How to barbeque meat properly
After bursting crackers, they say, the most common activity in America on the 4th of July is setting up a barbeque in your own garden or in the community park and then inviting your friends and relatives over.
From steak to lamb, from chicken and poultry to fish, hamburgers and an assortment of sausages, to kabobs and skewers, the only thing that matters is how well you barbeque your meat. Please remember that your meat should be well-cooked in order to kill all bacteria and other potentially harmful things that lurk in the layers of meat, but if it is over-cooked, burned or charred, that too it is harmful. Make sure the coal being used is neither too hot nor too cold. If the coal is too hot the outer portion of your meat is cooked quickly, even charred, while the inner part is still raw. So in both ways you are consuming harmfully barbequed meat. A good way of knowing the right temperature is put your hand over the coals and if you can keep it there for 3 seconds without burning it means it’s a good barbeque heat. It often takes time to barbeque various varieties of meat so you should be quite patient while barbequing your meat; in fact it may take anywhere between five to six hours to make your meat tender and edible. For gas grills, make sure the flame is properly adjusted for optimal temperature
In order to make sure the flames under the skewer or the grill don’t reach your meat, you should keep dousing them with water. You can use a spray water bottle for this. To render a pleasant taste you can put spicy sauce over your meat and you can also prepare a special marinade to make your meat soft and palatable. Marinating meat before barbequing it tremendously improves its taste and texture. Some also prefer to use vinegar or wine as barbeque sauce, but you can let your imagination run wild and prepare your own barbeque sauce with whatever ingredients you have access to. Just make sure that you put the sauce when you are almost done because otherwise it will get burnt and create unpleasant deposits on your meat.
You can also use vegetable and fruit seasonings with your barbeque. The best vegetables and fruits that you can use for grilling are capsicum, potatoes, onions, corn, eggplant, zucchini. Some of the fruits: pears, pineapples, apples, grapes, apricots, plums and peaches.
Tags: Meat, Meat Preparation