When seasoning your red meat on a char-grill

Use a coarse form of pepper instead of fine powder. This not only gives flavour but also adds smokiness to the meat. For best results use a white and black peppercorn mix.

Baste meat using infused oil rather than plain vegetable oil. To make an infused oil be sure to select a neutral oil like grapeseed or vegetable oil instead of a strong oil such as extra virgin olive oil. Add garlic, thyme & rosemary to the oil and simmer on a low heat until the flavour comes out. Store infused oil in the fridge. This garlic infused oil will boost the base flavour of your meat when cooking.

Jay Soon
Butchers Grill, CBD
Bourke St, CBD, Ph 9639 1222
Docklands, Ph 9640 0696
www.butchersgrill.com.au