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:
-- Make sure the grill is well oiled before cooking to prevent 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.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- If you are using a gas barbecue, preheat the grill on high for 5 to 10 minutes then bring it to the desired cooking temperature. Only turn on one side of the grill and place the meat on the other 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.
-- 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.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- 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.
-- 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.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- If you are using a gas barbecue, preheat the grill on high for 5 to 10 minutes then bring it to the desired cooking temperature. Only turn on one side of the grill and place the meat on the other 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.
-- 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.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- 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 kitchen gloves. And check out the writer's site about the latest bbq products.
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