By David H. Urmann
Barbecue meats are prepared in advance prior to a barbecue session. Know how to prepare them.
Grilling is fun. Most people enjoy making barbecues in their own backyard. Barbecue sessions are good bonding time with family, friends or loved ones.
Grilling is also a healthier way to cook food. It basically just uses heat to cook meat, fish and vegetable, without the fattening oils. It also retains the original delicious flavor of foods minus other unwanted preservatives.
Barbecue meats, vegetables and seafood can all be grilled. These are all prepared in advance before grilling. Learn how to prepare them the right way.
Great barbecue sessions are complete with salads, meat, fries or chips, iced beverages, desserts and vegetarian options.
In preparing meat, defrost them thoroughly. Leave it standing for about 30 to 60 minutes in room temperature before grilling. You can also opt to thaw them inside microwaves to speed up the process. But if you are not in a hurry, leaving in room temperature is better.
Separate poultry, fish and red meat. Never mix them in one marinade.
Use separate cutting utensils, tools and cooking boards when preparing cooked and raw foods.
Marinating is the key to achieving the perfect taste and bringing out the flavor of barbecues. It makes meat tender, spicy and flavorful. Poultries and meat should be marinated overnight.
Budget your time. While grilling, you can start preparing side dishes like vegetable salads. Use your time wisely while waiting for the food to finish grilling. You can make the sauce for the salad or other food, chop some vegetables like tomatoes, onions and leeks, and prepare beverages.
Never leave your raw meat in open air. Bacteria like e-coli have a tendency to flourish when raw meats are exposed for a long time. So after grilling, make sure to place them in enclosed containers immediately. Otherwise, serve it at once.
There are many techniques in grilling. And different people follow different strokes. Some hold true that burgers, chops and steaks should be turned over very minimally. Cooking slows when meat is turned over often. Others think that searing meat at the sides promote better grilling.
As a general tip, turn burgers and steaks only once. Level with your meat, slightly lift the corners. If you see black marks, it is time to turn it.
If you prefer burnt grill marks, just turn your meat only once. If you favor golden brown, you need to regularly turn it.
Aside from burgers and sausages, you can also try grilling turkey breasts and legs, pork loin and ribs, lamb chops, trout, salmon, tuna, mackerel and shrimps. Vegetables like peppers, eggplant, sweet potatoes, tomatoes, corn and mushrooms can also be grilled.
In general, poultry like chicken and turkey are faster to grill. So does a lot of fishes, vegetables, and shrimps. Meat takes longer hours for it to be really tender and edible.
When grilling, to make it really flavorful, brush the food with your marinade and other spices every so often. Also, some expert cooks say that turn over food as little as possible. Cook each side in predetermined times.
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Source:www.isnare.com |
