BBQ TIPS
»10 minutes tops
The best bet is to use high heat for up to 5 minutes on each side. If you like your steaks medium rare or your veggies still a bit crunchy, they should be done by then. After 10 minutes on high heat, any other food should be moved to a part of the grill with medium heat and allowed to finish cooking at a lower temperature.
»Pre-heat the grill
Pre-heat the grill on high for at least 10 to 15 minutes, or light the charcoal about 20 to 30 minutes before you start the cooking. You want to be sure the grill is hot enough to sear the meat to seal in the natural juices.
»Don't rush the sauces
Put sauces on the food in the last 5 minutes of grilling time. Most sauces have fats and sugar in them which will burn if put on too early. The fire department has better things to do than helping you cook.
»The 30 minute marinade
A simple tip that will speed up the marinating time by around half, is to place meat, fish, poultry in a plastic bag with a suitable marinade, seal and massage-in marinade for a few minutes then place in coldest part of fridge for around 30 minutes.
»Trim that fat
Trim beef steaks to 1/8 inch fat. This will lower the calories and fat grams while not appreciable affect the flavor of the meat. However, do not remove the center portions of fat found in rib eyes or the tail of sirloin strips. Whereas this fat is usually not eaten, it does add significant flavor to the surrounding meat
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