Barbecuing Tips
Todays Tips are about barbecuing. Nothing is nicer in the summer than that charred taste of grilled meat, fish, poultry or vegetables. The barbecue gives pretty much everything that great summer flavor we all love. Here are some tips that will help you barbecue successfully each and every time.
- Trim as much fat from food as possible before barbecuing. This helps to prevent flare-ups.
- Always take a clean platter out to the barbecue with you. Do not put cooked foods back on the plate that the raw meat was on.
- Heat barbecue thoroughly before cooking anything on it. Clean any bits of food off the grill before using – a wire brush works well.
- Spray food with oil before placing on the barbecue – that works better than spraying the barbecue.
- Use long tongs to turn food rather than piercing food with a fork.
- Boneless, skinless chicken breasts should be pounded for even cooking.
- Precook ribs, chicken legs, and sausages before barbecuing so that the meat will be cooked through but not overcooked.
- Marinades or basting sauces that contain tomatoes, sugar or honey burn the easiest.
- If you want to use a marinade that has been in contact with raw meat, fish or poultry for a sauce, be sure to bring it to a boil and then cook it for at least 5 minutes before serving.
