10 SECRETS FOR PERFECT BARBECUING
1. Never cook meat immediately after taking it out of the refrigerator. It will be over-cooked on the outside and raw in the middle. The meat should be thawed well before cooking.
2. Do not put oil on the meat before cooking. The meat itself contains enough fat to cook and to bring out its scent.
3. If the meat catches fire during cooking, never put the flames out using water. Instead, put a lot of coarse salt on the coals to extinguish them. Alternatively, you can spray the meat with a little red wine.
4. Do not salt the meat when it is still raw. The best time to salt it is just before you take it off the heat. Otherwise the salt will absorb the meat’s juices.
5. When you start cooking the meat, put it near the charcoal so it can “seal”. This creates a crust that will keep the juices in the meat. Then take the meat further way from the charcoal and continue cooking.
6. Experiment by sprinkling herbs like oregano on the charcoal and not on the meat!
7. Do not pierce the meat with a fork when you turn it as this will mean that the meat juices will be lost. Use kitchen tongs to turn the meat.
8. If you are cooking sausages, pierce them before putting them on the grill with a fork because the sausages burst when cooking.
9. The best time to put the meat on the charcoal is when it are hot enough to cook the meat on its own. It is the heat that cooks the meat not the flames!
10. The charcoal should be spread out over a large area and the rack should not be bigger than that or the meat at the edge of the grill will remain uncooked.
1. Never cook meat immediately after taking it out of the refrigerator. It will be over-cooked on the outside and raw in the middle. The meat should be thawed well before cooking.
2. Do not oil the meat before cooking. The meat itself contains enough fat to cook and to bring out its scent.
3. If the meat catches fire during cooking, never put the flames out using water. Instead, put a lot of coarse salt on the coals to extinguish them. Alternatively, you can spray the meat with a little red wine.
4. Do not salt the meat when it is still raw. The best time to salt it is just before you take it off the heat. Otherwise the salt will absorb the meat’s juices.
5. When you start cooking the meat, put it near the charcoal so it can “seal”. This creates a crust that will keep the juices in the meat. Then take the meat further way from the charcoal and continue cooking.
6. Experiment by sprinkling herbs like oregano on the charcoal and not on the meat!
7. Do not pierce the meat with a fork when you turn it as this will mean that the meat juices will be lost. Use kitchen tongs to turn the meat.
8. If you are cooking sausages, pierce them before putting them on the grill with a fork because the sausages burst when cooking.
9. The best time to put the meat on the charcoal is when it are hot enough to cook the meat on its own. It is the heat that cooks the meat not the flames!
10. The charcoal should be spread out over a large area and the rack should not be bigger than that or the meat at the edge of the grill will remain uncooked.