Barbecue Cooking Tips

Barbecue Cooking Tips

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Pork Barbecue

Barbecue

Barbecuing is very popular in America. It is estimated that three quarters of American families own a grill and use it on average of one week per month.

What Types Of Barbecues Are There?

There are several types of Barbecues from build in pits, gas grills or free standing charcoal grills.

The advantage of free standing grills is the mobility, as you can transport them to different areas of the property or take them with you when on a picnic or camping trip. You can choose the type which best fits your lifestyle.

How Do I Clean My Grill?

To insure cleanliness and keep the equipment in good working order, the barbecue needs to be thoroughly cleaned following every use.

A gas grill can be turned on for approximately 10 to 20 minutes, as this should provide a self cleaning action. Charcoal grills may be cleaned and sanitized by scrubbing with soap and water.

Where Did Barbecuing Originate?

Barbecue originated in the United States during cattle drives when cowboys slow cooked meats over an open fire.

Today barbecue cooking involves slow cooking of various meats and vegetables, many times marinated with your favorite sauces.

Sauces And Marinates:

When marinating meat, place it in large plastic bags and shake to provide thorough coverage of the meat and complete application of the marinade.

Sauces and marinates come in several flavors from tomato base with vinegar, sweet and sour and mustard with vinegar to name a few.

Sauces add moisture and flavor to your meat and vegetables dishes.

Preparing Meat On A Barbecue:

When you're preparing to barbecue the meat,it may be helpful to allow the meat time to be warmed before it is placed on the barbecue.

An hour prior to grilling, place the meat on your counter and allow it to warm slightly. This will enhance the meat to grill faster and result in juicier meat with a more succulent flavor.Make sure that the meat you are preparing is thoroughly cooked prior to eating.

To insure that you have acquired complete and safely cooked meat, pierce it at the thickest point and check the color of the juices, which should run clear if the meat is ready to eat.Be sure not to use the same utensils for your raw meats and your prepared foods. Accidental cross contamination may cause food poisoning as easily as ingesting of raw meat.

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