Health and other associated issues - Tips, Information and Guides
Barbeque Techniques: Two Methods to Consider
by: Richard Cussons When it comes to barbequing, there are two main schools of thought for the
techniques that you can use. The first of these techniques – and the most popular method for
those who grill in their back yards – is the style where the food is
cooked directly over the source of heat. This way, the food is rapidly cooked on
a hot grill suspended directly over the charcoals, the wood, or the gas burners.
Rarely is the lid ever closed. Any foods, including the most tender cuts,
hamburgers, steaks, kabobs of all kinds, chicken, and even vegetables are
quickly seared and cooked to perfection using this technique. If sauces are
desired, they can be added before hand, during the cooking process, or even
after the food comes off the grill. These choices will all create different and
enjoyable tastes and flavors. The second barbeque cooking technique uses heat indirectly. This is more
appropriate when you’re cooking much larger or whole cuts of meat, such
as especially thick steaks, roasts, a whole hog, or a pork shoulder. When
you’re cooking using this method, the food is cooked away from the actual
source of heat. This usually requires a water pan of some kind in order to
maintain the moisture level of the food. The temperatures generally sit in
around 250ºF. During this cooking method, the lid of the barbeque remains
closed most of the time, and the length of the cooking is much longer than in
the first method. When you’re using an indirect barbeque cooker, there is
usually an additional fire box that allows you to combine charcoal and wooden
logs for burning. This allows the heat and the smoke to rise through the cooking
chamber where the meat is, so that it is heated perfectly. The rule of thumb of
this technique is a low temperature for a long time. No matter which method you use, it’s important not to cook your
meat too quickly. If the internal temperature of your meat rises too quickly as
you cook it, the water and the fat within it will be expelled before the
collagen is able to melt. This means that your cut will be dry and tough.
However, you cannot cook too slowly or you will risk a bacterial contamination.
Though there is a fine line for barbequing properly, it’s important to
find that line and stick to it. If you’re already dealing with a cut of meat that is tough, such as
a brisket or a pork roast, consider cooking slowly as the collagen adds flavor
to the meat. If you buy a less tough, more expensive cut, you can cook at a
higher temperature for a shorter period of time. This is why ribs and steaks
take such a short time to cook, while pork shoulders or beef brisket can run up
to 20 hours. As a final note, it’s important to have fun while you barbeque!
Your pleasure will come through in your cooking as it will leave you motivated,
and willing to try new and interesting things.
About The Author
Richard Cussons is a prolific and diverse writer. You can find out more
about the origins of barbeques at
http://www.top-bbq.com/. |
Recommended Links
Health Index
doc thanks Jonathan Leger txt
|
![[Valid RSS]](../valid-rss.png "Validate my RSS feed")