When summer comes and the official start of the barbecue season, but before planning your next barbecue, look at these tips and tricks, so your meal tastes better than ever.
1. How to light a wood barbecue
Quick start bars are not a good idea, let alone spray the wood with flammable liquid.
Although it will be safe to eat it, the food you cook on coals with fuel can acquire a chemical taste.
And the same goes for the instant fuel rods are made of pulverized carbon and mixed with additives so that they are easy to ignite and keep on fire.
The charcoal turns burns faster and harder and cleaning than traditional wood, which means that whatever you cook on, it also tastes better.
The easiest (and healthiest) way to light a fire is with a fireplace lighter, a large can that opens both at the top and bottom.
- A bundle of the newspaper placed at the bottom.
- Put a match on the paper, and in about 15 to 20 minutes, you will be ready to cook.
The can, available at hardware stores, has a sturdy handle that facilitates the pouring of coals covered with ash on the grill.
2. How to light up a gas grill safely
Always open the lid of a gas grill before lighting it, or you will run the risk of starting an “apocalypse-style” mini-explosion, caused by the accumulation of gas under the lid.
To make the gas grill almost as hot as a charcoal grill, preheat 10 minutes longer than recommended by the manufacturer.
Federal safety regulations now require that all propane tanks come with an OPS (overfill protection device).
- If the valve handle (the part that rotates to start the gas flow) is triangular, your tank is a newer model with an OPD.
- If the valve handle is round or star-shaped, you have an older model and the gas service will not fill it; You will have to change it for a new tank.
3. Is the grill fire ready?
To measure the heat of a fire, hold your hand approximately 5 inches above the grill rack and begin counting 3 or 4 seconds before feeling the burn.
If you have to wait longer, the fire considered being medium and low for eight to ten seconds.
4. Use aluminum foil to grill
To concentrate the heat and prevent it from escaping, place an aluminum foil on the grill for 10 minutes.
Remove the foil just before cooking, squeeze it into a ball (cools quickly) and use it later to scrape off any residue or ash from the bars.
5. How to make a quick cook
The direct grill involves cooking food directly over the fire, usually with the grill 10 to 12 cm above the coals.
This method mostly used for relatively small, thin, and tender foods that cook quickly, such as steaks, chops, chicken breasts, fish fillets, vegetables, tofu, and pineapple slices.
– If you use charcoal.
The challenge of grilling directly, especially on charcoal, is to make sure the grill is not too hot. To control the heat, light a three-zone fire:
- Use a garden hoe to rake half of the burning coals in a double layer on one side of the grill, covering approximately one-third of the bottom.
- The remaining coals go in a single layer in the center.
- Leave the last third of the grill without coal.
This gives you three heat zones: a hot zone to burn, a middle area for cooking, and a cold or “security” zone, where you can move food if it starts to burn or to keep it warm after cooking.
– To cook with Gas
To control the heat on a gas grill, place a burner at high temperature and one or two at medium temperature.
Leave a burner off or, if your grill has only two burners, use the heating grid as a safety zone.
6. For slow cooking
If you are roasting sirloin meat, a whole chicken, or a pork shoulder, the indirect grill is the best cooking method.
It allows you to cook large or hard cuts of meat on your grill without burning the outside.
To grill on the indirect grill, place the food next to (not directly above) the fire, covering the grill to keep warm. This turns the grill into a kind of outdoor oven.
– With charcoal
Rake the charcoal into two piles on the grill and place an aluminum foil tray in the center.
The food goes on the rack directly on top of the tray, which will catch the drips.
– If the barbecue is gas
- On a two-burner grill, light one side and place the food on the other.
- On a grill with three or four burners, light the exterior or front and rear burners; Cook the food in the center.
Most of the best gas grills have built-in drip trays, so you won’t need to place an aluminum tray under the rack.
7. How to avoid grill flares
Occasional llamas are an inevitable part of the grill, especially when fat trimmed, and oil-based marinades drained before cooking.
When these small pyrotechnic effects occur, move the food from the hot zone to the middle zone (or even the safety zone), until the flames diminish.
You can also try lowering the lid (if you are working on a charcoal grill, close the upper and lower vents.), Which will remove oxygen from the fire, which finally extinguishes the flames.
– The disadvantage is that the food can end up sooty.
A few jets of water from a spray bottle can also dampen a flame, but use the technique sparingly because water can remove the ashes or even spread the fire.
If an outbreak of flames becomes a bonfire, transfer the food from the grill to a plate and, as a last resort, sprinkle salt or baking soda on the fire to extinguish it.
8. Add more coal
Coal, like relationships, sometimes needs to be revived, and a large coal chimney allows 40 to 60 minutes of roasting.
If you add new coals to the fire, it will take 10 to 15 minutes to ignite, so a good alternative is to start a new batch of coal in a fireplace 20 minutes before you need it (you should do it on a non-flammable surface, such as brick or concrete).
When the coals are ready, throw them into the hot zone.
Remember, it takes a little adventurous spirit and a lot of trials and mistakes before you become an expert in grilling.