The Barbeque can be a nightmare for a woodworker wanting to relax.


The
Saturday afternoon BBQ’s are great, as long as they are not always being held
at your place.
After a
hard morning’s work out in the shed woodworking, it’s difficult to imagine
anything better than a hum dinger of a BBQ with a few mates and their families
around.
However,
the funny thing is that the better BBQ experiences you host, the more BBQ’s get
held at your place and the better future BBQs are expected to get; it’s almost
as if you have to keep upping your game each time. In a way, it’s probably easier for you and
your family if you just do a crap job at hosting first up and let someone else
spend hours putting it all together each Saturday.
In a
strange way, I suppose you could say that the BBQ has been around since early
cavemen discovered that food tasted great when cooked over scorching hot flames.
Barbequing
opens a whole array of types of foods available and the type of foods you serve
should largely depend on your crowd and the event in which you are celebrating.
With the
wide range of possibilities, you are sure to find at least a few items that
will please your crowd.
A
potential problem when planning to BBQ is the weather, while you will not be
able to guarantee that the weather stays nice your barbeque event, a certain
amount of planning will help you avoid the days in which barbequing is just
simply out of the picture.
Watch the
weather channel or check online for your weekly forecast. If rain or cold
weather is likely on the day you were thinking about having your barbeque, it
may be a good idea to wait for a better forecast.
Make sure
that you prepare ahead for your barbeque, 12 to 24 hours before you plan
on beginning the party, make sure to thaw, prepare, and marinate the meat you
will be cooking.
Once you
have the meat stored away, soaking up the marinate, then you must start
thinking about what types of side dishes you will be having.
If you
want a completely tradition barbeque, you may want to stick with traditional
sides, this includes potatoes, potato salad, baked beans, and coleslaw.
You will
need some common household items on hand when it comes time to cleaning your
barbeque grill and/or plate. Brass wire grill brush, Steel wool
pads, preferably that contains soap already, Mild dish soap, Sponge or
dishcloth, Spray cooking oil, Dry baking soda, Aluminium foil
The first
thing that should always be done to your grill is a routine brushing, use your
brass wire grill brush (or other brush suitable to your type of grill) you
should brush off all the surfaces. By routinely brushing your
barbeque grill, you will prevent any type of build-up. If build-up
from food is left to long, it can become increasingly difficult to remove.
Once you
have cleaned the surfaces of your grill, then you must focus on its racks, the
racks in your grill are especially important as this is where the food touches
when it is cooking. You will have to use the wire brush to remove as
much build-up as possible. Once you removed as much as possible,
start washing the racks with dish soap.
If the
racks are really dirty, you may also want to use the steel wool pads but be
sure to completely rinse off all soap and residue before cooking on these racks
again.
This
process should be completed each and every time you cook on your BBQ.
If these
steps are not taken, you may find it increasingly difficult to clean your grill
and/or plate, and may find that damage will occur and the majority of problems
that arise from barbeque grills come from lack of cleaning and
maintenance. That means if you notice something does not seem quite
right with your barbeque grill, chances are it can be fixed with just a simple
cleaning.
Even if
you clean it, and still find that it is having problems, at least you saved
yourself the potential embarrassment of taking it to a professional only to
find out all it needed was to be cleaned.
Finally,
one method of preventing problems with your barbeque grill is protecting it
from the outdoors. Covers are available for grills in all shapes
and sizes, so chances are, you will find one that fits your grill.
If you have a cover for your barbeque grill, then all you will ever need
to do is do the regular maintenance listed above.
Before
you begin cooking, spray your cooking area with a non-stick cooking spray as this
will prevent your meat from sticking when you are rotating or removing
it. If your meat sticks and tears, you will lose a large amount of
juice, and your meat may dry out.
Never
place food on the grill until the temperature is correct. The
fluctuation in temperatures will cause your food to dry out or burn.
If you
are using a charcoal grill, make sure that the coals are completely grey before
putting the meat on the grill, this will allow the temperatures to level out
and the majority of the lighter fluid to burn off. Cooking with
charcoal lighter fluid can be good or bad. The lighter fluid will cause the
food you are cooking to taste different then with other types of grills.
Alternatively, attempting to not use lighter fluid may cause a lot of
frustration due to the fact that charcoal can be difficult if not impossible to
light without lighter fluid.
You must
properly prepare the meat you are cooking, before cooking it and you should
never attempt to cook meat on a grill when it is still frozen, or even
partially frozen.
Thaw your
meat by sitting it out about 12 to 24 hours before you plan on cooking it, or
by thawing it in a microwave. If you meat is thawed, but in the
refrigerator, set it out long enough for the meat to get to room temperature.
Once meat
is cooked, never put it back in on the same plate you had it on when it was raw
as this could cause the spread of many unwanted illnesses. Do not handle cooked
meat with the same utensils that you used when it was raw.
Never
poke you meat while it is cooking because poking holes in meat will cause the
juice inside to leak out into the bottom of the grill, not only will this make
your food dry and unappealing in the end, but it also could potentially ruin
your barbeque grill. At the very least, it will cause a build-up of
unwanted grease and juices on your grill, which will make clean-up harder.
Once the
meat is on the grill, try not to open the lid to many times, each time you open
the lid, you change the temperature in the grill and constant change in
temperature and the air flow will cause your meat to dry up quickly.
Remember
that the higher the heat is not always the better. While it is ok
to quickly cook food, turning the heat up will just cause the meat to dry up
and potentially burn.
While
using tin foil or aluminium foil will make cleaning easier, it will cause your
food to have more of a fried taste then a grilled taste.
If you
are planning on using your favourite barbeque sauce, be sure to wait as long as
possible to put it on the meat. Putting barbeque sauce on to early will not
only potentially because your meat to dry out, but it could also burn.
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