Barbecue Like a Pro

Category : General Tips

Barbecuing is a fast and fun way to infuse your food with smoky flavors. The list bellows outlines some tips and tricks to mastering the basics of barbecuing so that you can produce amazing meals on the barbecue.

Clean the Grill:

One of the first steps to barbecuing like a pro is ensuring that the grill is clean; this allows the heat to transfer better, prevents fires, and makes you feel more prepared. The most effective way to clean a grill is clean the grill once you are done using it. When the grill is still hot, it is easier to clean. Grab the BBQ brush and clean it before eating. This does not take long and will not leave your food cold before you get to it.

Heat the Grill Before you Start:

Heating the grill before you start eliminates the chances that the food, such as burgers and steaks, are going to stick to the grates of the grill. Not everything you barbecue require the grill to be overly hot, but most of the time, you with the hot portion of the grill to sear your meat and achieve grill marks. If the grill is not hot, you will not achieve this result. The more you add onto the grill, the more heat that is going to be absorbed; the best way to prevent this is to start with a hot grill or portion of grill.

Avoid Playing With the Food While it Cooks

When meat or other grill foods are placed on a grill and left alone, they acquire a lot of flavor and caramelization . If you are fiddling with the food, moving it around, flipping it, poking it, or pressing on it, you decrease the ability for flavours to develop. Only flip or touch the food when it is ready to be flipped.

Don’t Walk Away From the Grill

Try refraining from leaving the grill to avoid having your food overcook or burn. If you are cooking anything that takes under 15 minutes to complete, focus on the single task at hand to ensure your food is cooked perfectly.

Ensure Meats are Cooked

Eating raw meats can cause sickness; to avoid getting yourself and others sick from serving uncooked meat, purchase and use a meat thermometer to ensure your meats are cooked and at the right temperature. The trick is to insert the thermometer into the thickest part of the meat (usually about 1.5 inches into the meat). If you are cooking thinner meats like chicken breasts or patties, put the thermometer in the side. Wait roughly 10 seconds for an accurate reading. Beer, pork, lamb, and veal, in steaks, roasts, and chops., should have an internal temperature of 145°F with a resting time of 3 minutes. Ground meats should have a temperature of 160°F, and whole poultry, poultry breasts, and ground poultry should have a temperature of 165°F.

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