10 BBQ Tips!
1 Heat Give your barbeque time to heat up properly. It should take 20–30 minutes for the flames to subside. Don’t start barbequing until they have and the coals are glowing.
2 Soaking Soak wooden and bamboo skewers in water for about half an hour before loading up or they’ll burn.
3 Vegetarian Buy a couple of disposable BBQ’s for your veggie friends. Or, if there is only one meat-free guest cook their option in a foil parcel so it’s safe from meaty juices.
4 Utensils Invest in some long handled utensils or you’ll end up with charred fingers. Basting brushes, tongs and fish slices for burgers are a must.
5 Marination Marinate meat overnight and fish for an hour – it’ll add flavour and help tenderise, but remember to go easy on anything acidic like citrus juice or vinegar. You don’t want the meat or fish ‘cooked’ before it even reaches the barbeque.
6 Cooling Bring meat out of the fridge half an hour before you want to barbeque it so it can come up to room temperature
7 Pests Beat the bugs by adding a drop of citronella, lemon or peppermint oil to your candles. The smell should keep the insects away.
8 No forks allowed Banish forks from the barbeque – If you poke meat while it’s cooking you will let the juices escape and you will end up with dry food.
9 Ruined! Cook things thoroughly – you don’t have to incinerate the food, just make sure pork and chicken juices run clear not pink when you cut into a piece. If you’re still feeling nervous, get yourself a meat thermometer.
10 Preparation Be prepared – make pitchers of drinks, load up on snacks and dips and prepare salads ahead (keep the dressing separate until the last minute). The more you prepare the less you’ll be stuck in the kitchen when the fun starts.
August 03, 2011 | No Comments
