What’s better than cooking in a kitchen? Outdoor barbecuing, of course! The greater part is that we can roast, steam, bake, smoke, sear, grill and much more. Here, most of us will concentrate on how to get the most out of your outdoor grilling experience.
Willing as always
Barbecuing is an activity that needs suitable planning. Need to save time? Ensure that all you need is just within reach. If you notice your meats engulfed with greater than typical flames, the worst question you can consider at this point of time could be, “Where is that fire extinguisher?” Check the supplies and all the materials. Besides saving yourself time, you can even spare yourself some undeserved anxiety.
Preheat
The golden rule in grilling is preheating. How would you realize if it’s warm enough to start cooking? Put your hand over it. Count for 3 seconds. If you can no longer bear the heat after 3 seconds, then it’s ready. For instance, if you put your burger patties on the grill without checking out the heat, it’s likely, your friends and relatives may not trust you with their burgers again.
Thoroughly clean ‘em up!
Washing the grill can help in its air circulation. By using a hard brush, remove the burnt food from the last cookout. You really don’t want your fresh meat to have a close encounter with your barbeque of last month, right? This may not just affect the safety of the food but it will also affect the flavour.
Oil the bbq grill
Immediately after cleaning it and before using it, make sure that you remember to brush it with vegetable oil (or any kind of oil) so the food won’t stick to the grill. This is probably the simplest parts of outdoor barbecuing.
Include the Vegetables
Whenever you can grill the meat, why exclude the vegetables? Put them on the grill when you are almost done with the meat. You can brush them with oil and grill them directly on a grill. Another option is by covering them with a foil. Place some oil and seasonings and let it absorb the flavors in the bbq grill.
Shut or Open
Keep the lid shut when barbecuing so that the temperature inside will stay constant. Although you need to watch it carefully, just watch the time and temperature but not the food itself each and every time. A closed lid will even prevent flare-ups, preserve natural juices and moisture content.
Getting ready
Continue to keep all the cooking materials in your area. If you think you’ll be using the spatula, be sure it’s already there or else, you’ll be running back and forth from the kitchen to your backyard. We’re targeting a juicy barbeque and not a tired cook. Brisk walking (or running) has its right time and place. So, in order to avoid accidents and stress, organize everything before you start.
Indirect and Direct methods
If you want to cook it fast, use the direct method by putting the meat directly over flame. Chicken breasts and other chicken parts, fish fillet, chops, burgers and frankfurters are great with the direct method. Don’t forget to close the lid! The indirect method is used for slow cooking such as entire chicken, turkey roasts and pork ribs. This uses just one side of the burner or a water pan.
For More information on Outdoor Grilling and BBQ. Look at BBQsmart.com
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