My 10 tips for a successful barbecue
I love barbecuing more than any other cooking method. I am outdoors the minute it starts getting warmer and I am still outside late in the season even if I have to wear my coat! Grilling to me is the cleanest, healthiest cooking method and it is so versatile. However, I do follow certain rules when behind the grill to insure a perfect meal.
- Always use tongs to flip your meat or fish, never pierce it with a fork since the juices will run out
- Pre-heat and lubricate the grill’s surface with oil before putting anything on it so it doesn’t stick
- Don’t flip your meat or fish too soon before it has the time to develop a crust. If it doesn’t flip easily, wait until it’s ready
- Don’t brush your marinade too soon in the process otherwise it will burn. Most marinades contain some form of sugar which will burn if it’s put on too soon
- Get the right tools: besides your grill you need a spatula, tongs, a long basting brush, a meat thermometer, a wire basket for vegetables or seafood, skewers (bamboo or metal), a metal brush to clean the barbecue
- Learn how to control your heat, whether it’s a charcoal or a gas grill. Different heats are appropriate for different foods. If you are using a charcoal grill, adding wood chips or aromatic herbs like rosemary and thyme to your charcoal will add flavour to your food
- Be careful not to leave food out for too long if it’s hot outside
- Don’t be afraid to try new things like grilled oysters or dessert (grilled peaches filled with cream and a granola-type crumble is delicious!)
- Be organized and never leave your food unwatched, unless you really like burnt tips
- Always clean your grill after you’re done cooking
And most importantly, serving a side of In Cuisin mash potatoes with your grilled meat or fish is a 2-minute affair you will appreciate on those hot summer days when your side dish can be ready in a matter of minutes! Have fun grilling!