How to become a master of the grill this summer, according to an Australian chef

Grilling and barbecuing isn't just for the carnivores or backyard chefs out there.

Summer in Australia is the ultimate season for people of any skill level whipping out the outdoor grill for a meat (or vegetarian) feast.

Chef and author Sarah Glover, who is an ambassador for Traeger Grills, says amateur cooks shouldn't be wary of trying their hand at barbecue recipes for the first time. 

Speaking with 9Honey Kitchen, the WILD: Adventure Cookbook author shared some of her simple tips and recipes for both novices and barbecue fiends.

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"For first-time grillers, I think sticking to something that cooks really quickly and evenly is the way to go," Glover explains.

"Something like sausages with grilled veggies, some healthy burgers or grilled salmon is what I'd recommend to anyone wanting to give it a red-hot go. A good grill will also make it a whole lot easier for beginners learning the ropes."

Glover says the biggest rookie mistake you can make with a grill is forgetting the golden rule – preheating.

Preheating is essential and ensures your food doesn't stick to the grate while waiting for the sizzle to begin.

"More often than not, people forget to (or just neglect to) preheat their grill. Not only is this a massive time-saver, but it's super important to ensure you're not throwing your meat onto a cold surface and it's ready to sizzle as soon as it hits the plates," she explains.

"Something else I see is people using pellet grills, with no idea that different wood pellets omit different flavours. It's all about researching and giving different things a go."

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Grilling isn't an exclusive experience for meat-eaters. As Glover explains, many veggies are a fantastic alternative to steak – and some even reap better results.

"Actually, I think vegetables might even come up better on my Traeger than any other way I have cooked them," she says.

"I have a great cauliflower pizza recipe with no meat necessary, or why not try out something a little daring like smoking a whole pumpkin?"

Glover shared her healthy cauliflower pizza recipe, which she makes using her own grill at home.

Find the recipe below.

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Ingredients

1 head of cauliflower (about 1kg)

1 large egg

1 teaspoon Italian seasoning or dried oregano/basil

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1/2 cup grated mozzarella

toppings of your choice, to serve

Method

1. Preheat the Traeger grill, with the lid closed, to 180°C. Line a baking tray with baking paper or a silicone mat.
2. Wash and thoroughly dry the cauliflower and remove the leaves, then separate into florets and chop into smaller pieces. Process in a food processor in two batches, until 'rice' forms,  then spread out on the prepared baking tray and cook in the Traeger for 15 minutes. 
3. Transfer the cauliflower to a large bowl lined with a double layer of muslin and set aside for 10–15 minutes, until cool enough to handle.
4. Increase the temperature to 250°C and place a pizza stone inside to preheat for 20 minutes.
5. Pull the corners of the muslin together and squeeze the ball of cauliflower rice until no liquid remains.
6. In a large bowl, whisk the egg, dried herbs, salt and pepper for 10 seconds. Add the mozzarella and cauliflower and mix very well with a spatula until combined.
7. Transfer the cauliflower pizza dough to the middle of the pizza stone and very carefully  flatten the dough with your hands to form a thin pizza crust. Cook for 20 minutes, then carefully flip the base with a spatula and cook for a few more minutes, until you have a golden pizza crust.
8. Top the cauliflower pizza base with your favourite toppings and continue to cook until the cheese on top turns golden brown.
9. Cut into slices and serve.