Having the best barbecue grill does not necessarily mean that you know how to barbecue properly. Here are a couple of tips and tricks so that you get the most out of your barbecue:
-- Be sure that the grill is properly oiled so that the food will not stick.
-- Marinate meat at room temperature for 2 hours or overnight in the fridge (highly recommended). Remove the meat (unmarinated or marinated) from the fridge and allow to sit at room temperature for less than an hour.
-- Use a spatula or tongs to turn the meat. As much as possible do not pierce the meat since it will only allow the juices to be lost.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- If the marinade you used has low sugar content then by all means baste the meat during the entire process. However, if the marinade has high sugar content, better baste during the last few minutes before you remove the meat. This prevents the meat from being dried or charred.
-- Only add salt to the meat after it has been cooked so that the moisture is not drawn out and the meat will not become dry.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Chops and steaks are best cooked on direct heat over low to medium coals. Turn using a spatula or tongs.
-- Want to have a perfectly grilled rib? Precook them for 15 minutes in simmering water. Grill over low to medium direct heat. Frequent turning and basting will help avoid charring.
-- Be sure that the grill is properly oiled so that the food will not stick.
-- Marinate meat at room temperature for 2 hours or overnight in the fridge (highly recommended). Remove the meat (unmarinated or marinated) from the fridge and allow to sit at room temperature for less than an hour.
-- Use a spatula or tongs to turn the meat. As much as possible do not pierce the meat since it will only allow the juices to be lost.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- If the marinade you used has low sugar content then by all means baste the meat during the entire process. However, if the marinade has high sugar content, better baste during the last few minutes before you remove the meat. This prevents the meat from being dried or charred.
-- Only add salt to the meat after it has been cooked so that the moisture is not drawn out and the meat will not become dry.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Chops and steaks are best cooked on direct heat over low to medium coals. Turn using a spatula or tongs.
-- Want to have a perfectly grilled rib? Precook them for 15 minutes in simmering water. Grill over low to medium direct heat. Frequent turning and basting will help avoid charring.
About the Author:
And don't forget, be careful not to burn your hands or wrist, by using oven gloves. And visit the writer's website about the newest barbecue products.
No comments:
Post a Comment