What are the Tips for Barbecuing? -2

• If you throw a little lemon or orange peel on the charcoal one or two minutes before the meat is cooked, the aroma that will emerge when they are burned gives a very pleasant flavor and smell to your fish and chicken grills.
• If you lightly wet a few cloves of unpeeled garlic and throw it on the charcoal in the last minute or two of cooking, the aroma of the smoke that will come out of their burning will add a wonderful flavor to your meats and even grilled vegetables.
• If you are cooking lamb chops, you can sprinkle dried rosemary (rozmari) herb, which you will leave to soak in a bowl of cold water for an hour, on the charcoals as you start cooking, and 'soak' your meat with the smoke that comes out of their burning. The reason you put these herbs in cold water is to retard their burning and make them produce more smoke.
• Barbecue offers you unlimited opportunities to " simmer " or "smok". The first of these is the method of throwing the chips of some trees that contain aroma on the charcoal. For example, if you can find chips from trees such as cherry, walnut, oak, you can first soak these chips in cold water for an hour and then sprinkle them on the coals so that they burn. In this way, the wonderful flavors of these fragrant trees give your meats very different flavors by being smoked. If you have the opportunity, you should definitely try it.
• You can also use fresh herbs for smoking. For example, you can add new smoked flavors to meats by sprinkling fresh thyme, sage, fresh basil or fresh marjoram on charcoal in the last two minutes of cooking. For this, you can take the seeds of these herbs and plant them in your balcony pot or garden in the spring.
• If you can thoroughly clean your wire rack and even have a separate wire rack, you can grill fruit on it and serve it for dessert. For example, pineapple slices, halved peaches or halved red plums. You can also make a sweet sauce over them by mixing yogurt and honey.
• On the sides of the barbecue that are not directly exposed to charcoal fire, you can put the vegetables you will pack in aluminum foil on the wire and let them cook by steaming. You can serve these vegetables alongside grilled meats.
• The barbecue steaming technique is also very suitable for all fish. Again, put the fish and a few lemon slices in the aluminum foil, pack it and let it cook slowly on the sides of the barbecue.
• Removing grill marks on grilled meats and vegetables and making them diagonal baklavas gives a visual appeal. To do this: First place the meat or vegetables on the grill at an angle of 45 degrees to you. Halfway through the cooking time, turn them in the opposite direction, this time at an angle of 90 degrees, and place them on the grill again.
• A 'lubricating' mix prepared by mixing olive oil, crushed garlic and vinegar is ideal not only for lubricating your meats and fish, but also for adding great flavor.

This article by Mr. It is an excerpt from the article of Arman Kırmızı published in Hürriyet. We remember him with respect.

Source: https://www.hurriyet.com.tr/turk-erkegi-mangal-sever-4298452