Owning a high-quality barbeque grill from a specialist retailer such as Barbeques Galore does not guarantee perfect cooking – you have to know what to put on it too, including what oils to choose. However, an important thing to remember about cooking on a BBQ is that it is a lot hotter than your regular stovetop. Because of this, oils will oxidise faster, meaning the ones you choose to cook with will have to be selected very carefully. To get you started, below are some yummy and convenient options.
One of the first oils you should be looking at for barbequing is canola oil. Low in saturated fats, canola offers a light, clear flavour which means it won’t overpower the taste of your food. This also makes it a great choice to use in barbeque marinades, as the flavours won’t be interfered with. Made from crushed canola seeds, this oil is great for heart health, and it can be used to tenderise your meat or crisp it up when placed directly on the grill. It is also reliable for high-heat barbeque cooking, with a smoke point of 242 degrees Celsius.
One of the more common cooking oils, vegetable oil most likely gets its popularity from the fact that it’s a combination of several oils. Often made up of refined oils including sunflower, corn and palm, vegetable oil is found in a variety of frying and grilling recipes. As it is made of refined oils, this option has a mild flavour with a high smoke point and is a great choice if you want your barbeque aroma to shine through. This oil can also be used to rub on the barbeque grill for protection and maintenance against rust.
Just like canola oil, peanut oil has a high smoke point – approximately 244 degrees Celsius. Made from peanuts that have been pressed then steam-cooked, this oil is available in two types: cold-pressed and refined. Commonly used for Asian-inspired dishes, the cold-pressed version works well as a combination with your Thai steak marinade for a sweet, nutty taste. The refined version is even more versatile for barbeque cooking, as its neutral aroma means a number of foods can be grilled in the same batch of oil, without the worry of mixing up flavours.
As an excellent source of vitamin E with plenty of polyunsaturated fats and a relatively neutral taste, this oil has become a popular alternative for deep-frying and grilling. Extracted from the seeds of sunflowers, this oil has a high smoking point – approximately 240 degrees Celsius – meaning it will work well with the heat of a barbeque all while holding on to its nutritional value.
The above suggestions are some of the best when it comes to choosing oil for all your barbequing needs; however, they aren’t the only ones. If making a selection for yourself, stick to the oils that have a higher smoke point, meaning they will handle a lot more heat before they start to burn – exactly the kind of oil you need for cooking an outdoor feast.