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:
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more 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.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start 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.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- 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.
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more 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.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start 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.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- 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 barbecue gloves. And visit the author's site about some cool bbq products.
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