how do you barbecue properly?

Question

Do you heat it up then turn heat down or what?

Answer 1

if u have a brookstone's or a sharper image near you, they sell this fork that's digital that u can place in your bbq stuff to check the internal temp and see if it's done . . .

Answer 2

Get a pile of coal, throw a bit of lighter fuel on it, and set them alight. You want to get them all burning pretty well, you can also get charcoal lighters which are small blocks of some flammable substance. Get the coals burning well, with a good flame.
Now this is where a lot of people go wrong. You don't throw the meat on when the coals are burning away, you have to let them burn until the flame dies down and they are glowing red. Spread the coals out once they're glowing red, with the odd flame flaring up, and that is the best time to cook. Have most of the coals concentrated in the centre of the barbeque and more spread out on the edges to have varied cooking temperatures, or an area to keep food warm on. Gas barbecues are cheating. Might as well cook in a kitchen.

Answer 3

Whatever you may be using - wood, charcoal or heat beads - the trick is to get them started first. Let it all burn for a while and wait for it all to settle down.

The fastest way to get cindered meat is to start too early and throw them on while there is still flames shooting up!

If you want a perfect golden barbecue without all the black burned bits you need to be patient. WAIT UNTIL THE FLAMES DIE DOWN!

When your barbecue fuel is glowing red without too much flame it's time to put on the meat! A perfect barbecue using RADIANT heat not a scorching flaming one!@

To put it simply - it is the HEAT not the FLAMES that will give you a perfect barbecued meat.

Answer 4

you should not put too much heat at once on it, it won't be cooked enough inside,do it slowly ( unless you want it like that). let it on the barbecue plate for about 3 mins on one side then turn it. to know if it is well done, or still red, just touch it with your thumb. unsually when it is still red inside, it is soft, and well done is hard to touch.

have you ever tried to barbecue with charcoal? yummy, you should try that one too. you cook the meat with the heat of burning charcoal. it gives it a particular taste.
and remember, in a barbecue, that's not only the cooking that matters, the marinade is really important for the overall result. hope i help you even just a lil bit
so then , bon appetit... and enjoy your barbecue.

one tip: to your marinade, add some "herbe de provence" i dunno the translation for that. it's a french name. it gives a great taste to it, and some wine, and let it stay marinated overnight. see ya.

Answer 5

if using charcoal,make sure all the coals are white hot with an even flame. Charcoal coals must be heated from underneath,use newspaper and/or small sticks.
Don't overuse lighter fluid after initially lighting the coals.That's why a good base for your fire is essential in keeping your coals lit for hours.You can even bake a pizza .Basically a grill is an outdoor oven,without the indoor smell and mess.
Don't overcook meats,but don't undercook them either. Chicken is done when the meat starts to separate from the bone. Any other questions ask me ..i am a master at it.

Answer 6

Here in Australia, we heat the barby up, start to cook the snags (sausages), throw on the steaks then the onion. Steaks usually only need to be turned once & snags need to be turned ocassionally while the onion just gets cooked to your liking. Dont forget to have plenty of salads & sauces on the side.
Barbys are best enjoyed while the meat is still hot & the beer is cold.
Cheers mate!!

Answer 7

Let the heat grow first.

Then when its hot enough, put the meat on the grill and allow it to roast nicely. Press down on the meat on occasion and wipe over it with some sauces to keep it roasting moist.

Then turn over, and repeat.

The type of meat can vary the manner of cooking. Barbeque sticks are best roasted over the heat long and with constant reapplication of sauces. Steaks are best pushed against the grill and allowed to cook fast, then turned over for the medium rare center.

Enjoy your cooking!

Answer 8

yes thats a good start turn it down to medium the best thing to do is use a cookbook or go to about.com and get some barbecue recipes and instructions

Answer 9

If you are using charcoal outdoors you need to let the flames die down a bit before adding your marinated foods etc. Foods should be sufficiently marinated for a couple of hours or more in the refridgerator.

Answer 10

allow enough time for the charcoal to turn grey and have a nice even heat then and only then start cooking

Answer 11

just buy a few of they disposable bbqs light the paper in them wait ten minutes fling the meat on then get a few crates a beer n enjoy (a wee portable tv for the football would be handt as well)