BBQs are popular summer events, especially in the US, where this type of cuisine is an established tradition. Eating sumptuous grilled food, cooked and served outdoors, is a relaxing and enjoyable experience that can be as formal or informal as you like. Whether you’re at home or on vacation, barbecues are a great way to entertain kids during long summer vacations when the weather is dry and warm.
The following tips will help you organize successful summer barbecues. Reading them before planning your next barbecue will help make it as perfect as possible.
Grilled pointers
1. Before lighting your barbecue, make sure it is completely clean. Although many of us know that we should clean our grills after each use, we do not always do so. This can greatly affect the taste of the food you serve, especially if you are cooking hamburgers on a grill that still has fish scraps, for example. As long as it’s done regularly, cleaning a บาร์บิคิว is easy. Once the grill has cooled, brush the surfaces and clean the grills with dishwashing liquid. If it’s been a while since your last cleaning and your grill has some hard-to-remove food particles, use dry baking soda and steel wool pads.
2. To prevent meat from sticking to your grill rack when you flip it over, remember to spray the grills with a nonstick cooking sentence. This will also prevent the meat from drying out (the tear causes the meat to lose its juices).
3. Be sure to adjust the temperature of your grill according to the type of meat you are cooking, and always wait until the grates are at the correct temperature before putting the meat on the grill. For charcoal grills, make sure all the coals are gray and the lighter fluid is burned. Placing meat on a cold grill means cooking it longer than it should; It will be dry and may even burn.
4. Carefully consider the ingredients of any marinade you use for barbecued meats. Almost all store-bought barbecue sauces are high in fat and sugar, which means they burn quickly. By letting your meat marinate for hours in barbecue sauce, you risk drying it out. Add barbecue sauce to meat after grilling. This will prevent it from drying out excessively, and still get the flavor you want. Also remember that grilled meat has a wonderful natural flavor that you may actually be covering with pickles and barbecue sauces. Adding light seasonings of your choice, like salt, ground black pepper, and ground rosemary, to meat immediately before grilling will not hide its natural flavor.
5. To cook perfect, juicy steaks, brown the meat for a minute or two on both sides, and then lower the heat to medium so that your steaks do not become tough and dry. The initial cut will prevent the meat juices from leaking and your steaks will be tender and tasty.
6. Avoid using forks to flip grilled meat. Use tweezers instead. Fork holes in the meat cook result in meat juices seeping into the base of the grill; meat will be dry and tough, juices will build up on the grill, making it harder to clean and can even damage the grill.
7. Some people tend to be a little lazy about hygiene and health when they barbecue. It is essential to remember that the same rules apply when cooking meat outdoors as when cooking indoors; never use the same utensils for raw and cooked meat (unless you wash them with hot soapy water first), and never put cooked meat on the same plate you used for raw meat.
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