| >> decisions, buy a barbeque grill, choosing between gas and charcoal and practice a few basic recipes. Charcoal creates better smoky flavour, but gas grills are easier to light and heat up quickly. You'll be a barbeque expert in no time.... |
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Light Your Barbeque Grill |
If you are using a charcoal barbeque, pile your briquettes in a pyramid in the middle and add lighter fluid. Light it and let the coals heat up for about a half an hour. When you see a layer of whitish ash over each coal, with a dull glow inside, it is ready. Spread the coals out and you're ready to cook.
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| If you are using a gas grill, make sure you are in an open area with good ventilation. Turn the gas on and make sure you have a steady flame. Turn the flame to high and let it heat up for ten minutes. |
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| Recipes |
 SALMON BROCHETTES WITH YAKITORI SAUCE |
| GRILLED TUNA FILLET |
| BARBEQUE CORN |
| GARLIC AIOLI |
| BAKED BANANAS STUFFED WITH CHOCOLATE |
 BARBEQUE CHICKEN WINGS |
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A Few General Barbeque Tips |
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Before you start working on a few recipes, there are a few general tips that will help you.
Always grill meat that is totally thawed.
Trim extra fat away to help cut down on flare-ups.
Don't use sauces that contain a lot of sugar while grilling, brush them on at the end to prevent burning. |
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| Grilling steak and chicken |
Grilling steak is actually a barbeque challenge. Because steak can be served a little rare, it is easier to master than chicken. Great grilling steaks should be about an inch thick and have marbling streaks. Marinate them and then grill on high for five to seven minutes on each side.
Cooking chicken is a big challenge, since you can end up with meat that is overcooked on the outside and still raw on the inside. Chicken should be cooked over a medium grill for at least 15 minutes if it is boneless and thirty minutes if you cook it with bones. To make sure that it doesn't end up too dry, make sure to marinate it ahead of time, and consider precooking it partially before putting it on the barbeque if it comes with bones. |
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| Preheating the grill |
The right temperature is always important. A thermometer will tell you exactly what heat you are working with. The standard is still the caveman method. An instant read thermometer is a good tool. Insert it into the thickest part of the meat, away from the bone, to measure the internal temperature of the food. |
Using the cavemen method, cutting in half the meat, will cause the loss of juices that keep your meat moist and tender. Do not attempt to turn the meat with a carving fork. Use long handled tongs or spatulas to turn the meat .. |
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| Direct heat vs. Indirect Heat |
There are primarily two methods of using a grill. Direct heat is best for cooking thin cuts of meat, fillets, kabobs and vegetables; these are good candidates for this method.
Indirect heat is used for larger pieces of meat, such as thick steaks, roasts, and whole fish.
On a gas grill this generally means firing up the two outside burners, and cooking the meat over the middle, unlit burner. When using charcoals, the coals are pushed to the sides of the grill, leaving a place in the middle to cook. Traditional barbeque is a form of indirect hear using very low temperatures over long periods of time. |
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Food handling |
Prepare all ingredients before you begin grilling. It can be very stressful to run back and forth between your kitchen and the grill.
Do not allow raw meat and fish to come into contact with other foods. Use separate cutting boards or thoroughly sanitize the one you are using by washing it with hot soapy water and chlorine bleach. Rinse thoroughly.
Do not carve cooked meat on the board used to hold or cut raw meat.
Cut the fatty edge of steaks and chops to prevent curling. Slide through the fat at 2 to 3 inch intervals, cutting just to the meat. |
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