wat is the correct way do cook barbarcue food?

Question

so that you got the right temp,and the sausages and burgers ect,dont burn and go black,just nice and tasty?

Answer 1

I prefer a charcoal grill to an electric or gas grill.

I pile the goals, apply the lighter fluid, light with a match and let sit for at least 20 minutes - making sure all the vents are open to allow for adequate air flow.

Once the goals are turning grey and there is a nice red glow, I spread the coals as evenly as possible to allow for the heat to be pretty even. Then you apply the grate and let it heat up for a minute or two before putting your food on the grill.

Watch your meat as you cook it. If the juices cause flare ups of flame, use the lid to control the heat. Put the lid on for a couple of minutes to tone the flame down.

Cook times will vary based on what you are cooking. There are many recipes and recomendations out there. It also depends on personal preference. Some people like their meat well done, others medium rare... it's all a mater of taste.

Marinades are a great way to add flavor. Try letting a steak soak in some Italian dressing over night or let some chicken soak in some lemon juice and olive oil. If you want to zest up your hamburger add some Italian seasoning or a packet of instant onion soup to your meat.

Try searching the internet for grill recipes or go to your local bookstore for a grill cookbook for more ideas.

Answer 2

I use a Brinkmann (smoke n' grill) smoker that I got at Walmart. Don't use the water pan, use charcoal, but not matchless and put the meat on the top rack and just leave it for an hour and burgers are moist and tasty. Temp would be as hot as you can get it. It never burns. On sausages I move the charcoal pan up closer to the top to grill them.

Answer 3

1.Get the cooking temperature right. 2. Use a meat thermometer, inserted to the center of the meat to be cooked and take the meat off the heat when the temperature has been reached. Normally, barbecue is cooked over a slow heat and wrapped in tinfoil until the lastthirty to forty five minutes of time to be cooked. At this time, the tin foil is opened so that the meat has a nice browning effect. The secret is to cook it slow over low heat.

Answer 4

Most grilling recipies recommend a direct-medium fire.

We use the cookout calculator at charcoalbob.com. Just enter the items you will be grilling and it will give you instructions for how to grill steaks, boneless chicken breasts, pork chops so that all items come off the grill at the same time cooked to your desired doneness. It also has grilling tips.

Answer 5

purchase an instant read meat thermometer that is safe for the high temperatures used in grilling. any kitchen supply store should have one for you, and they are not very expensive. sausages and ground meat should be cooked to an internal temperature of 160 to 170 f depending on the meat used.

Answer 6

My dear...if your food is coming off the grill black you aren't watching it. Burgers and dogs are cooked differently. I prefer direct flame on the burgers and indirect on the dogs. Steaks...high heat and turned only once...about 7 minutes per side.

Answer 7

have one side of the grill on high and the other on medium...seer the meat on the high side and then move them to the medium side until they cook through