There are some sure fire ways to stop your food from burning on the BBQ, most people don’t even know that they’re doing some of these.
Make sure you…
- Keep your grill clean. Cooking on a dirty grill—with accumulated oil, debris and burnt remnants of food—will ruin the taste of the food you are grilling. Prevent this by cleaning your grill while it’s still warm, not scalding hot.
- Marinate your meat. Doing this not only makes your meat more delicious, but it also prevents it from becoming dry after getting cooked.
- Bring meat to room temperature before barbequing. This will help cook your meat evenly, from the inside out.
- Be patient and make sure the flames have died down and the coals are glowing red with a grey-white covering of ash before adding the meat.
- Stop wooden skewers from burning by soaking them in water.
- Size it up. Apply direct heat for smaller chunks of meat such as sausages. On the other hand, give larger chunks of meat such as barbeque lamb chops a lightly-charred exterior before using indirect heat to cook them thoroughly without overdoing it.
- Smoke it out. No need to worry if fat from the meat drips and results in a flare-up. This will bring out the tasty, smoky flavour of your meat. If the flames become too intense, just move the meat to a cooler portion of your grill.
- Stock up on foil. If you’re grilling pudding food items such as barbeque banoffee truffles, make sure you secure the chocolate and fudge in foil. This ensures maximum flavour without the burnt taste.
- Catch the drips. If fat keeps dripping into your grill, try using a heat-proof dip tray to rectify the situation.
- Don’t sugarcoat it. Ingredients such as sugar stoke your grill’s flames easily. Prevent this by adding any sugar-laden component when you’re about to finish grilling so you don’t burn your meat to a crisp.
Find out more at http://www.mirror.co.uk/lifestyle/10-expert-tips-help-you-6253125