Barbecue, Grilling, and Roasting Tips

Barbecuing Tips

1. Brush the grill with oil five minutes before using to prevent food from sticking.
2. Cook very slowly and at a very low temperature. Cook at approximately 210 to 250 degrees. This will produce a juicier, more tender, and tastier result.
3. Only use tongs or spatula to move or turn meats instead of a fork to minimize the loss of juices.
4. Soak bamboo skewers in water for twenty minutes before use to prevent them from burning.
5. Keep food from drying out during barbecuing by brushing it with oil.
6. Allow 25-30 minutes for charcoal to heat up. Coals should appear ash gray. Allow 10 minutes for gas barbecues.
7. Make cleaning easy by lining the base of the barbecue with foil.
8. Use fruitwood, branches, or leaves that have been soaked well in water. This will keep them from burning and will create smoke that adds to the overall flavor of the food.
9. Tie a bundle of herbs to a long handled wooden spoon and use as a brush for the marinade, oil, or sauce. Baste often. When you're through basting add herbs to the fire for added flavor.
10. Don't use the basting sauce directly from the bottle and apply it to the meat. Pour it into a separate container before using. You can use the leftover basting sauce by putting it in a pan and boiling for several minutes before serving at the table.

Grilling Tips

1. Brush the grill lightly with oil five minutes before grilling.
2. Sear at a high, or medium high temperature to sear in the flavors. Reduce heat to medium to complete the cooking process.
3. Keep food from drying out by brushing with oil prior to grilling and during grilling. Use a brush or bundled herbs for a brush for added flavor.
4. Place vegetables and fruits at the outer edge of the grill to prevent burning.
5. Use tongs instead of a fork to retain most of the natural juices.
6. Soak bamboo skewers in water for 20 minutes before grilling to prevent burning.
7. Precook meat and poultry in the microwave or boil before grilling to ensure each piece is completely cooked.
8. Line the base of the barbecue with foil for easy cleanup.
9. Don't apply sauces prior to grilling. You can lightly coat the meats with oil and dry seasonings (salt, pepper, dry rubs, etc.). Sauces have a greater tendency to burn especially sauces that contain a sweetener.
10. Do baste with sauces in last five to ten minutes depending on the overall cooking time. This will create a nice glaze, add plenty of flavor and most importantly will prevent burning.

Roasting Tips

1. Use a high level heat to seal in the flavors and create a shiny caramelized crust.
2. Uncover the roasting pan so the items become roasted rather than steamed.
3. Use a shallow roasting pan to release any excess moisture preferably stainless steel.
4. Basting should be limited during the roasting process.
5. Turn vegetables and fruits over periodically to caramelize.
6. Save the pan drippings and juice for deglazing for a delicious gravy, sauce or stock for soups.
7. The dripping, bones and deglazed liquids should be frozen and kept for future use if not used as above.
8. Don't over cook the meat as it will become dry and lose tenderness.
9. For easy basting use a bulb shaped baster.
10. 10. Timing and temperature are crucial elements, when roasting use an instant-read thermometer, you'll find it superior to most others.

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Jules Silver
“Where sauce is the art and the essence of fine cooking.”
888-560-3562 or 303-337-4445

 

These tips may be reprinted, posted or included only in its entirety on any website or newsletter without first receiving express or written permission as long as the above author and the www.clubsauce.com website is included in the article.

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