Many people like to believe that they are somewhat good or even great at cooking and grilling and I do not deny that. But a lot of barbecue parties have been ruined by some overconfident person who thinks they know all there is about barbecuing.
Although you don't have to be an expert cook to make tasty meals, I highly recommend following a few of my simple tips and tricks to transform your regular piece of poultry or meat or even a vegetable into a top-notch outdoor dining experience.
It's not important if you are using an electric BBQ or a charcoal-powered one, grilling is a labour of love that needs skill, patience, and most importantly, experience. Here are a couple tips.
1. Properly handle food
Improperly-handled food can turn your BBQ into a bust. No one wants to spend a huge portion of their day in the bathroom. Constantly keep the meat cold (but not frozen) until you place it on the BBQ. Outdoor cooking considerably raises the prospect of food spoilage because of warmer temperatures.
Never allow raw poultry, fish, or meat close to other food and food surfaces. Constantly keep the food covered. In the event the uncooked food was left out for more than three hours then you've got to throw it out.
2. Season the grill
Just as some people season their cast iron skillets, we will need to season the BBQ prior to and after grilling. Coat the surfaces of the grates with cooking oil which can resist high heat like canola and olive oil.
Be sure the surfaces are equally covered and remove excess oil with a paper towel. Turn on your grill and let it be for about fifteen minutes, or until the oil burns. Don't forget to retouch the oil coat.
3. Prepare the setting
Before turning on the BBQ, make sure that all utensils and tools you are going to need are arranged and organized on a nearby table. The same holds for the poultry, fish, fruits, and veggies you are going to cook.
Don't forget to practice proper food safety and planning. Doing so ahead will save a wonderful deal of energy and time.
4. Don't pierce the meat
Never pierce the meat if it is connected such as sausages. Do not use forks to undo or move meat. The juices that supply the meat with its flavour and texture will evaporate to the flames and you're left with a dull, flavourless meat.
Turn the meat just once. If you grilled a slice of meat, allow 5 minutes to allow it to recirculate juices before slicing it.
5. Give the meat a little space
The meat requires a bit of distance around it to allow proper heat transfer, ventilation, and cooking. Overcrowding the BBQ can result in uneven cooking. Be sure that you have enough gas so the fires do not stop whilst in the middle of a roast.
6. Reheat pizza using a grill
BBQs are an wonderful way to reheat pizza. Simply set the heat on low, preheat it, then place the cold pizza on the grill and close the lid. Leave it for a couple of minutes or till the cheese melts.
7. Use aluminium foil
Use an aluminium foil to make pouches for cooking delicate foods like vegetables and fish. Don't place the foil bag right on the flame, put it on the heating rack or the grates.
8. Grill as oven
Grilling cooks with immediate heat whilst roasting does exactly the opposite. It is possible to flip your BBQ into an oven with a few straightforward tricks. Now you can roast poultry or fish without using a toaster.
Preheat the grill with all burners on, and once the grill is satisfactorily warm, turn off half the grill then place the food on the unlit side. Do not forget to use a thermometer to assess if the food is cooked.
Keywords: electric BBQ
By: Michael Foley
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