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May is National BBQ Month, and this gives us all an excuse to get together with friends and family for a fun barbeque feast. For those of us who enjoy barbequing, this is the ideal time of year to fire up the grill and prepare succulent meats and veggies. If done correctly, everything tastes better when grilled over an open flame. While inviting friends and family and serving grills is usually fun, the pressure to throw the ideal barbeque can be stressful. So, before you start barbequing, here are some useful tips to ensure that your barbeque is a success.
Marinating is the key:
A marinade is the simplest technique to make food taste better and shine a bit brighter. Marinating is the process of soaking meats before cooking them in a seasoned liquid, called a marinade. Marinades are frequently made using the correct combination of acids, oils, and spices. When applied correctly, marinades tenderise meat, provide moisture, and enhance the flavour of meals. Always marinate the meat and veggies for at least 6 to 8 hours before cooking to make it taste better. Rubs or sauces can also be applied to the meat before cooking to improve colour and flavour.
Prefer Charcoal or Wood:
BBQ is fundamentally a slow cooking method over indirect heat on charcoal or wood. For a home scenario, charcoal grills tend to be quite a popular choice. Depending on whether you have a large backyard, a kitchen garden, a lawn, or an apartment balcony, you can choose a size that works for you. Cooking on wood or charcoal over gas is a preferred choice as they impart their natural flavours to the meat and vegetables.
Fire up the grill:
A cold grill will make your food stick to the grates of the grill. The tip here will be to always oil your grills and preheat them to make sure the food doesn’t stick to the grates and to help you clean them more easily once you’ve finished with the grilling. You can start by grilling the meat and vegetables with enough heat, then adjusting it to your desired temperature, and make sure you give the food enough time to release from the grates before flipping.
Basting:
Basting is a simple way to add flavour to meat and vegetables while also assisting in the creation of a golden crust. To keep the meat juicy and appetizing, baste it with butter, vegetable oil, or sauces at regular intervals. Basting will infuse flavour into the meat. A brush is the best tool for basting since it prevents flare-ups.
Do not fiddle with the food:
Do not over-handle the meat and vegetables while cooking. Always use a knife or fork to gently push down on a few parts of the meat to get an indication of how soft or solid it is. It is important to keep in mind that even if the meal appears to be cooked on the outside, the interior may not be. Insert a food thermometer to test the interior temperature of the meat to see if it is properly cooked. This is especially important for foods like chicken or pork, to ensure that the heat from the oven has reached the food's centre.
Once the meat is cooked to perfection, it is always served with a side of barbeque sauce. Barbeque sauce enhances the flavour of the food by adding a spicy and smoky flavour.
About The Author: Chef Jerson Fernandes is an Executive Chef at Novotel Mumbai Juhu Beach.
