12 Tips To Get The Most Out Of Your Barbecue
By Robert Blackmore
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.
-- 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.
-- 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.
-- 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.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Chops and steaks are best cooked on direct heat over low to medium coals. Turn using a spatula or tongs.
-- 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.
-- 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.
-- 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.
-- 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.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Chops and steaks are best cooked on direct heat over low to medium coals. Turn using a spatula or tongs.
-- 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, be careful not to burn your hands or wrist, by using kitchen gloves. And visit the writer's site about the newest barbecue accessories.