Can you smell that? The smell of summer is slowly approaching… The weather is finally getting warmer and beautiful out and if you’re like me; you’re probably already running to get the barbeque out of the garage or the shed. That’s the reason I decided to begin my blog with a 3-part barbeque segment over the next few days… I’ll be sharing tips, secrets and recipes with all of you. If you’re an experienced grill cook, please understand that some people were not born with a pair of tongs in their hands, so be patient and bare with me. I find that it is so much easier to cook outdoors these days with the wide range of quality equipment available on the market. We definitely have it a lot easier than our dads or granddads did. Cooking made easier by this great equipment also means that the type of food that can be prepared on a barbeque has evolved as well. We can cook a wider range of foods outdoors now, not just burgers, franks and steaks! Let’s start at the top though, shall we? The first thing we need to know is how to start a fire and the type of cooking methods we can be perform on our grills.
Lighting the Barbeque:
There are a few essential guidelines one should follow in order to get the best from your BBQ. Always read the manufacturers instruction manual for your barbeque and your fuel. Make sure you choose a place far away from overhanging branches or bushes. Set up your BBQ somewhere stable, last thing you want is for it to wobble! Do not light your fire in high winds or strong draughts, remember that we are trying to have fun and eat, not burn down our neighborhood…! If you’re using charcoal, start building your fire at least 30 – 45 minutes before you start cooking (20 -30 mins if you’re using instant lighting coal bits, although I wouldn’t even consider using those. The reason is the harmful chemicals found in them, the chemicals are released in the smoke and they end up on your food…! Open all the air vents or dampers, arrange a heap of smaller pieces of charcoal or wood bits (Cedar, Hickory
Direct Cooking:
The most known and most popular cooking method on a barbeque; it involves cooking your food directly over the flame. Yes, this is what is known as grilling. It’s the suitable method for cooking small items of food that take less than 25 mins to cook. This is the method used when searing a steak or when cooking thin cuts of meat, chops, burgers, vegetables, kabobs and fillets…
Indirect Cooking:
The food is cooked away from the direct flame by placing it on the opposite side of the lit burner and allowing the heat to tumble within the confines of the closed barbeque. This creates an oven like effect that is very similar to a convection oven found in most homes. You can use this method to roast larger pieces of meat or to even bake some bread or a pizza, provided your barbeque lid is closed of course.
Rotisserie Cooking:
One of the fastest growing cooking techniques on a BBQ, especially if your barbeque is equipped with a rear rotisserie burner. Rotisserie cooking allows the food to self-baste by sealing in the juices and browning the outside surface as it turns on a motorized spit. Rotisserie-cooked food is an excellent cooking option for large cuts of meat such as roasts, large game, and poultry…
Now that we understand those few simple facts, let’s start out with some simple cooking and cooking times. Juicy barbequed steak is the most quintessential barbeque meat. Here are a few tips on how to grill your basic meats on your BBQ. Cooking times vary depending on the thickness of your steaks, how close to the heat source your grill is and of course how one likes his meat cooked. A general rule is to allow anywhere from 2 -8 minutes per side depending on how you like your meat cooked. For example, a well sized steak 225-260 grams (8-9 oz) that is about 4 cm thick (1 ½ inches) will need to cook for 2-3 minutes for rare, 3-4 minutes for medium rare,4-5 minutes for medium, 5-6 minutes for medium well and 6-8 minutes for well done on a medium heat. Choose steaks that are no thicker than 4cm (1 ½ inches) and which have some visible marbling fat for tenderness. If desired, you can marinate your meat anywhere from 3 - 24 hours. If you have marinated your meat, make sure you pat dry to absorb the excess liquid before cooking; this will help avoid flare ups that will burn your meat. To keep the juices intact and your meat moist and tender, always use tongs rather than a fork to turn your meat. Piercing will cause juices to be extracted from the meat and it will result in it drying out. Also, make sure to wipe down your grilling surface with some oil before cooking, this will help avoid food sticking to your grill.
How to Grill a Burger:
Burgers are quite simple to cook, simply allow 2-5 minutes per side depending on your liking.
How to Grill Porterhouse Steak:
Porterhouse steak (also known as a T-bone) is one of the best and most expensive steak cuts available. They contain a T-shaped bone, and meat from both the tenderloin and the top loin. To make the most of this extremely tender steak, it should be seated for 1-2 minutes per side to seal in the juices. Then cook for about 4-5 minutes per side. This is also the best method for cooking a ribeye.
How to Grill Fillet Mignon:
Fillet mignon is a small boneless steak that is cut from beef tender loins. The fillet is so tender; people are often heard to say it melts in their mouth. Here is how to grill a fillet mignon in my opinion. Never cook it past medium rare, or medium at most! If you cook it longer, you will lose the tenderness that makes this cut so fantastic… When testing for doneness, press the meat with your fingers to see if it is slightly resilient. If so, it is done. You can also wrap it in some streaky bacon to add more flavor and to help keep it from drying out.
I think this post is long enough, so that’s it for today... I’ll be back in a few days with a new entry, till next time, be safe and have fun...
Take Care,
George
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