Article by Fliss Hyett
Barbecuing Techniques 2
There are actually three basic methods of cooking food on the Gas Barbecue; they will differ according to the amount ofperseverance is called for from you, the chef, but the one thing they have in common is the fact that if done right, the outcomes are perfect.
It is the easiest and most commonly-used method of barbecuing in the UK and necessitates the direct implementing of heat to food.
When the charcoal has ended flaming and converted white (about 20-30 minutes after lighting), it is spread evenly below the , giving a consistent temperature to all places.
The food is placed on the barbeque grill, and, to avoid any burning, will need to be turned many times throughout the cooking procedure.
Here is a hint: make use of tongs as opposed to a fork to turn your burgers etc
Having tongs it is possible to turn the meat with out piercing it which means, a) the food will always be moist and tender, and b) people keep away from flare-ups since the hot fat ignites on contact with the coals.
When the meals are cooked you may serve right away however, if you need to ensure that it stays warm, you have two options.
You could potentially maintain a spot underneath the barbeque grill freed from charcoal or you might put a few layers of aluminium foil close to the grill and use it to help ‘park’ the cooked meals and keep it heated.
This approach remains grilling in the sense that it’s dry and rather high temperature, however as the food is not located directly above the heat source the cooking time is definitely longer and larger sized cuts of may be barbecued.
For this, you want a Charcoal Barbecue with a lid.
After the charcoal is ready, do not spread it around equally but ensure that it stays to one side of the Barbecue grill and put a metal dish to act as a drip tray under the primary part of the barbeque grill area.
Assemble the food on the Barbecue grill across the tray and shut the cover.
This method approximates the working of a kitchen oven.
It requires additional time however the pay-off is that the meat is going to be tender and have cooked additionaly equally (although to make sure that, you need to turn the meat once during cooking.
Either that or arrange the charcoal in a ring encircling the cooking area).
Another advantage of the technique is that after proceedings are under way you can hang out and also be a part of the party for a while, unlike direct grilling which usually requires your constant supervision.
An additional tip: evidently this technique of cooking definitely lends itself to large joints of meat or even whole chickens (not so much the Sunday roast as the Sunday Gas Barbecue) additionally, it can be useful for sausages which, because of the fat content, could be challenging when direct grilling.
Last but not least, in the event you must have that somewhat blackened, ‘barbecued’ look, you can always put the food straight over the coals for some minutes once it’s cooked.
Okay, getting even slower now.
Smoking is a traditional barbecuing technique in the Southern United states and involves not any direct heat to the food whatsoever.
In reality, in the majority of smoker barbecues the fire is really found in another container to the side of the primary, enclosed cooking chamber.
The actual temperature around the food is rather low (about two-thirds that relating to a conventional grill) and the cooking is carried out through exposing the food to hot smoke passing in the chamber instead of flames or direct heat.
The smoke originates from moist real wood pellets or chips added onto the fire box when the charcoal is ready (covered in that white ash).
The skill is two fold.
First, you must keep the smoke moving through because if it is trapped within the cooking chamber the food will certainly obtain a bitter, creosote-y taste; keep the air flow vents open for your free flow.
Second, it is advisable to keep up the temperature with the right level; many specialist smokers possess a gauge on the lid allowing simple monitoring.
Final results may have a definite smoky flavour as well as potentially become really tender because of the long cooking time.
Different types of wood chips offer different-tasting smokes and can be chosen to suit the food, for example, applewood chips to go with pork.
A further possibility, if you are in the mood for an experiment, is that instead of soaking the wood chips in water beforehand, you could try beer or wine.
Although the market is full of specialist smokers barbecues, as long as your regular barbecue has a lid, you can try smoking.
About the Author
BBQBarbecues is the UK’s leading online retailer of barbecues, gas bbqs and charcoal barbequeshttp://www.bbqbarbecues.co.uk/http://www.bbqbarbecues.co.uk/gas-barbecues-3354-0000http://www.bbqbarbecues.co.uk/charcoal-barbecues-3346-0000
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