Suggestions For A Great Barbeque
My husband adores a good barbeque. He says there’s nothing better than the flavour of meat that’s been prepared outdoors and I have to confess that I agree with him on that issue. Yet what I like most about cooking on a braai is a) there aren’t any cooking pots to clean afterwards and b) I can sit back and relax while my hubby does all the work. A barbeque is the one meal he will not let me make, saying I overcook the meat whereas he has learned how to get it just perfect. I am not offended whatsoever as I would prefer to wash a mound of cooking pots than set a fire, not forgetting, barbequing is sweaty work as you can get mighty warm standing over a fire on a midsummer’s day. Sometimes, we enjoy having a braai for Sunday lunch and my man has been talking of changing to a gas braai because it heats the food more quickly.
Oh course, being a guy, he’s all about the meat but there are many other types of protein that can be cooked on a barbeque like poultry, fish, seafood, pork and lamb, in other words, almost anything. Fish and seafood are fragile and caution needs to be used not to over or undercook these products. Prawns may be skewered and put directly onto the grill but fish, naturally, must be packed in aluminum foil as it will fall apart if put directly on the grill. You can even bake bread, and cook vegetables on a barbeque either directly on the barbeque grill or wrapped in aluminum foil with a marinade. Timing is essential when braaing meals so you need to know at what point you need to put a particular item onto the grill after the fire has been lit. Hubby is extremely proficient at judging at what point the coals are ready for cooking a particular type of food. If you put the meat on the bbq when the fire is too hot, it will burn the exterior of the meat without cooking it internally. Another tip would be to rub the bbq grill with 1 / 2 an onion prior to putting the various meats on the cooking surface as it helps clean away any deposits on the grill that had not removed with cleansing and gives the various meats a little extra flavour
An essential factor to remember regarding poultry, though, is that it should be pre-cooked in the oven first. It’s very hard to cook poultry throughout on a barbeque without charring the surface. If you do manage to achieve this then the flesh will most likely be dry. Undercooked chicken carries the risk of salmonella accumulation and pregnant women must avoid it no matter what. Rather marinade the poultry in a lemon and herb sauce, for example, and wrap it in foil and then oven bake in a baking dish or dish for nearly as long as you would normally cook it in the oven for. However, don’t open the aluminum foil towards the end of cooking to brown the chicken like you normally would. Take it out to the braai instead and finish it off on top of the grill. The benefit of precooking poultry in aluminum foil in the oven is that the chicken retains its juices while still getting properly cooked.
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