How to Be a Barbecue Master August 8, 2016
Being quite good at barbecuing isn’t that hard if you’re a fairly alright cook. Being a master can be tough! These three tips are super easy to follow and trust me, when I say that knowing these things will take you from a mediocre barbecue to that barbecue that everyone raves about and waits for every year.
- Preheat that Barbecue
It’s a rookie mistake to not heat your barbecue up for at least 15 minutes before you put any meat on it. Why? If the grate isn’t nice and hot, instead of getting some nice searing going on, or some perfectly defined grill marks, you’ll get meat sticking to the grill.
2. Use your Heat Zones
With a fire barbecue, you have clear distribution of heat. The very centre circle of your barbecue will be very hot and that’s direct heat ideal for beef, lamb, burgers, firm tofu and thick slices of aubergine or whole mushrooms.
The circle outside has less direct heat, and that’s better for cooking chicken, fish and softer veggies like artichoke, asparagus and spring onions. They will cook slowly, but for longer.
3. Let the Meat Rest
Don’t cut straight into your meat. Let it rest for a few minutes so that all those juices can get nice and deep into the meat. If you don’t let it rest, the juice will escape and it won’t be as succulent.