Barbeque tips
Submitted by Jane on May 12, 2008.
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Prepare foods as late as possible and keep foods in fridge until required.
Marinatei foods in the fridge. Don't put raw meat into a marinade if it is to be used for a sauce, rather reserve a portion specifically for the sauce.
When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless steel or use food-safe plastic zip-lock bags. Do NOT use an aluminum container - It creates a chemical reaction that can darken the food and the aluminum container.
The biggest mistake is to start cooking before the charcoal is ready. After lighting the grill, give it 45 minutes before putting any food on.Self lighting charcoal will be OK after 30 mins but beware, it doesn't last long.
Charcoal on the barbecue which is left in a pyramid shape will produce a hot barbecue. Spread the charcoal a little to produce a medium heat. Always start grilling on the highest setting to avoid flames.
Use charcoal for small pieces of meat and sausages. It gives a quick and strong heat. For medium-sized pieces of meat, one should use both charcoal and briquettes. For larger pieces of meat that need to be cooked slowly, use only briquettes.
Rub grill with oil prior to cooking to prevent sticking.
When doing kebabs on wooden skewers remember to allow at least 30 minutes for soaking. The key to well cooked kebabs is to cut your meat into even-sized pieces and use flat bladed skewers to help keep food from twisting as you turn it and enabling you to cook it from all sides.
To prevent food from sticking to the cooking grid or warming racks you can spray or brush on oil before lighting or spray the food with a mist of oil before placing it on the grid.
Allow meat to cook for about 1/3 to 1/2 the total time before applying any basting sauce so you don't "wash off" any of the dry rub seasonings.
When rotisserie cooking, use a spray bottle or basting brush to baste the meat or poultry as it turns on the rotisserie spit.
Use tongs or a spatula to turn pork. Don't pierce with a fork - Flavorful juices can be lost.
Leave a thin layer of fat on steaks and roasts during cooking to preserve juiciness. Trim the rest of this layer off after cooking.
When planning your meal, remember that the higher the water content, the faster the cooking time. Tomatoes have a high water content, so they cook very quickly and should be put on a warming rack for no more than 5 minutes, whereas potatoes have a low water content and usually take longer to cook than the meat.
Don't add salt to your meat until just before putting it on the grill. Salti can leech out the moisture, turning your meat dry and tough.
Try to clean off your grids after each use when the grids are still warm so they're ready to go for the next time you cook. A long handled brass bristle brush with a metal scraper works well, as does a scrubbing pad.
Jane wrote: When using an
When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless steel or use food-safe plastic zip-lock bags. Do NOT use an aluminum container - It creates a chemical reaction that can darken the food and the aluminum container.
This reaction does not only darken foods and container, it also may create toxic add-ons to your food, so it's better to stay away from aluminum containers.
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