“The barbecue is probably one of my most favourite ways to cook to this day. I’ve become a bit of a barbecue fanatic. I own multiple varieties at my house!”

Despite his Michelin-star credentials, the chef enjoys the laidback side of cooking with fire in the great outdoors.

“Barbecuing brings people together in such a relaxed environment that I think the food almost becomes secondary to the company.”

Michelin star chef Curtis Stone says rubs and marinades can bring extra flavour to BBQ meat. Picture: Supplied

Stone was born in Melbourne before moving to London to work alongside Marco Pierre White. Today the celebrity chef calls Los Angeles home, where he runs two restaurants, regularly appears on TV, and lives with his actress wife Lindsay Price and their two sons.

“Lindsay is Korean, so at home we cook with lots of Korean flavours. I also own Gwen, a butcher shop and restaurant, so I have the advantage of variety at my fingertips. We cook all our proteins over an open flame which is a show in itself and imparts such marvellous flavour to meats.”

HOW TO SAVE

For many home cooks, gravitating towards more familiar and reliable cuts such as chops and sausages has long offered a security blanket, but Stone, an ambassador for Coles, says cheaper or secondary cuts of meat are having their moment, as cost of living and sustainability become higher priorities for households.

“Two of the trends that I am seeing are the use of more economical cuts of meat, those that might be tougher, but can be cooked for longer, making them tasty and tender.”

Stone suggests using the lid on your barbie and turning the heat down to cook cuts such as brisket, flank or ribs. And the technique? “Low and slow.”

Barbecued beef briskett.

SHOW STEALERS

Stone has noticed that vegetables are starting to steal the show, emerging from their previous role as the back-up dancers of the barbie.

“As more people move away from eating less proteins, the ability and confidence to cook more vegetable-based barbie (dishes) has definitely emerged. The grill is a delicious and super healthy way to create some beautiful vegie dishes.”

“I also think that good old corn on the cob is so delicious grilled, and underrated – so many people have never tried it, but once you do it will become a staple! And ultimately, nothing beats a juicy steak straight off the grill.”

STONE’S TOP TIPS

• A meat thermometer is a must have, especially if you’re cooking large cuts of meat.

• Preheating the barbecue prevents sticking and ensures a good crust on food.

• I love experimenting with different rubs and marinades but truthfully, all you really need are a few good salts in your arsenal. One for seasoning and a nice, flaky finishing salt.

• Keep your grill clean. Get yourself a stiff-bristled brush and leave the heat on after cooking for a quicker clean up.

• I love a good chimichurri with accompanying meats and grilled veg.

• Try grilling some stone fruit and then serving with vanilla ice cream to end a delicious backyard meal.

Curtis Stone's souvlaki-seasoned lamb steaks with spiced tomatoes and garlic yoghurt.

SOUVLAKI-SEASONED LAMB STEAKS WITH SPICED TOMATOES AND GARLIC YOGHURT

Serves: 4; can be doubled to serve 8

Prep Time: 30 mins

Cook Time: 15 mins

Make-Ahead: Spice mixture can be made up to 1 week ahead of cooking. Lamb can marinate in spice mixture up to 1 day ahead of cooking, covered and refrigerated. Tomato salad can be mixed without herbs and kept covered at room temperature up to 2 hours before serving; stir in herbs before serving. Garlic yoghurt can be made up to 1 day ahead of serving, covered and refrigerated.

Ingredients

1 tsp each garlic powder, onion powder, dried oregano

4 lamb leg steaks (about 250g each; 3cm thick)

2 tsp olive oil

TOMATO SALAD

1 small red onion, halved, thinly sliced

2 tbsp red wine vinegar

2 tsp sumac

1/4 tsp ground cumin

750g mixed color small tomatoes (Perino, grape, cherry), halved

1/3 cup (lightly packed) each fresh basil, flat-leaf parsley and mint leaves

2 tbsp extra-virgin olive oil

GARLIC YOGHURT

1 cup plain yoghurt

2 garlic cloves, grated on microplane

1 tbsp extra-virgin olive oil

1 tbsp lemon juice

Barbecued flatbread, for serving

Method

1 Preheat barbecue to medium-high heat. In a small bowl, mix garlic powder, onion powder, oregano, 1 1/2 tsp sea salt flakes and 1 1/2 tsp freshly ground black pepper. Coat lamb with oil and sprinkle seasoning all over the lamb. Set aside at room temperature while preparing tomato salad.

2 To make tomato salad: In a large bowl, combine onion, vinegar, sumac, cumin, and 1/4 tsp sea salt flakes. Set aside for 20 minutes, tossing occasionally. Just before serving, fold in tomatoes, herbs and oil. Season with salt.

3 To make garlic yoghurt: In a small bowl, whisk yoghurt, garlic, oil and lemon juice. Season with salt and pepper.

4 Barbecue lamb 6-8 mins per side (depending on thickness of lamb steak), or until lamb is nicely charred outside and still pink inside (internal temperature should read 58C on instant-read thermometer for medium doneness). Transfer to the carving board to rest for 10 minutes.

5 Spread tomato salad onto a platter. Slice lamb and add to the platter. Spoon some garlic yoghurt over lamb and serve with flatbread and remaining garlic yoghurt.

Originally published as Curtis Stone reveals his tips for putting a lid on your BBQ and the cost of meat