hint and tips for bbq
A great barbecue party already starts before the arrival of the guests. Here are several hints and tips for a perfect meal and for your guests to remembera successful evening.* remove the meat from the fridge about an hour ahead of the bbq and slowly bring it to room temperature.
* Immerse wooden skewers in water beforehand – this allows the bbq food to come off easily. This also prevents the wood from catching fire at high temperatures.
* ideally you should not be using frozen meat as this will dry out much more when bbquing.
* marinating the meat in oil before seasoning allows dried herbs to develop their aromas much better.
* Peanut oil is much better suited for marinating than olive oil – during the heating process it will release much of its own flavour.
* Remove sinews and ligaments, and cut off any fatty edges so that the meat bbqs evenly and retains its shape.
* to avoid the meat drying out, add salt only after bbqing. For the same reason the marinade should also have very little salt.
* A Charcoal bbq has reached the correct temperature once the coal has formed a grey layer of ash.
* For your own safety, use bbq trays. These prevent fat from dripping onto the embers which can lead to dangerous flames.
* If you bbq meat and fish at the same time you should prepare them separately and keep them well apart on the bbq.
* prick the sausages several times so that they don’t burst while being bbqued.
* Check how well the meat is cooked by pressing it with the bbq tongs. If it feels soft – the meat is still raw on the inside. If it feels rubbery and gives – it is medium done and if it does not give at all – it is well done.
* always use bbq tongs or a turner for the bbq food, because fork holes dry out the meat.
* Lean meats and poultry should occasionally be brushed with oil or marinade while being bbqued.
* before carving, leave the chicken or roast to stand for about 10 minutes – this ensures an even spread of the juices.
get from : Lidl website
posted by didie @ 11:20 AM
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