The Intricacies Of Making A Delicious Barbecue

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Summer is the season for barbecue, outdoor cooking and sweet talk with friends. To make the most of the magical grilled meats and vegetables, you need to know a few simple but golden rules for cooking them.

Often, driven by our desire to prove how good barbecue chefs we are, we make involuntary mistakes that are more or less obvious.

One of the golden rules of roasting requires that the pieces of meat be turned only once. Too frequent lifting, twisting and turning of the meat will make it dry, tough and difficult to swallow.

To begin with, prepare your grill well with charcoal, briquettes or, if you use wood, let it be beech, hornbeam or other aromatic wood.

To ignite, get a dry chip or a few twigs, and if you have cones on hand, use them, but they must be open and dry, so you will give a specific pleasant aroma.

Never put wood under the coals, so the wood will not burn completely and it will be difficult to start a fire. A very common method of ignition is with paper, do not do it! In windy weather, the wind will blow the ashes from the paper onto the meat.

Pre-grease the grill grate with a piece of bacon, bacon or half an onion. This will prevent the products from sticking to it.

The meat or fish you are going to roast should not be dry, grease them with a little oil, it will clog the pores and stop the loss of fluids and juices, which in turn will ensure excellent juiciness and tenderness of the meat and fish.

Just before baking, it is good to sprinkle fresh or dried herbs on the coals - rosemary, thyme, oregano, tarragon or sage - they will give the food an irresistible aroma and taste.

The grill grate must always be 15 cm high from the coals and must not come into contact with fire. If you are roasting meat or fish, they must be at some distance from each other so that they can be easily turned.

To make the most delicious steaks, first always roast the meat on the warmest part of the grill, then at the end of roasting move to its more extreme parts, where the temperature is relatively moderate.

Do not roast the meat for a long time, prolonged standing on the grill will dry it, when its edges on one side change color, turn it on the other side.

For the marinade, use beer, wine or a little brandy - alcohol softens the meat, add various aromatic spices, honey, lemon juice or soy sauce.

For an unusual aroma at the end of baking, put a piece of butter on each steak, which will melt and give a unique taste, cover the finished steaks in a bowl with a lid or aluminum foil to rest for a few minutes, so their juices will be distributed and as a result will you have the most delicious steaks.