Beginner’s Barbecue Guide
Article brought to you by Best Weber Gas Barbecues
Choosing a Barbecue
The type of barbecue you choose depends on your preferences and budget. The choice is between the traditional charcoal barbecues and the modern gas powered barbecues and there are many different designs, styles and of course, prices for both. A detailed guide to help you choose between a charcoal or gas barbecue can be found at Charcoal or Gas Barbecue Guide.
Charcoal barbecues are much simpler, and therefore cheaper, than gas barbecues as all they really consist of is a fireproof bowl with adjustable vents and a rack, preferably adjustable for height, to cook the food on. One concern with charcoal barbecues is the environmental implications of using charcoal. At present most (estimated to be over 97%) of the charcoal sold for use in barbecues does not come from a sustainable source. It can come from tropical rainforests which are endangered and may also be covered in petroleum based solvents.
For those in the UK charcoal from sustainable, British sources is available and has been developed by the BioRegional Development Group. It comes from managed woodland and needs no chemicals to light. Look for a source of sustainable charcoal in your country.
Tips for Successful Barbecues
- The charcoal is ready for use when it is grey on the outside and glowing red inside.
- Make sure the rack is hot before you add food. Sear the food by placing in the middle of the grill where it is hottest then turning. Food will stick when first placed on the grill until it is seared.
- Quick cooking food including fish and vegetables should be seared then kept in the middle over a medium heat. Slower cooking foods, for example meats that are denser and poultry should be seared then moved away from the hottest part of the grill by raising the rack or placing away from the center of the barbecue.
- Turn the food regularly to cook all the way through. Make absolutely sure that the food is cooked completely.
The smoky flavor of barbecued food comes from the smoke released by juices falling into the coals or burners. The flavor can also be improved by the use of a glaze or marinade on the food which caramelises in the heat. Many bbq recipes for meat dishes use marinades, not so much to tenderise the meat, but to enhance the flavor. Marinades should contain lime juice, wine or yoghurt to break down the proteins in the meat, flavorings and some oil to keep the food moist while cooking. Marinades for vegetables or fish do not need the meat tenderiser.
Barbecue Safety
Food poisoning is a much too frequent occurrence after barbecues and can be avoided with a little care and knowledge of food safety. Bacteria flourish in warm temperatures and leaving uncooked or partially cooked food around on a warm summer day is a recipe for disaster. Poultry can contain campylobacter and salmonella and beef and other meats can contain E coli, the number of which can double in twenty minutes on a warm day. Cross contamination can also occur if cooked food is allowed to come into contact with raw food.
Some Safety Guidelines
- Always defrost frozen meat, poultry and fish in the refrigerator or in a microwave. Slowly defrosting at room temperature can allow bacteria to grow on the unfrozen edges while the rest is defrosting.
- Never allow raw food to be placed near to cooked food or use utensils or work surfaces for both.
Always thoroughly defrost food before cooking to ensure that no parts of the food are undercooked. All meat, chicken, turkey, burgers etc should be cooked until the inside is hot and not pink.
image by sAeroZar
Thanks so much for using one of my photos in your post, it’s really fascinating to see where and how my pics are used…
Hi sAeroZar
Thanks for making your images available under a creative commons license!