We all know that there are a lot of people who are responsible for the grilling and barbecue. In every event has option, and many times the barbecue is destroyed for a wide variety of reasons, the fire was too strong, the wind increased the fire, the meat was not right, etc.
To know how to grill successfully is not about being an expert in meat grilling and fire building, but it is just keeping some very simple basic rules to the way you use the grill and some advice is involving with the fire. Control of the fire is a basic rule you must keep if you want a better chance of eating a nicely grilled meat. In reality, if the fire is difficult to keep control, you need to be slow and conscience of what you are doing.
Most people discover that grilling takes much longer than they thought; this brings a lot of problems to the barbecue table. For example, people who waiting for the barbecue are hungry. After that, they will come to the area that you grill and offer a lot of advice and tips. Some people just want to see how it is doing, because they start getting hungry. The best thing you have to do is know your plan. Then, find out the time that the meat is expected to be ready, and start the fire 20 minutes ahead of time. Since increasing the fire is not a problem, but decreasing it might cause very big problem.
The tips are: before you start, you should have something to eat or all the time of cooking, you have to keep focused on the quality. It’s not the time it take to cook, you have to take the meat out from anything that keeps it cool about 30 minutes before you will put it on the grill. This will help the meat to cook perfectly.
In most cases, you won’t want the barbecue to have any fire but you just only heat by deciding that is it warm enough or needs more heat. To increase the heat you can simply blow into the fire or use something you can make it grow. If you want to decrease the fire you can pour a little water to kill some extra warm places and reduce the heat. Do not use a lot of water because if you do, it will kill the fire, too. Besides, if you are unsure about the heat, you can put a small piece of meat and wait 10 minutes to see the result.
Cut the fat off the meat before you cook, the fat can increase the fire when it starts to drip into the barbecue. In some cases, if the fire is too strong, it can effect in the meat actually. For some person, catching fire is a catastrophe for who is about to eat that piece of that meat. In any case, when cooking some kind of meat you are unnecessary to cook until you test then fire already and put the meat to grill. So, start the grill beforehand, test the meat for about 15 minutes and see if it’s the right heat for the meat or not.
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