Tips for a bril­liant BBQ

The Peterborough Evening Telegraph - - Food & Drink -

If you’re us­ing a coal bar­be­cue, have a sep­a­rate fire that will keep feed­ing the main one. This way you can cook the longer cook­ing items first and still have coals for the slower ones.

For those who have trou­ble con­trol­ling the heat, try us­ing a gas bar­be­cue which you can con­trol. Re­mem­ber, the bar­be­cue flavour comes from the food juices hit­ting a hot sur­face. This means that a gas bar­be­cue can give chefs as good a flavour as tra­di­tional char­coal.

Dif­fer­ent food items re­quire dif­fer­ent cook­ing tem­per­a­tures. Look­ing at the thick­ness of what you are cook­ing helps a chef de­ter­mine cook­ing time. Re­mem­ber: Food with bones needs longer, since bone is not a great con­duc­tor of heat.

Use as lit­tle oil as pos­si­ble and avoid flames while grilling as this burns the meat.

Only turn the meat once. This will caramelise the con­tact points with your bar­be­cue bars and al­low the juices to flow. If you criss cross or turn the meat a lot it will be­come tense. Re­mem­ber: One turn equals ten­der!

Don’t be afraid to use salt, but al­ways salt the raw meat and not the cooked meat. The meat will draw in as much salt as it needs and the rest will drop into the fire.

Use corn oil as op­posed to olive oil as it has a much higher smoke point.

If you’re us­ing char­coal, try us­ing a com­bi­na­tion of wood and lump wood char­coal. Avoid us­ing fire lighters as they taint the flavour of the meat. Try the old-fash­ioned method of paper and wood chips!

: Do not use a fork, ever. Use tongs that are flat and won’t pierce that meat.

Fi­nally, to test the cook­ing tem­per­a­ture, throw a bit of wa­ter on the grill bars. It should take three sec­onds to evap­o­rate, any less and you will burn the meat; any more and you will boil it.

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