Culinary tips and advice for continued barbecue success
- Always keep meats in the refrigerator until it is time to cook them. Never leave meat in the sun or at room temperature while you are readying the barbecue.
- When using real charcoal, always wait for the briquettes to become very white before starting to grill.
- Grilling racks should always be placed as far away from the heat source as possible to avoid flare- ups.
- Preheat grill for 10-12 minutes, then brush on a little oil to prevent food from sticking.
- To avoid spatters, always pat marinated meat dry with a paper towel before putting it on the grill.
- Resist the temptation to cut or prick the meat during cooking because this will cause the juices to escape and the meat will become dry. This is why it is always better to use tongs, as opposed to a fork, to turn meats.
- Never salt the meat before grilling if you want it to remain soft and juicy. Add pepper only once the meat has been seared!
- Baste meat often during cooking to keep it moist and to heighten its flavour.
- After each use, clean the barbecue grill with a metal brush
while it is still hot to remove any traces of food and prevent
contamination.