 |
| Barbequing And Outdoor Cooking Tips |
When looking for outdoor cooking tips and barbequing, many people aren't sure where to start. Meat might be burned on the outside and raw on the inside, but they can't work out where they are going wrong! So getting a few straight forward outdoor cooking and barbequing tips, you can get your meat safely and tastily cooked and prepare grilled vegetables, or bake bread and wood-fired pizza.
If you have considered building an outdoor barbeque, brick pizza oven or smoker oven, it isn't really that hard and it will undoubtedly improve your outdoor entertaining. Barbequing and outdoor cooking tips will make your social gatherings much better. Although if you are considering any building, you may need designs or plans for outdoor kitchens, brick barbeques or ovens. You can find such things online, but there are a few easy things to consider when you are cooking outdoors:
• Cook larger pieces of meat indirectly, do burgers, steaks or chops on the fast grill. Build your coals on the opposite side of the grill to the meat and close the lid or door. This lets smoke and heat penetrate the meat and slow cooks it, making it ideal for roasts, fish, briskets and ribs, making them more tender and flavorsome
• Cook vegetables indirectly or directly depending on what sort they are, but it doesn't take as long for them to get done, unless they are root veggies which take a little longer
• Burgers, steaks and chops should be cooked by the direct method, but make sure any direct flames have died back. Then put the meat on the grill surface - this seals in juices. So leaving the meat on the same side for a few minutes before turning ensures burgers stay together and meat cuts will be juicy and tender
• Remove meat from the grill when required to be medium-rare, and place it in an indirect heat area for medium-well or well-done steaks. Remember that steaks, burgers and chops are juicier and more tender when cooked to medium-rare because they will continue to cook for a few minutes after being removed from the grill
• Never use forks to take your meat off the grill because this pierces the outside and allows juices to run away, causing dried-out meat
• Try adding marinades and herbs to meats prior to cooking. You can even add more woody herbs directly onto the coals to flavour the smoke, such as rosemary for lamb
