Raise the stakes with these quick tips…
GET THE RIGHT EQUIPMENT
1. Cooking gloves to handle heated equipment
2. Tongs for turning sausages and other small foods quickly and easily
3. Spatula: Roasts with flat surfaces such as chicken and steaks take a turn for the better with a
wide spatula
4. Meat forks are necessary for lifting large meats such as a whole chicken
5.
A spray bottle is handy in case of small flare-ups during roasting
MARINATING BASICS
Marinades contain seasonings, oils and acids to add flavour, lubricate and tenderise meat
respectively. For extra flavour, make the marinade a couple of hours ahead of time and refrigerate.
DIRECT OR INDIRECT HEAT?
Nothing ruins a sizzling barbeque like burnt or undercooked roasts. You can avoid this by choosing
correctly between Direct and Indirect Roasting.
Direct Roasting
Direct heating over fire is ideal for foods that cook in 25 minutes or less such as steaks and sausages.
Direct cooking also sears meats which creates that crisp texture and adds nice grill marks to the
entire surface.
For even cooking, food should be turned once halfway through the cooking time.
Indirect Cooking
Use the indirect method for foods that require 25 minutes or more of grilling time or for foods that
are so delicate that direct exposure to the heat source would dry them out or scorch them. Examples
include ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.
With the indirect method, heat reflects off the lid and inside surfaces of the grill, and circulates to
slowly cook the food evenly on all sides, much like a convection oven, so there's no need to turn the
food over.
LIGHTING CHARCOAL
If you want to roast your meat thoroughly enough to kill off any germs but also correctly so as not to
burn it, then you should start by learning how to light your grill.
Tips for lighting a charcoal grill:
1. Clean out your grill well before each use! A pile of charcoal ash will not allow adequate
airflow to your charcoal, no matter what charcoal starter you use. Your coals will light easier
and burn hotter with adequate air circulation.
2. Using fuels and other inflammable substances makes lighting a fire easy and convenient but
can adversely impact the taste of your meat. The solution is to allow additional time for the
smell of the easy-light substance to die away (possibly when it stops smoking) before you
start roasting.
3. Use enough charcoal. Many beginning grillers start out with too little charcoal. Use few
coals and your grill may not get up to the adequate heat. Also, use larger pieces of charcoal
because smaller pieces burn a lot quicker and you will need more before you have cooked
everything.
4. Leave your lid open while the charcoal is starting. This allows it to get adequate oxygen and
it will get hotter faster.
5. Use your air vents and/or lid of your charcoal grill during cooking to alter the heat of your
charcoal by changing the amount of oxygen it gets. The best way to judge this, other
than through experience, is to have a grill thermometer to check that the interior heat is
adequate. |
