Friday, January 30th, 2009
- Spice up your barbecue with juicy rubs and marinades
- Rubs are dry herbs and spice mixes used to coat food just before cooking for a tasty crust
- Marinades are a liquid consistency and take a little longer to infuse
- Thin steaks, small cutlets and seafood will need less time than large (or lesser quality) cuts of meat
- Turning food regularly in a marinade helps to infuse the delicious flavours. To toss food without getting your hands dirty each time, place the meat or vegetables within the marinade in an airtight container that you can turn without risk of leakages
- Delicate foods can be brushed with marinade just before cooking or while its on the barbecue
- Drain food from the marinade before putting it on the barbecue so it will sizzle, not stew, on the flat plate and won’t drip (if you’re using the grill) which will cause flares that will burn the food and give it a bitter taste
Tags: barbecue, cutlet, rubs, steak
Posted in Food & Drink | 1 Comment »
Friday, January 16th, 2009
- First bring the meat to room temperature so it cooks evenly. Don’t leave it out in the sun for hours or you risk food poisoning
- Make sure the flat plate or grill is hot, or the steak will stick
- Brush the steak with oil to prevent it sticking, but don’t pour loads of oil onto the flat plate or it will smoke and burn
- Turn it only once so each side gets the proper color
- Set aside to rest for a few minutes before tucking in
Tags: barbecue, essentials, steak
Posted in Food & Drink | 1 Comment »
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