What is the best thing to owning the best barbecue grill? It is producing the best barbecue. Read on so that you'll know how to make the most out of it:
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- 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.
-- 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.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- Baste meat during the entire cooking process if the marinade has low sugar content otherwise leave the basting until the last few minutes before the meat is fully cooked.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- Grill burgers that are made from lean ground pork since it binds 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.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- 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.
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- 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.
-- 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.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- Baste meat during the entire cooking process if the marinade has low sugar content otherwise leave the basting until the last few minutes before the meat is fully cooked.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- Grill burgers that are made from lean ground pork since it binds 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.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- 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.
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Finally, take care not to burn your hands or wrist, by using oven gloves. And check out the writer's website about some cool barbecue novelties.
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