BBQ RECIPE SECRETS Well we all love a nice BBQ but do we really know what we are doing? Quite often I wish that my food was that bit more tastier and rack my brains as to what extra ingredient I could have added. Well now I can assure you that your next BBQ will definitely be one to invite all the neighbours to as it will be the talk of the street for years. Firstly, did you know the word “barbecue” is said to be derived from the Spanish spelling of the Taino Indian word “barbacoa”, which was a method of cooking fish over a pit of coals. The difference between grilling and barbecuing is that grilling is where you cook food quickly and directly over a very hot fire where barbecuing is the slow, indirect cooking of meat over a low, smoky fire. When you can keep your hand over a fire for three seconds, it means you have medium heat. At this temperature, most foods grill without burning on the outside. I find that also putting pieces of fresh rosemary into a charcoal fire adds flavour to barbecued food. Yes extra flavour without no extra marinating. Now for some general tips to make your BBQ the best. Keep your BBQ clean and free from grease. Before cooking, close the lid to the BBQ for approximately 10 minutes, which will help burn off any residue, then open and brush with a good brush to clean off any remaining particles. Keep a spray water bottle beside the BBQ and give a quick squirt, when necessary, to prevent flare- ups. Be organized! Make sure you have everything you need close at hand before you begin. More food has been charred when the cook runs into the house to grab the serving platter! Marinating is a must! It’s the only way you are going to get amazing flavours!!! If you are going to start smoking meat, you should know a few things before you light your leftover wood from your deck on fire. Now if you are serious about smoking, you have to understand this process very well. In my opinion, the wood you will be using is as important than your rub or sauce. Any wood that has been chemically treated is out, any wood with paint on it is out, any wood still attached to the house is also out, so basically any wood that you don't know where it's been is also out. You can use any of these woods and everything will be fine; Hickory, oak, apple, cherry, maple, apricot, peach, pear, mesquite, wine barrel and vine. Plywood is
definitely out! The smoke ring is just a natural chemical reaction between nitrogen dioxide and the amino acids in the meat which produce a colour ring outside your meat. Assuming that you will have a good penetration of smoke in your meat because you see a smoke ring is not true, on the other hand without a smoke ring, you can still have a good penetration of smoke the ring is just not as visible. So I have given you some basic BBQ tips, but for further tips on marinating and getting that perfect flavour, please click the link below:
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