Suggestions For A Great Barbeque
My better half adores a superior barbeque. According to him there’s practically nothing quite as good as the taste of steak that has been cooked outdoors and I must admit that I agree with him on this point. But the things i enjoy most about cooking food on a braai is a) there are no cooking containers to wash later on and b) I can unwind and chill out while my husband does everything. A barbeque is the one meal he’ll not let me prepare, declaring I overcook the food whilst he knows how to get it just right. I’m not upset in the least because I would rather clean a pile of pots than lay a fire, not to mention, barbequing is sweaty work because you may get really hot standing around a fire on a midsummer’s day. Occasionally, we like to have a braai for Sunday lunchtime and my fella has been talking of switching to a gas braai as it cooks the food quicker.
Oh course, being a man, he’s all about the steak yet there are numerous other kinds of meat which can be grilled on a barbeque such as chicken, seafood, fish, pork and lamb, basically, just about everything. Fish and seafood tend to be delicate and care should be used not to over or undercook them. Prawns can be skewered and placed directly on top of the grill but fish, of course, should be bundled in foil since it will break apart if placed directly about the grill. You can also bake bread, and cook veggies on a barbeque either directly on the grill or covered with foil with a sauce. Timing is very important when braaing food and you must know at what stage you should set a particular item onto the barbeque grill after the fire has been ignited. Hubby is very good at judging at what time the coals are all set for cooking a specific kind of foodstuff. If you place the steak on the grill when the fire is too scorching, it’ll burn the outside of the steak without cooking it on the inside. An additional suggestion would be to wipe the grill with half an onion before placing the meat on the grill as it helps clean off any deposits on the bbq that was not eradicated with cleaning and gives the meat a little extra tastiness
An important point to bear in mind about chicken, though, is that it must be pre-cooked in your oven first. It is very difficult to cook chicken all the way through on a barbeque without charring the exterior. Should you manage to accomplish this then the flesh will in all probability be dried up. Undercooked chicken carries the potential risk of salmonella poisoning and pregnant ladies should steer clear of it at all costs. Instead marinade the chicken in a lemon and herb marinade, for instance, and cover it in aluminum foil and then oven bake in a baking pan or tray for almost as long as you might ordinarily cook it in the oven for. Yet, do not open up the foil towards the end of baking to brown the fowl like you ordinarily would. Carry it out to the braai instead and finish it off on top of the grill. The advantage of precooking chicken in aluminum foil in the stove is that the poultry maintains its juices while still getting properly cooked.
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