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:
-- Well-oil the grill before grilling or roasting to stop 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.
-- 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.
-- 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.
-- Planning to grill burgers? Choose burgers that are made from lean meat so that they are bound well.
-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.
-- 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.
-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.
-- Well-oil the grill before grilling or roasting to stop 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.
-- 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.
-- 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.
-- Planning to grill burgers? Choose burgers that are made from lean meat so that they are bound well.
-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.
-- 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.
-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.
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And don't forget, be careful not to burn yourself, by using kitchen gloves. And visit the author's site about some cool barbecue novelty.
