| 1. |
Always
start with a hot grill. Pre-heat your grill for
10 minutes before cooking. The heat will seal in
the flavour and ensure those great grill marks.
|
| 2. |
Keep
the lid down! Lifting the lid allows heat and steam
to escape from the barbeque, increasing total cooking
time. A closed lid also reduced the chance of flare-ups.
|
| 3. |
Avoid
flare ups by trimming excess fat from steaks |
| 4. |
To maximize
the juiciness of meats, use tongs instead of a fork
during cooking. Piercing meat with a fork will cause
the juices to run out during cooking. |
| 5. |
Be sure
to completely defrost your frozen meat before cooking
so your meat will cook evenly |
| 6. |
It’s
easier to clean the barbecue when it’s still
warm after cooking. Use a wire brush. |
| 7. |
These
are some great tools for barbecuing: |
|
 |
Tongs - the
most essential tool which saves you from burning
your fingers. |
|
Spatula -
perfect for flipping anything on the grill.
|
|
Basting brush
- Brush the meat/fish to add that extra flavour
while cooking. |
|
Water
spray bottle - grease fires are the enemy
as they give food that bitter, charred taste,
so keep this on hand to stop any flare-ups.
|
|
Oven mitts
- an essential when the heat is turned up.
|
|
Grill fork
- great for turning food and lifting big pieces
off the barbecue. |
|
Wire brush
- It’s important to keep the grill clean
while you’re cooking. This tool will
help keep your grill free from burnt on bits.
|
|
 |
