Sizzle the right way this summer
Many people would like to think they know a thing or two about cooking a barbecue, but there is always room for improvement.
Here’s a couple of dos and don’ts to charcoal grilling from ProQ Smokers to help turn amateur backyard cooks into seasoned veterans.
- Do – Think ahead and let meat reach room temperature before cooking to ensure it is cooked consistently.
- Don’t – Throw meat on the barbecue straight away, allow enough time for the coals to heat up. Use fire starters and wait until the coals turn grey.
- Do – Rub meat with oil before barbecuing to ensure it doesn’t stick to the grill and ruin all the hard work.
- Don’t – Be afraid to get creative. Marinade meat the night before, but be sure to drain the marinade before barbecuing.
- Do – Keep an eye on meat while cooking.
- When the fat drips off steak and hits the coals it can cause meat to char or burn, keep it moving and give it full attention.
- Don’t – Continuously poke and prod meat, the less it is touched better. Only turn once or twice to keep steaks and snags juicy.
- Do – Keep the lid down when cooking to hold the heat in and allow the smoke to infuse meat. This adds flavour and cooks a lot quicker, putting dinner on the table sooner.
- Don’t – Overload the barbecue. Leave a space where food can be placed away from direct heat. This leaves an area to rest the meat, or line up the next steak to be grilled.
- Do – Allow meat to rest after it has been cooked (about five minutes). This will ensure meat stays tender and juicy up until the very last bite.
- Don’t – pay for gas for the barbecue, simply reuse the coals. This makes barbecuing a lot cheaper leaving money leftover for more steak and snags.
Sizzle the right way this summer
For more information, visit proqsmokers.com.au.
