Having a BBQ is part of the American culture. There are a number of famous BBQ restaurants in the US. Whether it is pork, chicken or beef, BBQ is a time of celebration and joy for all family and friends. Here are a few tips for grilling that would make you famous as a professional chef in your neighborhood and friends circle.
Gas Vs Charcoal
This question is repeatedly asked by lovers of BBQ. Unfortunately, the answer is not that simple. There are multiple variables in play here and all need to be considered. Gas is considered relatively safer as it burns clean. On the other hand, charcoal emits carbon monoxide and other harmful substances which are even known to cause cancer. But grilling over coal has its advantages as well. The flavor of food is smokier and richer. Therefore, which method is better usually depends on your taste preference.
Get it Hot
One should preheat the grill for about 15 to 20 minutes before one starts cooking to make sure it is at the right temperature. This also ensures that all the bacteria have been killed. You should keep your grill at 400– 450 F for high, 350 – 400 F for medium high, 300 – 350 F for medium, and 250 – 300 F for low heat. Preheating helps sear the food on contact, keep it moist and helps avoid sticking. It also helps to improve the flavor through caramelization.
Additive Free Charcoal
If you do end up using charcoal, then use the additive free lump charcoal. It is basically charred wood. The traditional charcoal may contain sawdust, scrap wood, and sodium nitrate. It may also contain harmful substances such as lighter fluid or paraffin. Try to avoid using lighter fluids at all as they tend to leave an unpleasant smell in the food and can be hazardous when used improperly.
Brush it Off
Every time one uses the grill, charred debris tends to stick to the rack and stay there. Therefore, after preheating, one should always clean the rack with a sturdy long handled grill brush. Repeat again after use.
Oil it Up
Sometimes the meat tends to stick when you keep it on the rack. Oil up your rack to reduce sticking, using a paper towel. Always remember to use vegetable oil and never use cooking spray on a hot grill.
Marinate Your Meat
Marination not only ensures that your food is permeated with lots of flavor and spice, but also ensures that it hinders the formation of potential carcinogenic. These carcinogenic are formed when grilling muscle meats such as fish, poultry and red meat.
Always ensure that you use separate cut boards and cutlery for cooked and raw foods. This reduces the risk of cross contamination. Refrigerate your marinated meat so as to avoid the pervasion of bacteria. Use a grill basket for meats that tend to fall over through the grill rack or are too difficult to turnover.
Always remember to clean up after yourself. You are the one who is going to use that grill again. This ensures safety and good quality of food.