http://paperbomb.com/page-sitemap.xml Everyone Thinks They Know How to BBQ, Right?
It’s not just about throwing down some meat and veggies, poking your tongs at it, drinking a beer, and pulling it off when it “looks done”. There is a science to it all and here are a few tips to help you get your PhD in Grilling.
see Before your food even touches the barbeque, there are several things you should do. You need to make sure the grill is hot. Preheat your BBQ for 10 to 15 minutes because cooking from cold will make the meal overcooked and tough. If you are cooking any side dishes, this is a good time to chop some veggies or mix your salads.
Once the BBQ is hot, clean that black soot off the cooking surface. It will keep the flavours true and you won’t have everything tasting like char. It is always a good idea to oil the grill, especially with steaks and chicken. This reduces the chances of sticking and will result in a better looking meal, and less frustration while cooking. Just grab a paper towel and some olive oil, and with the towel in your tongs cover the entire cooking surface you will be using. (Be careful, this is tricky!)
Now that your grill is ready you can place your meat on the grill. Regardless of what you are cooking, once it hits the grill leave it alone! The more you play with your food and flip it, squeeze it, poke it, the tougher it will get. Put it down on a 10 o’clock angle, shift it once to a 2 o’clock angle, flip and repeat and you will get those perfect grill marks and tenderness, and your friends and family are going to think they are at The Keg.
Before serving, don’t forget to let everything rest. Grab a cutting board and place the food undisturbed for 5–10 minutes. Not cutting into the meat right away will help the meat retain its juices and keep its flavour. Always slightly undercook since the meat will continue to cook itself while resting. Remember, if you find that it is undercooked after all of this, you can always throw it back on the grill for a minute or two (especially for that friend who thinks rare means burnt).
With these tips we are sure everyone will say you’ve at least got your Masters in BBQ Excellence! ENJOY!