The Only BBQ Tips You Need

The Only BBQ Tips You Need

Preparation

The key to a great barbeque is being prepared and knowing your way around your grill. Even the greatest pit masters prepare their grills and the workspace and plan ahead. This gives you much more time to have fun on the day of the barbeque and, the best part, less to wash up afterwards.

Marinating

Five top tips for marinating:

  1. Marinate overnight whenever possible for maximum flavour (unless stated otherwise in the recipe).
  2. Extra virgin olive oil is great, but you should never use it in marinades. It burns and smokes on contact with the barbeque . Use light olive oil, or vegetable oil instead, and save the extra virgin bottles for your salads and sauces.
  3. Marinate in strong plastic bags, tied securely to prevent leakage when you turn them. Otherwise, always cover food tightly with cling-film and use non-reactive containers such as glass, or stainless steel
  4. Before placing on the barbeque grill, rub or shake off any excess marinade, particularly if there is any oil in it, to prevent burning or flaring and the consequent smoky bitter flavour.
  5. Never put cooked meat back onto the same dish you used for marinating. Always use a clean serving dish or plate.

Seasoning

It may be a relaxed Sunday afternoon BBQ, but never compromise the seasoning. Seasoning is often overlooked when having a BBQ at home but try to make it a priority just before grilling. Always use salt as a seasoning just before the meat is barbequed and be generous with it, and try to use a fine salt if possible.

Other Tips to Keep in Mind:

DO NOT use a gas grill. The smoke from a gas grill acts as an ingredient in itself and can put off the smell and flavour of the meat on the grill. Instead, use one of the many other options such as; direct heat, indirect heat, with charcoal, with wood chips, with split logs.

Use wood from fruity trees to enhance the flavour of the meat. It could be apple, cherry, peach and even grape.

If you are using wood chips, soak them in water, preferably overnight, before draining them. Wrap them up in aluminium foil and place them in the grill. The higher water content produces more smoke from the wood chips, which in turn increases the flavour of the meat.

HAPPY GRILLING!

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