Who is barbecuing may have visions of big pieces of juicy and tender meat contains a subtle charcoal air and taste. The latter is not limited to charcoal grill users. Also on a gas grill or electric barbecue wood flavor can be mimicked by wood smoke. But how prepared you are the perfect steak, burger or bratwurst and barbecue which is best for you? Find out more about safe and healthy barbecuing.
Charcoal, gas or electric barbecue?
A delicate topic! There are also noticeable distinct camps; one swears by the taste of the charcoal grill the other prefers the convenience of an electric barbecue yet another praises the convenience of a portable gas barbecue. Anyway different tests show that the flavor seems to be hardly affected by the type of heating source.
Direct or indirect grilling?
Tasty meat is meat that is not burnt and completely cooked. Especially with large pieces of meat, it is difficult to get fully cooked meat on the grill, not to scorch the outside while tender and juicy keep. This is because the flames often too close to the fire and the flames on constantly, this causes some parts of the flesh get the brunt and other parts are hardly heated. The solution for this is the so-called indirect grilling.
Explained direct grilling
You probably do want the crunchy bite which is so characteristic of charcoal barbecue meat. Let the meat or at the beginning or at the end close to the flames are in English, this process of cauterizing called “searing”. But watch out! Do this only briefly, this listens very closely because lets you grill the meat slightly too long in this direct way, it will burn.
But when the time comes to move the meat from the area directly to the indirect part of the barbecue? It depends on the color of the meat; Aim for a nice (dark) brown. Not golden brown but not black, mean you have to turn the meat after one minute. Because the piece grate like your meat located has cooled, you can move the meat is best for a “fresh piece grid” which is still boiling hot to grill the next piece of meat.
If the meat is then grilled on all sides continue to indirect grilling to get the meat really tender. This requires that the barbecue is not as lord is more like when direct grilling. Depending on the model you are using barbecue adjust the temperature through the air or by simply cover a moment to a time of the barbecue.
Explained indirect grilling
Barbecues are suitable for indirect grilling:
Charcoal grills and Gas grills which can be completely closed off. Oven barbecues (like the Big Green Egg, Broil King Keg or the Smokey Mountain Cooker). You can visit kitchen schools club for charcoal and gas grill combo reviews.
With indirect grilling the coals are pushed to one side and on the other side hang up the meat. Under the meat you put a drip tray and then closed the lid. The drip tray must be filled with water, this allows for temperature control.
The meat is now being cooked by the heat in the tank and not by radiant heat from the fire. This type of indirect grilling is called the “Splitt grill” because your barbecue as it were bisects.
Clean and Oiled Grill
The grid oiling is possible for indirect grilling, this is not where the meat itself is bad fat. With indirect grilling, it is never wise to oil the grate because this way oil drops into the fire with adverse health effects. If oil, you can use sunflower oil. Do not use olive oil, this already burned at low temperatures with smoke and odor and a bad taste to the meat as a result.
Marinade the meat is no problem but make sure it does not drip off the meat. If they are falling drops turned almost equal to steam which is again attached to the grid and ensures that the grid is uneven contact with the meat.