BarbecueTips

Barbecue Tips

Barbecue, (also spelled barbeque, or abbreviated BBQ) is a methodof cooking food Barbecue Tips

withthe radiant heat and/or hot gasses of a fire, the cooking offood in a sauce that includes vinegar, the end-result of cooking byone of these methods, or a party that includes such food.

Barbecue is usually cooked in a covered environment heated byan outdoor open flame of wood, charcoal, natural gas or propane. Restaurantbarbecue may be cooked in large brick or metal ovens specially designedfor that purpose.

Last Updated - 15th October 2005

Barbecue Tips:

Have everything at hand when barbecuing. The culinary term is misen place, which means simply to have everything you need closeby. Place everything on a side table next to the barbecue to eliminatetoo many trips to the kitchen. This allows you to not only keep aconstant eye on the barbecue but also to spend more time enjoyingthe company of your guests.

It is essential when barbecuing to marinate the meat, fish, or poultrybefore it hits the grill. Marinades ensure flavour and help with tenderising.Give them at least 20 minutes to start working and for some foodslike red meats, pork or poultry, you may want to marinate them overnight.

Fish requires only about 20-30 minutes marinating time before cookingbecause the acid in the marinade will cook the fish if left on overnight.

Do as much preparation as you can the day before your party. Makethe marinades, and if appropriate, marinate the meat or poultry. Makethe side dishes and prepare an easy dessert that just needs finishingoff on the day.

Cook in foil: the French term for cooking food in a bag is en pappillotteand is ideal for cooking foods that can easily fall apart, stick orburn, like fish. Tear off a sheet of foil, brush with oil, add thefish fillet skin side down, salt and pepper, a squeeze of lemon anda splash of white wine. Seal it by folding together the corners andthen barbecue for about 3 minutes on each side.

Use a patio heater. Its an essential tool for keeping your guestscomfortable in the garden. It will also ensure that the party keepson going, even after the sun has gone down.

Clean your barbecue
Don't let your barbecue succumb to grease buildup and corrosion. Cleanit every time you use it. Greasy food drippings can clog the burner'sgas ports and short out the igniter's flame. This will make the grilldifficult to start and can cause an uneven flame, possibly resultingin longer grilling times or burnt food. A simple way to clean your grillwithout using a bristle brush is to use aluminum foil. Crumple up aball of aluminum foil and rub the grill, making sure to remove any excessgrease buildup.

Less stick,more enjoyment
If you're the type of person who forgets to clean the barbecue, here'sa special tip. Before firing up the barbecue, simply coat the grillwith a non-stick spray. Applying the spray will decrease the amountof grease buildup and leave your marinades, spices, and seasonings onyour food and not on the barbecue grill.

MarinadesCan Add Life to Your Food
A marinade is a highly seasoned liquid mixture used to add flavor and,in some cases, tenderize cuts of meat like beef chuck, round,skirt, and flank. A flavoring marinade enhances the flavor of meat inapproximately 15 minutes to 2 hours, while a tenderizing marinade requiresat least 6 hours to affect the quality of the meat. The tenderizingmarinade makes leaner cuts of meat more tender and juicy, providingthe taste of a premium steak at an economical price. Enzymes in themarinade that tenderize the meat can come from acidic foods like lemonjuice, yogurt, wine, or vinegar or natural enzymes found in fresh papaya,ginger, pineapple, and figs.

Add Tastewith a Seasoned Rub
This is a great tip for all types of meat. A rub is a mixture of wetand dry herbs, peppers, spices, or seasonings pressed onto the surfaceof the meat before cooking. They are used to add flavor or, in somecases, seal in juices and form a delicious crust by coating the outsideof the meat. Depending on the degree of flavor preferred, rubs can beapplied either prior to grilling or, for a more concentrated flavor,several hours earlier. If you apply the mixture ahead of time, rememberto refrigerate the food until just before cooking. The idea is to producea great flavor, but not make it so strong that one can pick out theingredients.

Smoke Your Food for Intense Flavor
A variation of smoking food with a smoker is using a barbecue, especiallyone that uses charcoal. This method of flavoring is based on low temperaturesand long cooking times. The long period of cooking can release unbelievableflavor, and the meat is tender and succulent. To smoke your food, goout and purchase flavored wood chips that you'll soak and place overyour heat source (the barbecue). Setting the heat to low, the flamesor heat will smolder the wood chips releasing flavored smoke that circulatesand penetrates the food above leaving a delicious flavor and aroma behind.There's an unlimited variety of wood chips ranging in flavor from apple,hickory, and pecan to guava or peach. Although this preparation techniquerequires a little more of your time, it's definitely worth the wait.

Grill Your Vegetables
For those of you who feel vegetables can only ever be a sidedish, this tip will surely change your mind. Take the vegetables ofyour choice and select various spices to season them with paprika, cumin,or a general seasoning salt are good choices. Once you've decided onthe spices, apply them and place the vegetables either directly on thegrill or on the grill wrapped in foil and cook to preference. The result:flavorful vegetables that will delight your senses.

Stuffto Add Variety
A simple way to add diversity to your diet is to stuff your meat,poultry, and fish. The possible flavors that can be created infive minutes are unbelievable. Make sure to use thinly cut portionsof meat for preparing this type of meal. Create a stuffing from scratchor use a pre-made stuffing of your choice and place it on top of yourportion of meat or inside your fish. Use toothpicks or several piecesof string to tie your food together, making sure the stuffing is notlost during the cooking process. Cook, serve, and enjoy the range offlavors you've created.

Use the "Firmnessto Touch" Technique
The simplest and quickest tip for those of you who aren't sureas to the readiness of your food is to use your hand. Your hand givesyou the ability to check whether your meat is done without having tolose precious juices inside as result of cutting it open. Sacrificingthe juices from your meat can turn a king's feast into dog scraps. Usethe firmness to touch technique, in which steak doneness is comparedto the human hand. For a rare meal, cook the meat until it feels likethe muscle between the thumb and the index finger of your hand in arelaxed state. Medium-cooked meats should feel similar to the same muscleof the hand when it is stretched out, and for well-done firmness, comparethe meat against the muscle when the hand is clenched in a fist.

Tools forbarbecuing:

Tongs - the most essential tool which saves you from burning yourfingers.

Spatula - perfect for flipping anything on the grill.

Basting brush - to ensure you dont waste your marinade. Brush themeat/fish to add that extra flavour while cooking.

Water spray bottle - grease fires are the enemy as they give foodthat bitter, charred taste, so keep this on hand to stop any flare-ups.

Oven mitts - an essential when the heat is turned up.

Grill fork - great for turning food and lifting big pieces off thebarbecue.

Wire brush - Its important to keep the grill clean while youre cooking.This tool will help keep your grill free from burnt on bits.

Gas barbecues have come along way in the past few years. You cantbeat them for speed and ease of use. The key is to start barbecuingon a grill that has been pre-heated for at least 10 minutes. The intenseheat will seal in the flavour and ensure those sought-after char marks.

When youve finished cooking its easier to clean the gas barbecuewhilst its still warm, using a wire brush.

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