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Bar-B-Q Tips and Hygiene - By Lars Jensen

Barbecue

#1 Top-Secret Bbq Sauce Recipe - Recipe for the Worlds #1 Bbq Sauce Recipe. Guaranteed SUCCESS No Matter WHAT You are BBQ-ing.
  • Always make sure the grill is clean!
  • Make sure you start the grill well ahead of time before you actually start to cook to create a steady and hot heat. Never use spirits to start a barbeque. Lighter fluid or similar liquids must never be used on a hot barbecue.
  • Use charcoal for small pieces of meat and sausages. It gives a quick and strong heat.
  • For medium-sized pieces of meat, one should use both charcoal and briquettes.
  • For larger pieces of meat that need to be cooked slowly, use only briquettes.
  • The barbeque is ready only when the surface of the coals are gray and all the flames are gone. Drizzle the meat and the grill bars with oil when the grill is ready.
  • Never leave a barbeque unattended!
  • A thumb of rule for grilling meats is: the larger the meat is, the greater the distance should be from the meat to the coals. For smaller pieces, the meat should be close to the coals.
  • When using wooden sticks to hold meat on, soak the wood in cold water for about an hour or more so they don't char so easily. Flat sticks are best for turning the meat over.

Hygiene

  • Store the meat on an even tray and only take the meat out of the refrigerator when the barbeque is ready.
  • If a large portion of meat is to be used, try to take out only the amount that fits on the grill and grill the rest later.
  • Only use knives and cutting utensils for one thing, either for meat or for vegetables. Thereafter, the utensils should be thoroughly washed.
  • NEVER place the grilled meat back on the dish or board on which the raw meat was placed, as this has blood and juices from the raw meat.
  • NEVER use knives or dishes that have been used for the raw meat for the grilled meat, too.
  • Make sure the meat is thoroughly cooked before serving.. Only large whole pieces of meat may be a bit pinkish inside. Sliced or smaller pieces of meat should be well done.

Grill chart

 
Thickness (ca. cm.)
Weight per piece (ca. grams)
Total grill time in min.

Steaks

1.5

300

15

Hamburgers

0.75-1

4 from 500 g meat

5

Cutlets (without bones)

2

115

8

Liver

1

75

4

Tenderloin (whole)

-

500

22

Tenderloin steaks

3

55

12

Pork chops

2

150

16

Pork chops with filling

3

250

20

Spare ribs*

with one bone

150

7

Spare ribs, whole**

-

800

15

Belly of pork

2

120

8

Escallops

1-1.5

125-150

5

Steaks

1.5

160

8

Small ham 

 

350

27

Ham steaks

     

350

13

Sausages.....grill until well done!

 

 

 

* cook for 1/2 an hour before grilling
**cook for 1 hour before grilling

This chart should be used as a guideline as the grilling times can vary depending on the grill's distance to the coals and if there is a breeze on the coals.   If you are using a grill with a lid, the grill times will be shorter. It is recommended that you use a lid if you are grilling large pieces of meat. You do not need to cook the ribs beforehand if you are using a lid when grilling, but the cooking times are quite different!

It is also recommended to use a thermometer "needle" to check the temperature of  larger cuts of meat accurately.

Cutlets and escallops (schnitzels) must not be grilled too long or they will become hard and dry. Cutlets should be grilled without bones because the bones take much longer to cook than the meat. The meat around the bone can be reddish but the rest of the meat must be well cooked.     

If there is room on the grill...

.Bacon wrapped around small bits of apples or prunes.


.Small potatoes with rosemary and brushed with (olive) oil.

.Small mushrooms with cherry tomatoes wrapped with bacon.

.Bits of pineapple and kiwi, drizzled with honey.

#1 Top-Secret Bbq Sauce Recipe - Recipe for the Worlds #1 Bbq Sauce Recipe. Guaranteed SUCCESS No Matter WHAT You are BBQ-ing.

Article by: www.eclecticcooking.com . Do you know how to cook a juicy salmon? How to avoid crying when cutting onions? How to prevent avocados from turning black?  Visit The Eclectic Cooking Ezine, portal to cooking and nutrition featuring freelance writers, doctors, and authors. Free weekly newsletter subscription: update@eclecticcooking.com

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Last Modified: 11/28/11.