Rory's Blog - BBQ Tips

Saturday, September 15, 2007

BBQ Tips

Don't BBQ your meat while your BBQ is still flaming wait until your coals have calmed down to a grey colour. This way you won't burn the meat from the flames, most people seem to think the meat is done when its burnt on the outside this is not true and is a major cause for food poisoning at BBQ's.
If you're burger patties have a lot of fat in them they'll inevitably cause flames when the hot fat gets in contact with the hot coals and end up burning the meat. To get around this use a water spray bottle to gently douse the flames as they appear.
Sausages usually explode if you put them straight on the BBQ. To get around this prick them fully with a fork so the juices get a chance to escape.
Marinade chicken for as long as possible before your BBQ. Leaving it to marinade overnight in the fridge in a covered container has good results. You can continue to apply marinade to the chicken as it cooks or when turning it. Remember to use fresh marinade to do this not marinade that the chicken has been soaking in before it was cooked.
If you like a flame grilled finish to your meat, save this to the end when you know your meat is cooked, then you can lower the grill and char the outside of the meat slightly or to your liking)
Remember chicken and pork take much longer than beef, sausage and lamb to do on the BBQ. If you can, set it going first on the BBQ to one side while you cook your other meat on another side of the BBQ. Remember to always use different utensil for chicken and keep it away from the other meat.
Sometimes a splash of beer (just a mist) can stop your chicken and sausages drying out when you cook them so they keep a nice succulent taste.
If you want to cook things in a hurry foil is your friend. Unwrap the meat when its nearly done to give it that grilled BBQ finish at the end.

posted on Saturday, September 15, 2007 11:30:24 AM (GMT Standard Time, UTC+00:00)

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