Summer....summer is coming. Barbecuing is a great bonding event and is usually popular for most of the dinners. With some Grilled Steaks, Fish, Sausage and a drink, your guests can mingle and become closer to each other. While barbecuing your dinner recipes, you must follow some of the important tips, to make a successful BBQ dinner:
- Always brush the food with oil, so as to prevent sticking. Never brush the grill, as it would burn your brush.
- For almost all types of meats, sear over high heat first and then move to lower heat to finish.
- When seasoning, season the larger roasts and then wrap it in plastic and refrigerate overnight. Smaller cuts of meat should be seasoned 1 - 2 hours prior to cooking.
- If using a marinade to baste, boil it first.
For burgers:
- Mix the spices (salt, pepper, etc) before forming into patties.
- Use only ground beef that has at least 20% fat (usually ground chuck). You need it for the juices!
For steaks:
- Use only choice or better cuts of meat.
- Trim all surrounding fat.
- When slicing, cut against the grain.
- Let the meat come up to room temp prior to grilling. After grilling, let the meat rest for 5 - 10 minutes before serving.
- Salt just prior to grilling, too soon and all the juices may be drawn out.
For poultry:
- When using poultry, keep the skin on, as it would help to keep the meat from drying out.
- Season all parts of the chicken. Also, apply rub to the cavity area.
- When flipping, the bone-in pieces need not be flipped, while boneless pieces should be flipped half way through cooking.
- Trim all fat from exterior.
- Use a meat thermometer to avoid overcooking skinless, boneless breasts. 165º is done and that is attained very quickly.
- Try brining or injecting for dispersing extra flavor and moistness inside the bird.
For seafood:
- Always make use of fresh when possible, but “fresh-frozen†is just as good as and sometimes better than fresh.
- Fish is done when its flesh turns opaque. Prick a sharp knife between the meat sections and then check. When grilling shrimp, use the jumbo variety, and so you would be less likely to overcook.
- Never use foil to cook fish, as you would not get the flame broiled taste.
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