An introduction to barbeque recipes!
When you really think about it, barbequing is one style of cooking
where you really cannot go wrong. Just dip the meat or veggies in dips,
and rubs and dump them on the Barbie and you’re set to go! But it’s not
as simple as that!
The ART of barbequing
If you are a novice to the world of open roasted meats, then listen
up! Barbequing seems easy but its not. You have to have the exactly
right combination of tender meats, rubs that are just right to tenderize
the meat, dips and marinades to add flavor and of course the mechanical
grill and flame arrangement that can all contribute to the ideal cut of
meat and its preparation.
You will find a lot of good tips in the articles that follow this
introduction but do take a look at these tips too-
- As a simple guide line stick to the simplest rub and marinade
and temperature when you are starting out for the first time.
- Each grill is unique with different hot, warm and cold areas.
Take time to find out the different areas of your grills and cook
accordingly. Choose the high heat areas for meats like pork and beef
that have to be cooked completely to prevent any health problems.
Mid heat areas are just right chicken and warm areas are right for
fish. Remember that all cuts of meat and fish have to be seared well
to prevent the juices from leaking out over the grill. This ensures
that you have a juicier cut of meat than simply frying the meat and
veggies.
- Choose a few of the harder cuts of meat so that you can get used
to the temperature of the grill and how to cook the meat. Avoid fish
when you are barbequing for the first time. Fish can be delicate and
flakes very fast.
- You can also use the grill to smoke food and meats instead of
barbequing. Choose woods like hickory, pecan, and oak and wet the
wood completely before you place on the grill. The smoke that is
created is hot and pungent with the odors of the wood. Cooking the
meat in a smoking barbeque creates a unique texture that is just
right for parties and special occasions.
- Barbeque meats are sold pre- dipped in meat marinades and rubs.
You can choose to use the readymade version but always freshen up
the marinade with a new salt or maybe a buttermilk dip that will
increase the taste of the cut.
- If you aren’t really sure about the quality of the meat, then
use a good marinade that can bring out the flavor. Wet marinades or
dry rubs work just as well but do use the marinade for at least
three hours on the meat and more if possible.
- There are different techniques that can be used to create
wonderful textures and tastes in the same cut of meat but it does
require a little practice.
- Larding and barding is a forgotten technique which we really
like. The process may seem time intensive and really heavy on the
cholesterol but it creates a wonderfully buttery cut of meat. You
might need the lard cut into strands or sheets that you lay all over
the meat and place on a hot barbeque. The hot fat melts on the meat
keeping the cuts moist and fatty. Great taste but do it at your own
risk!
Safety during the process of barbequing is really important so
get a grill with a cover and keep water and a flame retardant close
by. Keep children far, far away from the hot grill! |
