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August BBQ Season
Barbeque Summer
Step by Step guide to a successful barbeque
1. When cooking with charcoal, spread it out in an even layer - more thinly in one area for food that needs to be cooked slower. Its important to light the charcoal well in advance as they need at least 20-30 minutes to get hot. If you cook before charcoal starts going white your food will most probably just char and not actually cook.
2. Ensure you are properly prepared having all chopping boards, cook’s knives, basting brushes, tongs, kitchen paper, oven gloves, kitchen foil etc
3. Keep it simple. For best results, use fresh, seasonal ingredients and prepare as much as you can in advance.
4. Remove all meat, poultry and or fish from the fridge before starting the barbecue, as it will not only produce the best results out of your food but will also reduce the chance of overcooking
5. Keep all raw meats separate and covered, keep in cool place until you are ready to start the bbq – never place separate raw meat or fish in the same marinade.
6. Use separate chopping boards and knives to avoid cross contamination between raw foods.
7. If using wooden skewers soak in water upto an hour before the bbq as this will help prevent thwm from scorching.
8. To avoid a sticky bbq grease the bbq with the meats natural fat or olive oil.
9. Use unbreakable enamel plates which are much easier to balance on your knees than paper.
10. Between cooking you should let the bbq burn freely as this removes remains of the previous meats/fishes that were there, avoid fishy meat
11. Leave a 1 inch or 2.5 cm gap between food on the bbq
And finally have a good barbecue
Posted on August 17th 2010 at 01:41pm
