A great barbecue is one of summer's pleasures. – at least, it should be. A major factor in creating success is don’t let your barbecue get out of hand, I don't mean the fire itself , but the amount and type of food you cook and drinks you serve.
My motto - Keep Your Barbecue Simple.
Ten Tips For Top Barbecues
- Be organized: place the ingredients and foods to be cooked on a table close to the barbecue.
- Any raw foods not being cooked immediately should be kept in the fridge until needed.
- Use large freezer bags for marinating. Add food and marinade, seal and shake. Leave the bag in the fridge, shaking it occasionally, until you’re ready to cook on the barbecue.
- Soak wooden kebab sticks in cold water for at least 30 minutes before use to prevent scorching. Wipe metal skewers with a piece of kitchen paper dipped in cooking oil before use to prevent food from sticking to the barbecue.
- Use flavored oils on unseasoned meat, fish or vegetables for added flavor and easier cooking on the barbecue.
- Wrap food in a double layer of foil to protect it from the heat of the barbecue and to retain moisture.
- Use hinged wire baskets for small pieces of fish, meat and vegetables; makes them easier to turn. Always oil the baskets before use to prevent foods sticking on the barbecue.
- Only place foods near the hot coals to sear the outside of the food initially, then move further away to prevent cooking the outside before the inside.
- Always cook chicken and pork right through. The meat is cooked when the juices run clear when pierced with a sharp knife.
- Use bundles of fresh hard-stemmed herbs, whole garlic cloves laid on the coal to bring added flavor to your food. Aromatic wood chips also work well.
Don't Forget to Make Your Barbecue Safe
10 Tips for a Safe BarbecueAnd for all you women out there - a bit of barbecue fun
