Barbequing Secrets

site search by freefind advanced

 

 

~ 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.