Italiano
DeutschBarbecue cooking tips for both the grilling veteran or the barbecue beginner: from how to turn on the barbecue to how to cook your food.
1) Food safety
Keep the food cold until it is cooked on the grill. Keep it clean and keep it cold until you cook or eat it.
They have enough dishes so there is no cross-contamination between raw and cooked meats.
2) Prepare the barbecue grill
Preheat the clean grill and coat with cooking oil, using a brush or spray.
Close the grill and let it rest for about 20 minutes, then clean the grill with a cool damp cloth.
The concept is the same as the seasoning of a cast iron skillet.
3) Position of the barbecue lid during cooking
Just as some things are cooked on the kitchen hob and some in the oven, the type of food you are cooking will determine whether you leave the barbecue lid up or down.
In general, do what you would if you cook at home.
4) Above the burner
Steaks, hamburgers and vegetables, which must be seared or cooked from the outside to the inside, must be placed directly above the burners.
A little brushed olive oil on the steak will prevent it from sticking. Do not use salt on meat before cooking, as it extracts moisture and makes the meat dry.
If you do salt it while you start cooking, use the coarse salt to get a nice salty crust.
A little bit of raw black pepper can be appreciated by many.
5) How to cook meat on the barbecue
Always preheat the grill and remove the meat from the refrigerator for about 15 minutes before cooking.
Cook the meat for 90 seconds over high heat, then turn it 1/8 turn (45 degrees) and sear again. This will give it an attractive cross-hatch pattern, assuming you’re not cooking on a flat plate grill and helps seal in natural juices.
Remember to reduce the heat to normal cooking temperature after cooking.
6) Leave your meat quiet on the grill.
You should only turn the meat once. Be patient!
Meat also needs space. Do not overload the grill and do not heat it unevenly.
There should be at least 2 cm between the pieces of meat.
Also, make sure you have enough gas so that the cooking session is uninterrupted.
7) Do not use a fork to turn the meat!
Do not use forks, this will allow to preserve the natural juices, do not make holes in the meat.
Maybe use tongs or long-handled spatulas instead of forks.
Also, don’t mash the meat and burgers, as it forces the natural juices out and leaves with dried meat.
8) Leave the meat quiet on the grill – part 2
Let the grilled meat rest for five minutes after cooking, loosely covered with aluminum foil, to ensure more tender and juicy results.
Allowing the meat to rest also applies to roasts and other cooked meats.
9) Away from the cooking of the burner
Use a meat thermometer. Chickens, roasts and most fish fillets require indirect heat.
Try preheating the grill with all burners, then, when the grill is hot, turn off one side of the grill, put the slow cooking food on the burners off and close the lid.
In this way the barbecue becomes an oven !! This will help cook the meat evenly, browning it while keeping it juicy and tender.
10) Use of aluminum foil
You can use aluminum foil to make small cooking bags for delicate foods, such as fish fillets.
Cook away from the lit burners or place the bag on the heating rack if you have one.
Be careful not to puncture the sheet when lifting it from the grid.
11) Wood chips add flavor
Wood chip smoke can improve the flavor of food cooked on the barbecue.
Put the wood chips in an ash collection box or in a small aluminum tray inside the barbecue.
Wood chips can be found in specialty barbecue stores. Follow the instructions from the wood chip supplier.
12) Heating pizza on the barbecue is possible!
Did you know that a gas grill is the perfect way to reheat pizza?
Just set the barbecue on low, preheat, place the pizza directly on the grill and close the lid.
Heat until the cheese begins to melt.
You will get more even heating with the lid down.
13) Marinades for grilling meat
Marinate the meat in a plastic food bag to give the meat more intense or varied flavors, consider using meat marinades.
Marinate the meat before placing it on the barbecue, as directed by the manufacturer or marinated recipe.
Large freezer bags can be used for marinating.
Just put the meat and marinade in, seal and shake. Refrigerate, shaking it occasionally, until you are ready for the barbecue.
Be sure to drain any excess marinade before cooking and do not pour it over the meat while it is cooking.
14) Side BBQ burners
If your barbecue has a side burner, you can use it just like a kitchen hob.
This adds to the selection of dishes that you can choose to cook outdoors.
15) Wear protective gloves, clean the grill when it is still hot.
Use a good grill brush to clean cooking plates and racks. Lightly wipe cooking surfaces with cooking oil when clean.
Remember to empty the grease tray as well.
Enjoy a eco-friendly barbecue.
GLOSSARY BBQ
What is charcoal for the BBQ?
Barbecue charcoal is made from a renewable resource, wood.
Charcoal briquettes are produced by heating the wood in a low oxygen environment to remove all moisture.
The end result is made up of small pieces of charcoal.
When burned, this coal combines with oxygen to create heat and CO2.
What is BBQ Gas?
Molecule of propane. The gas for the barbecue is on LPG.
While LPG is a fossil fuel, it is also a low-carbon energy source.
The LPG (propane) gas molecule has only 3 carbon atoms.
LPG is just a much more efficient fuel for cooking.
