|~ Marinating before baking or grilling.
~ Pork or Beef meat - 3-24 hours
~ Breast of chicken without the skin and bones - 3 hours
~ Other parts of chicken - 3-24 hours
~ Big fishes - 30 minutes
~ Small fishes - 15 minutes
~ Vegetables - the 15-60 minutes
~ 1) Frozen meat.
~ Never cook the meat as soon as you take it out of the Freezer.
~ The meat is going to over cook on the outside and is going to be raw on the inside.
~ The meat has to be defrosted well first before is being cooked.
~ 2) Buttering- oiling.
~ Never oil or butter the meat before you cook it.
~ The meat it self has essentially enough oil and fat by it self in order to get cooked and to eject its own smells and flavours.
~ 3) Charcoal fire.
~ If and when, burring barbequing the meat you encounter some flames, you never use water to put them out.
~ In a situation like that, use plenty of salt and it will put the fire out.
~ Another way of putting out the charcoal fire is by spraying the meat with some red wine.
~ 4) Salting.
~ You never put salt on the meat before you put it over the charcoal.
~ The best time to salt your meat is a little time before you remove it from the charcoal.
~ If you salt it before you cook it, the salt will adsorb the juices from the meat.
~ 5) Meat juices.
~ At the beginning, you put the meat close to the charcoal to make a crust on the outside.
~ The crust on the meat will retain the meat juices on the inside.
~ When the crust is created, put the grill higher and continue cooking.
~ 6) Seasoning.
~ Try sprinkling the charcoal with your herbs like oregano instead of to the meat.
~ 7) Meat puncturing.
~ You never puncture the meat with a fork in order to turn it to the other side, because by puncturing the meat all the juices will escape and the meat will be dry.
~ Try using a steel tong.
~ 8) Sausages.
~ If you are barbequing sausages, puncture them before placing them on the grill, because it is known the sausages pop and break during cooking.
~ 9) Temperature.
~ The best time to place the meat over the charcoal is when the charcoal are lit enough to create the temperature it is needed to cook the meat.
~ The temperature of the charcoal is going to cook the meat and not the open flame.
~ 10) Charcoal.
~ The charcoal should be covering more area than the size of the grill.
~ If the grill covers more area than the charcoal the meat at the edges of the grill will be raw.
~ Using all or some of these Barbequing Secrets, you will always have the best barbeque in the neighbourhood that the whole family will enjoy every time.
~ Good luck and bon appétit.