Bar B.Q. Season is here
Pasta sanza vino e come il cuore sanza amore
Pasta without wine is like a heart without love
Grilling (Barbecue) or Broiling
Broiling is another
dry-heat cooking method that relies on heat being conducted through the air.
Because air is a relatively poor conductor of heat, broiling and grilling
require the food to be quite close to the heat source, which in this case is
likely to be an open flame. Thus the surface of the food cooks very quickly,
making this type of cooking ideal for poultry, fish and the tender’s cuts of
meat. In fact, because of the extremely hot and dry nature of this cooking
method, it is customary to marinate meats that will be broiled or grilled.
There is one significant distinction between broiling and grilling, which is that grilling involves heating the food from below, while broiling involves heating from above. In both cases, the food is typically turned once during cooking, and a grid or grate of some kind is used, which gives the food the distinctive grill-marks that are the hallmark of this cooking technique. As with sautéing, it's critical to heat the broiler or grill before putting the food on it.
There is one significant distinction between broiling and grilling, which is that grilling involves heating the food from below, while broiling involves heating from above. In both cases, the food is typically turned once during cooking, and a grid or grate of some kind is used, which gives the food the distinctive grill-marks that are the hallmark of this cooking technique. As with sautéing, it's critical to heat the broiler or grill before putting the food on it.
How to Grill
Steak
Choose a thick cut of meat. Generally, the thicker the better, especially if you
like steak that has a perfectly brown, crispy outside and a juicy, pink center
, If a single cut is too large for an individual, it's perfectly acceptable to
share the steak with someone else .
Why is thicker steak better than thinner steak? Thicker
steak takes longer to cook through than thinner steak. With thinner steak,
you're risking overcooking the steak in the center by giving them a nice crust
on the outside. With thicker steak, you can cook the outside for longer without
worrying about overcooking the steak in the center.
Especially when grilling,
(Barbecue) where high heat is
often used, thin steaks become a problem. Best to choose a thicker cut,
especially if you can't adjust the heat on the grill with a knob.
HOW TO BARBECUE STEAK
Step 1
Preheat a barbecue grill or flat plate on medium-high. Brush
both sides of the steak with olive oil to prevent it from sticking to the
barbecue. This is better than brushing the barbecue, as it prevents the oil
from burning. Excess oil can create smoke and cause flare-ups on the barbecue.
Step 2:
Wait until just before cooking to
season your steak, as salt draws out the flavour some juices from the meat,
making it tough. Season one side with salt and pepper, then cook the steak,
seasoned-side down first, to seal in the flavour. Season the other side just
before turning over.
Step 3:
Cook the steak on the barbecue,
using long-handled tongs to turn the steak, until cooked to your liking.
Cooking times vary depending on the thickness. Turn Steak once only during
cooking - anymore and the juices escape, which can make the meat tough.
Step 4:
After cooking, transfer the
steak to a plate and cover with foil. Set aside for 5 minutes to rest. Heat
pushes the juices to the centre of the steak. Resting it after cooking allows
the meat to relax, and the juices then distribute evenly throughout the steak,
making it succulent and tender.
HOW TO KNOW WHEN YOUR STEAK IS DONE
The time needed to cook a steak
varies depending on its thickness, and how you like it. Don't be tempted to cut
into a steak to see if it's done. This allows the precious juices to escape,
making the meat tough. Instead, press the centre of the steak with the back of
your tongs - if it's medium the meat will spring back. Use this guide for
cooking times and to tell when it's ready.
Basic
Grilled Steak Recipe
Ingredients
3 to 5 cm. New York strip or Beef rib-eye steak
Vegetable oil
Salt
Freshly ground black pepper
Method
1. Remove the steak from the refrigerator and let it come to
room temperature, about 30 to 45 minutes.
2. Heat a gas or charcoal grill to high (about 230 to 250 C.)
and rub the grates with a towel dipped in vegetable oil.
3. When the grill is ready, place the steak on the grates
and cover the grill. Cook, undisturbed, until grill marks appear on the bottom
and the steak’s lightly charred on the edges, about 4 to 5 minutes.
5. Flip, cover the grill, and cook until the steak’s medium
rare, about 4 minutes more.
6. To check for doneness, use your finger to press on the
meat: It should be firm around the edges but still give in the center.
7. You can also use an instant-read thermometer; it should
register between 55 C. to 60 C
Transfer the steak to a cutting board and let it rest for at
least 5 minutes before serving.
Perfect
Barbecue Chicken Breast (serving 6)
125
ml. cider vinegar
45
ml coarse ground mustard
3
garlic cloves minced
1
lime juice or lemon
Lemon
rind
125
gr brown sugar
7
ml salt
3
gr fresh ground black pepper
100 ml olive oil
6 skinless boneless chicken breast
Method
1. In a glass bowl, mix the cider vinegar, mustard, garlic,
lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place
chicken in the mixture. Cover, and marinate 8 hours, or overnight.
2. Preheat an outdoor grill for high heat
3.
Clean the grill .Place chicken on the prepared grill, and cook 6 to 8 minutes
per side, until juices run
4.
May pour or brush the chicken with a bit of white wine, just a few minutes
before done
Barbecue (in
the oven) Pork Spareribs (serves 6)
2.5 kg pork spareribs washed and patted dry
Salt and fresh ground pepper to taste
250 ml of vegetable stock.
250 ml Sweet chili sauce
Method
1. Preheat an oven (175 C.)
2. Season the spareribs with salt and pepper.
3. Pour the stock into the bottom baking dish lay the
spareribs in the dish cover with aluminum foil.
4. Bake in the pre-heated oven for 30 minutes. Pour about
half the chili sauce over the meat, cover and return to oven.
5. Brush the ribs with more chili sauce every 5 minutes and
continue cooking until the meat pulls from the bone, about 5 minutes more and
serve hot may be also be served cold.
Honey Ginger
Grilled Salmon
Ingredients
5 ml. ground ginger
5 ml. garlic powder
100 ml reduced sodium soy sauce
100 ml. Orange juice
75 ml honey
1 green onion, chopped
750 gr salmon fillets
100 ml. Orange juice
75 ml honey
1 green onion, chopped
750 gr salmon fillets
Method
2. Place salmon in bag and seal tightly.
3. Turn bag gently to distribute marinade.
4 .Refrigerate 15 minutes or up to 30 minutes for stronger flavour.
5. Turn bag occasionally.
6. Prepare grill rack.
7. Preheat grill to medium heat.
8. Remove salmon from marinade; reserve the marinade.
9. Grill 12-15 minutes until fish flakes easily with a fork.
10. Brush with reserved marinade up until the last 5 minutes of cooking time.
