The Proper Way To Bbq

Barbecue dishes are extremely popular

Barbecue dishes are extremely popular. If you don't cook, it seems like a very simple process but if you do cook, you know that there is always the danger of the meat ending up overcooked, or worse, blackened which can be very embarrassing. In order to successfully cook meat on a BBQ, there are basic principles you need to know. Aside from having a basic BBQ recipe, you should also know how to do the cooking properly.

For starters, if you are using an open BBQ, make sure that the cooking rack is adjustable. This will make a big difference because if you cannot manipulate the distance between the meat and the coal, the meat will be unevenly cooked. A blackened chicken with a raw inside will most likely contain salmonella.

Before looking for any BBQ recipe, get yourself a barbecue first. You have a choice between solid fuel and gas. Remember to get one with an adjustable rack.

Light the barbeque, then stand back and wait. With a gas BBQ, you need to wait until it is completely smoke free. Width a new BBQ, you need to put it on max for at least 15 minutes before turning it down and begin cooking on it. You should then follow the instructions as if it were a solid fuel cooker.

Whether you are using solid or liquid fuel to light the BBQ, it must be totally burned off. There are a lot of lighting media which are paraffin-based and unless it is completely burned off, the food will have a tinge of paraffin taste. Avoid overloading the fuel tray and wait until it stops smoking and the coals have become grey in color. This is vitally important. This is also the reason why having an adjustable surface cooking is very important. Keep in mind that the coals are extremely hot which is good. You can sear the meat and vegetables in this heat and after which place the food on the adjustable cooking surface where its insides can be properly cooked at the appropriate temperature.

I highly recommend using an internal temperature prod because it helps you determine whether the inside of your food has been properly cooked. It works as some kind of safety device that will help you avoid serving meat that is raw on the inside. A temperature of 70 degree centigrade (internal) is generally considered safe for pork, chicken and processed foods. There are a lot of people who want to have their Beef and Lamb with a pink middle. These meats need to be cooked slowly. After searing, put the meat higher on the BBQ in order to increase its internal temperature. In the west, health and safety is an issue so it pays to be careful.

Pink meat may be okay with certain meats but never with fish. When you BBQ fish, the flesh should fall off the bone when cooked. This means that you must cook fish slowly and when it falls off the bone, it means that it's cooked. Many folks think that Salmon and Tuna can be served pink and they are partly right. To serve pink Tuna and Salmon safely, they must have been frozen beforehand.

These are the little details about barbecue cooking that a lot of people are not aware of. If you keep these in mind, you will not only serve great tasting food barbecued to perfection, but you will also keep yourself and your guests safe from the dangers that lurk within improperly cooked BBQ dishes.

by: Alonzo Bolton

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