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FINALLY, THE SUN has appeared in Ireland and that means one thing.
A barbecue. A BBQ. Whatever you call it, a fine day around the country makes everyone want to grill it up outside. So, here are some tips to make the most of it:
Make sure it’s room temperature before you throw it on the grill. You want to be able to cook the inside of the meat without burning the outside, and the best way to do this is to have it at a consistent room temperature throughout.
One for handling the actual food on the grill and the other to deal with the messy lumps of charcoal – if that’s what you’re using underneath. This way the pair of tongs for the food doesn’t get messed up by the coal or any other dirty job that needs doing with it.
This means that you can control the temperature of the meat by moving them up and down away from the heat of the grill. Or, if you can’t get racks, just move the meat around the barbecue depending on which is the hottest area. If you leave them on the same spots, even when turning them, one area will burn and the other will be undercooked.
4. Preheat the grill for a some time before starting
The BBQ Life Facebook page says that it’s fairly important to have the grill piping hot:
If you’re going to get a good crust on your food and that lovely BBQ flavour, you need your barbie to be hot before you start cooking. This also helps if you’ve been a bit slack in the cleaning department.
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So, no throwing it on just when the flames get going.
If you’re planning ahead make sure to chop all the vegetables, marinate the meat and prepare anything else that doesn’t need to be cooked. Then you’re just left with the actual grilling on the night.
AllRecipes has a load of spectacular marinating options for you to choose from, depending on what you’re making.
Yes, yes, meat and BBQ go together well, but getting in loads of sides will only improve the meal for everyone there. RealSimple has 16 easy side dish recipes that go very well with all barbecues.
Cut into the meat to see if it’s good to go. Don’t worry about losing any juices, it’ll be grand. For chicken, burgers and sausages this is obviously a very important test.
SeriousEats says to let the steak rest for 10 minutes after it’s done. This locks in the juices and distributes them more evenly. It’s tempting to tuck in straight away, but no. Not wise.
Thursday 26 December, 2024
Thursday 26 December, 2024
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8 foolproof tips for a perfect Irish BBQ
FINALLY, THE SUN has appeared in Ireland and that means one thing.
A barbecue. A BBQ. Whatever you call it, a fine day around the country makes everyone want to grill it up outside. So, here are some tips to make the most of it:
1. Don’t cook meat straight from the fridge
Make sure it’s room temperature before you throw it on the grill. You want to be able to cook the inside of the meat without burning the outside, and the best way to do this is to have it at a consistent room temperature throughout.
2. You’ll really need two pairs of tongs
One for handling the actual food on the grill and the other to deal with the messy lumps of charcoal – if that’s what you’re using underneath. This way the pair of tongs for the food doesn’t get messed up by the coal or any other dirty job that needs doing with it.
3. Get a rack system going if possible
This means that you can control the temperature of the meat by moving them up and down away from the heat of the grill. Or, if you can’t get racks, just move the meat around the barbecue depending on which is the hottest area. If you leave them on the same spots, even when turning them, one area will burn and the other will be undercooked.
4. Preheat the grill for a some time before starting
The BBQ Life Facebook page says that it’s fairly important to have the grill piping hot:
So, no throwing it on just when the flames get going.
5. Prep the night before
If you’re planning ahead make sure to chop all the vegetables, marinate the meat and prepare anything else that doesn’t need to be cooked. Then you’re just left with the actual grilling on the night.
AllRecipes has a load of spectacular marinating options for you to choose from, depending on what you’re making.
6. Don’t just focus on the meat
Yes, yes, meat and BBQ go together well, but getting in loads of sides will only improve the meal for everyone there. RealSimple has 16 easy side dish recipes that go very well with all barbecues.
7. Always test for ‘doneness’
Cut into the meat to see if it’s good to go. Don’t worry about losing any juices, it’ll be grand. For chicken, burgers and sausages this is obviously a very important test.
8. Let the steak rest for a little while after
SeriousEats says to let the steak rest for 10 minutes after it’s done. This locks in the juices and distributes them more evenly. It’s tempting to tuck in straight away, but no. Not wise.
*drool*
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