Why cooking a roast on the BBQ makes sense – especially in an apartment

If you live in a smaller apartment, you’ll know the downside of using the oven for a long roast: the heat builds up fast, the smell lingers for days, and suddenly the whole place feels stuffy. That’s why more Australians are taking the roast outdoors.

Cooking a roast on the BBQ keeps heat and smells outside, frees up the kitchen, and – with the right setup – delivers beautifully tender meat with crisp edges. Best of all, you don’t need to be a BBQ expert. With indirect heat and a few simple tricks, roasting on the BBQ can be just as reliable as the oven.

How to set up your BBQ for roasting (the key bit)

The secret to BBQ roasting is indirect heat – you’re essentially turning your BBQ into an outdoor oven.

For a hooded gas BBQ

Preheat with one burner on medium and one burner off
Place the roast over the unlit burner
Keep the hood closed as much as possible

For a kettle or charcoal BBQ

Push hot coals to one side
Place the meat on the opposite side
Add the lid and use vents to control heat

Ideal temperature:
Aim for 180°C (moderate heat). If your BBQ doesn’t have a thermometer, you should be able to hold your hand over the grill (away from direct heat) for about 5–6 seconds.

Extra tips

Use a roasting tray or foil pan to catch drips
A meat thermometer removes guesswork
Let meat rest 10–15 minutes before carving

BBQ Roast Chicken with Lemon & Herbs
Serves: 3–4
Time: 70–80 minutes

Ingredients

1 whole chicken (1.6–1.8kg)
1 lemon, halved
2 cloves garlic
Olive oil
Salt and pepper
Dried or fresh rosemary and thyme

Method

Pat chicken dry and rub all over with oil, salt, pepper and herbs.
Stuff lemon and garlic into the cavity.
Place chicken breast-side up in a foil tray.
Cook over indirect heat at 180°C for 70–80 minutes.
Check juices run clear or internal temp reaches 75°C.
Rest before carving.

Tip: For crispier skin, move chicken briefly over direct heat for the final 5 minutes.

BBQ Roast Pork with Crackling
Serves: 3–4
Time: 90 minutes + rest

Ingredients

1.5kg pork leg or shoulder (skin on)
Olive oil
Salt (plenty!)
Fennel seeds (optional)

Method

Pat the skin very dry – this is crucial.
Rub oil and salt into the skin, pressing salt into the cuts.
Start pork over direct heat for 20–25 minutes to blister the skin.
Move pork to indirect heat, reduce BBQ to 180°C.
Roast for another 60–70 minutes until cooked through (65°C internal).
Rest uncovered for 15 minutes before carving.

Tip: If crackling isn’t crisp enough, give it another short blast of direct heat at the end.

BBQ Roast Beef with Garlic & Mustard
Serves: 3–4
Time: 60–75 minutes

Ingredients

1.2–1.5kg beef topside or rump roast
2 tablespoons Dijon mustard
2 cloves garlic, crushed
Olive oil
Salt and pepper

Method

Mix mustard, garlic and oil. Rub all over beef.
Season generously with salt and pepper.
Place beef on BBQ over indirect heat at 180°C.
Roast for 60–75 minutes depending on doneness.

Internal temp guide:

Rare: 50–52°C
Medium: 60–63°C
Rest for at least 15 minutes before slicing.

Tip: Slice thinly across the grain for tenderness.

Why the BBQ roast is a winner

For apartment dwellers – especially in warmer months – BBQ roasting keeps the home cool, avoids lingering cooking smells, and still delivers that classic Sunday roast feel. Once you’ve tried it, it’s hard to go back to heating up the kitchen oven.