It can be very easy to allow your barbecuing set to fall into disrepair, and most people don’t really feel that the stakes are very high anyway. Unless you know some simple tips it can also be quite a difficult task which will require a lot of effort. Firstly, keeping your barbecue station is pretty important. Making sure that any ash left over from old sessions with the barbecue are cleared away is very important as this ash can blow around once your fire starts and get into your food, and it can also impact the amount of oxygen which will reach the fire. Secondly, you should try to keep your grill clean. Ideally you would do this at the end of every session as the carbon and grime can build up over time and will periodically attach itself to the food you’re cooking and make the food stick to your grill even more. To clean your grill, the best time is while it is still hot. This is because the grease and oils will still be liquid Keep reading
Part of the charm of a barbecue is that you can make it up as you go along. As long as you pay very close attention to what you’re doing, you can avoid almost any disaster to your food. However, there are a few things which you can do to make your life easier, attain greater control over what and how you’re cooking, and produce better food. Last week, we talked about how to ensure you had a fire which was perfect for barbecuing, but there are a lot more things that you can do. For instance, one option you have is to not spread the coals throughout the barbecue basin, instead focussing all of them on one side of your grill. This allows you to switch food from being on a very high heat to a slow and gentle cooking temperature; allowing you to quickly sear the meat and vegetables you’re barbecuing and then switch to a slow cooking styles to make sure that it is thoroughly cooked.
It has come a round to that time of year again; the time of year where suddenly everybody looks at the nice weather and thinks that it is time to get the grill out and have a family barbecue, perhaps even every couple of days. Even though there are a lot of people who barbecue regularly, people who make mistakes while grilling are still far more numerous than those who know what they’re doing. The most important part of getting a barbecue right is the fire and temperature control. If you’re using coals, which will give the best results, then you should pile all of the coals into one location and put your fire accelerant at the bottom of the centre of the pile. If you can avoid using lighter fluid or other gasoline based accelerants then that will mean you can avoid the flavour of gasoline suffusing your food when you begin grilling. After you’ve started your fire, you should wait for the coals to begin to turn grey before you start spreading your coals out. If Keep reading
Before you can say you’ve made the perfect beef burger, you should understand that there are really two different types of burgers; those which are thick and those which are thin. Each of them can be perfect within their own right, but depending upon the type of burger you’re making there are a number of differences that you’ll have to take into account. When cooking the burger, which ever type you’re making, you should try to avoid flipping the burger too often. Ideally, you would limit yourself to one turn on each side. The temperature for a thick burger should be slightly lower than for a thin one, because you’ll want to leave enough time for the insides to be cooked, although this can change depending upon what level of rareness you want for your burger. If you want to turn it into a cheese burger, then after the first flip you should place your cheese on top of the burger and, unless you’re grilling it, cover the lid of your griddle/frying pan and allow the cheese to Keep reading