Barbecue is most likely the world’s most established cooking method. It has come a long way from the traditional pit BBQ that originated in the Caribbean to the incomparable Indian tandoor. Australians have taken to the ‘barbie’ with great gusto. It is a fun and fiery way to eat hearty and stay snug, perfect on a nippy night or for a breezy brunch. For your next BBQ party, we tell you the best way to do it right.
First of all, preheat the barbecue before you start cooking. While the barbecue is hot, clean it and then oil the bars of the grate when it is time for cooking. This will guarantee that your meat doesn’t stick to the barbecue and you’ll get those grilling impressions. Also, have a sharp blade at all times for dicing and slicing. A splash bottle with water close to the grill is a must, in case of flare-ups.
While cooking meat, try not to puncture it with a fork or prongs as the juices will escape, making the meat drier and less flavorful. Instead, use a spatula or tongs to move and flip your food. The equivalent goes for leaner proteins like fish. If you are using chicken with the skin, rub the outside with a little butter or oil and afterward daintily season it. It’ll give the chicken a nice and crispy texture.
Barbecues are not just about meats, there are a lot of alternatives for vegans as well. Potatoes, cherrytomatoes, bell peppers, sweet potatoes are great on the grill. Before they hit the BBQ, toss them with a light covering of oil, sprinkle some seasoned salt and wrap in aluminum foil. When using onions and eggplant, you should cut them into thin circles for a crispier outside.
An important that you should focus on is the marinade. Try not to depend solely on the BBQ sauce, experiment with different types of marinade, seasonings and rubs to make your barbecues stand apart like teriyaki sauce or garlic and spice marinade. Add a little wine or beer to your standby sauce.
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