'I can't stand that': Common barbecue habit Aussie butcher Peter Bouchier warns against
Sausages are a staple for any Aussie household, whether it's on bread drowned in tomato sauce or plated up with some mash potato.
Whatever your preference, the most important part of the meal is cooking your sausages right, but according to Melbourne butcher Peter Bouchier, many of us are Melbourne butcher Peter Bouchier
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Peter Bouchier says Aussies are making one huge mistake when cooking sausages. Supplied
"I don't like to see sausages pricked on the barbecue or anything, I can't stand that," he says.
"It lets all the juices run out, it's best to just constantly turn them and keep turning them over not too high a heat."
Bouchier is the namesake, founder and Managing Director of Melbourne's premium butcher, Peter Bouchier, a company that has recently implemented a service that you don't get at a lot of the places you buy meat.
According to Bouchier, today's world is all about convenience. He explains that home delivery and online shopping is the "way of the future", so it only makes sense that butchers jump on board the trend.
Peter Bouchier has recently introduced home delivery as a option for their customers. Supplied
"Obviously, it started in COVID-19 and then, once COVID-19 finished it took a bit of a dip," he says of his business' home delivery service.
"We just noticed in the last period it lifting again and I think it's probably something to do with the cost of living, because people aren't going out anymore."
From the Peter Bouchier website, customers are able to order from a range of 150 products to be packed fresh and delivered to their doorstep.
But it's not just meat available, his store also offers a delicious range of ready-made meals for when you just can't be bothered to cook.
You can check out the full range available here.
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After working in the industry for more than 40 years, Bouchier is a wealth of knowledge when it comes to purchasing and cooking meat. Supplied
As the namesake and founder, Bouchier has more than 40 years experience in the business.
And we all know that with time comes knowledge, meaning that there's really no-one better to get the inside scoop from when it comes to buying and cooking meat.
So, if you want to make your next barbecue one your guests will never forget, keep reading for Bouchier's top tips.
Should you bring meat to room temperature before cooking?
"I think it does help," says Bouchier.
"It's like, you're putting something really cold onto the hot flame... I don't think it makes sense," he says, adding that it's never a bad idea to let your meat come to room temperature before popping it in the pan.
How long should I let meat rest after cooking?
Bouchier says that letting your meat rest is an important step in the cooking process, as frustrating as it may be.
"Just let it rest, it doesn't have to be for too long," he explains.
"Ideally it's best to leave it a good five minutes or bit over five minutes. Just let it sit before you dish it up."
He says that letting your meat rest is an important part of the cooking process. Getty
What to look for when buying sausages
According to Bouchier, gone are the days of throwing anything into a sausage.
"I think butchers have changed," he says. "Gone are the days when anything would go into sausage, they were often called a mystery bag, but that's all gone by the wayside."
He says the number one thing to keep an eye on when purchasing sausages is freshness.
"You just wanna make sure they've got a nice bloom, they're nice and shiny, they don't look dull," he says. "You want something that has nice, fresh meat put in."
Is the most expensive steak the best?
Simply put, no, the most expensive steak is not the best.
Bouchier says that often the most expensive cut is eye fillet, which is tasty but can often "lack flavour".
Instead, he recommends reaching for something like a rib eye, porterhouse or rump.
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According to Bouchier, rump is one of the most flavourful cuts of steak. Getty
"[They] have a lot more flavour," he says.
"Rump is a larger steak, so often that puts people off buying the larger steak. They'd rather buy the smaller porterhouse or the scotch fillet and things like that.
"But rump does have a stronger flavour."
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