What is the next best thing to having the best barbecue grill? The answer is simply being able to cook the best barbecue. Here are several tricks and tips that can help you make one:
-- Well-oil the grill before grilling or roasting to stop food from sticking.
-- It is highly recommended to marinate meat overnight in the fridge or if pressed for time at least 2 hours at room temperature. Unmarinated meat should be allowed to reach room temperature for at least one hour and not more than that.
-- Turn the meat using a tong or a spatula. Do not use a fork since it will pierce the meat hence allowing the juices to be lost, and you will end up with a dry barbecue.
-- Preheat a gas barbecue grill for 5-10 minutes on high before bringing it down to your desired temperature. Turn on one side of the grill while cooking the meat on the other side.
-- If you are using a charcoal barbecue, fire up the coals at least 30 minutes before you begin to barbecue.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- Do not put salt on the meat before grilling. Adding salt draws out the moisture and you will have dried up meat on your hands after cooking.
-- Planning to grill burgers? Choose burgers that are made from lean meat so that they are bound well.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- The best way to cook pork roast is with the barbecue grill lid down. Don't forget to place an aluminum drip pan containing water below the meat to avoid unwanted flare ups.
-- Chops and steaks are best cooked on direct heat over low to medium coals. Turn using a spatula or tongs.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
-- Well-oil the grill before grilling or roasting to stop food from sticking.
-- It is highly recommended to marinate meat overnight in the fridge or if pressed for time at least 2 hours at room temperature. Unmarinated meat should be allowed to reach room temperature for at least one hour and not more than that.
-- Turn the meat using a tong or a spatula. Do not use a fork since it will pierce the meat hence allowing the juices to be lost, and you will end up with a dry barbecue.
-- Preheat a gas barbecue grill for 5-10 minutes on high before bringing it down to your desired temperature. Turn on one side of the grill while cooking the meat on the other side.
-- If you are using a charcoal barbecue, fire up the coals at least 30 minutes before you begin to barbecue.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- Do not put salt on the meat before grilling. Adding salt draws out the moisture and you will have dried up meat on your hands after cooking.
-- Planning to grill burgers? Choose burgers that are made from lean meat so that they are bound well.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- The best way to cook pork roast is with the barbecue grill lid down. Don't forget to place an aluminum drip pan containing water below the meat to avoid unwanted flare ups.
-- Chops and steaks are best cooked on direct heat over low to medium coals. Turn using a spatula or tongs.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
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And don't forget, avoid burning your hands or wrist, by using heat resistant mitts. And visit the author's website about some cool bbq accessories.
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