What are the Tips for Barbecuing?
We learned how to light the barbecue. Now, let's talk about the essentials and tricks of barbecue with a few important points.
Get organized
Before starting the barbecue process, your coal, kindling, Aniva barbecue , meat and vegetables must be prepared in advance.
Adjust the amount of charcoal well from the beginning
The rule of thumb when grilling is this: The coals should spread ten inches to the left and right from the surface where you will cook the food. Instead of adding coal later, follow this rule from the beginning and keep the amount of coal abundant.
Do not start cooking before reaching high heat
Grilling is a 'high heat' cooking method. It is necessary to cook the meat at high temperature for a while, to allow the surface to coagulate, thus preventing the spreadable water and flavors in the body from coming out. In addition, the heat must be high so that the aroma of the charcoal can transfer to the food and at the same time leave grill marks on meat and vegetables. The right temperature has been reached when a thin layer of ash covers the coals and embers appear from within. You can also do the following test: Bring your hand closer to the fire at the height of the grill wire. If you can hold your hand there for a maximum of two seconds, the fire has reached a high temperature.
Take care of the freshness of the meat
The meat becomes tough immediately after slaughter. This stiffness lasts for several hours. This hardness continues for around 20 hours in cattle and 12 hours in sheep, and then gradually softening begins. This period may be shorter in summer and longer in winter. When stored in the refrigerator at +1 to +3°C for a week, it matures better, increasing the flavor and tenderness of the meat (for cattle). The maturation period of sheep and lambs is 3 days. If left to stand longer, the meat will become more tender, but its taste and color may change.
Keep your grill clean
Especially in corona days, cleaning is more important now. It is important to take advantage of the accessories while barbecue and to take care of the cleaning of the barbecue.
If your grill wire is dirty, the food you cook will stick to the wire. For this reason, it is necessary to scrape, wash and remove the grill wire/iron with a wire brush, if possible, after the barbecue party is over. At the same time, before you start cooking, you should wash and dry it again and put it on the barbecue.
Do not turn your meat with a fork
In particular, turn steaks, tenderloins and chops using tongs. Because if you turn the meat with a fork, the delicious water in the meat will flow out through the holes made by the fork and you will have to eat a tasteless, dried meat or chicken. In addition, when cooking meat on the fire, it should not be turned frequently, it is enough to turn it once. Cooking too much causes the meat to lose its water and dry out.
While your meat is cooking, apply oil or sauce on it.
In order to give meat or chicken a different flavor, it is necessary to marinate them with different mixtures. While the meat is cooking, it is necessary to apply the marinade mixture on them using a brush from time to time. A 'lubricating' mixture that you can prepare by mixing olive oil, crushed garlic and vinegar is also ideal for lubricating your meats and fish, as well as adding great flavor.
Cook thick meats with the lid closed
If you like to eat your steaks or tenderloins thick, or if you are going to cook a whole chicken, then 'indirect' cooking on the barbecue will give better results. In this method, the coals are on both sides of the barbecue, and the wire mesh is right in the middle. In other words, the heat of the coals does not come from the bottom and directly to the food, but indirectly from the sides. When you want to cook thick meat with this method, you should cook with the lid of the barbecue closed. PRTK Grill and Cosa BBQ are suitable for this process. You should not forget that every time you open the lid, 5-10 minutes will be added to your cooking time.
Let the meat rest for a few minutes after cooking.
During cooking, the juices of the meat are collected in the middle of the meat. If you let them rest on the cutting board for a minute or two and then serve, you will ensure that these juices are redistributed to all the inner tissues of the meat, which greatly enhances the flavor.
Never leave your position
The barbecue technique is one of the easiest cooking techniques. But it still requires constant attention. This is both for the taste and correct cooking of the cooked material, and for the prevention of a possible danger. Therefore, after starting the barbecue business, do not leave the barbecue if possible.