Work that grill well: How to become the BBQ boss : Postnoon

As the temperature dips and the air gets crisper, it?s time to dust off your barbecue equipment and start grilling. An open-air barbecue makes for a great evening with friends. Postnoon gives you tips on how to become the BBQ boss.

Best cuts for BBQing

• Choose meat that is naturally tender.
• For the perfect sausage, try parboiling them in a pan with water for five minutes before BBQing to lower the fat content. Also remember to prick them with the tip of a sharp knife to let some of the fat escape during cooking.
• For lamb, coat a small roast in olive oil and dried Rosemary before sealing on both sides and covering to cook slowly on the plaque.
• Poultry is a great healthy staple, but can often be a little bland. You?ve got many choices for flavouring poultry with marinades. While cooking, remember to baste poultry regularly to retain moisture and maximum flavour. To prevent burning or charring, don?t baste chicken during last 5 minutes of cooking time.
• Pork is one of the simplest meats to barbecue. Lean tender chops and ribs work a treat when brushed with Smokey BBQ Marinade while grilling.
• Prawns, fish and other seafood need very little cooking time so it?s best to save them for last if BBQing along with other meats. With seasoning, a little goes a long way. Try a little sprinkling of Lemon Pepper seasoning before grilling.

The Meaty Matter

There are three things you want to look for in BBQ meat.

• First, the meat must be fresh and never frozen. Make sure it?s still brightly coloured and there are no extra juices in the package.
• Second, good BBQ meat needs to have a layer of fat on it. If you want to reduce fat, trim the meat after it cooks instead of before.
• Third, it needs to have an even thickness. Meat that is thicker in one section than another is hard to cook evenly. You?ll end up with part of it either undercooked or overcooked.

Yogurt marinade

Goes great with lamb, but can be used for any kind of meat.

Ingredients

• 250 ml yogurt
• 2 tbsp olive oil
• 3 cloves of garlic, crushed
• Zest of one lemon, and juice of ? a lemon
• 1 tsp coarse sea salt
• Handful of mint leaves, chopped
• 1 tsp black pepper
• 1 tsp ground cumin

Directions

• Combine the yogurt, olive oil, garlic, lemon zest and juice, sea salt, mint, pepper and cumin.
• Coat the lamb cutlets with the mixture. Marinate for 2-4 hours in the fridge, turning at least once.

Citrus marinade

Great with meat or fish.

Ingredients

• 6 cloves garlic, coarsely chopped
• ? cup minced onion
• 1 cup orange juice (non-sweetened)
• ? lime juice
• ? tsp cumin
• 1 tsp dried oregano
• 1 tsp pepper
• 1 tsp sea salt
• ? cup chopped coriander
• 1 tsp tabasco sauce
• 1 cup olive oil

Directions

• Pulse the garlic and onion in a blender until very finely chopped.
• Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated.
• Pour in the olive oil, and blend until smooth.
• Meat should be marinated overnight while fish needs to be marinated only for an hour.

Sidey business

Without a strong supporting cast, your barbecue meat won?t stand a chance. Here are two easy sides that complement the main course perfectly.

Tangy Potato Salad

Ingredients

• 10 large potatoes
• 4 spring onions, finely chopped
• ? cup white wine vinegar
• ? cup olive oil
• Sea salt and ground pepper to taste
• 3 Boiled eggs, sliced (optional)

Directions

• Boil the potatoes till they are slightly crunchy and soft.
• Combine vinegar and spring onions in bowl. Season well with salt and pepper.
• Cut the potatoes into large cubes and toss in vinegar mixture.
• Mix in oil when potato mixture is cool. Season with additional salt and pepper if necessary.
• Top with sliced egg and serve cold.

Grilled Corn and Tomato Salad

Ingredients

• 1 tbsp olive oil
• 1 large tomato, cored and cut into ? inch pieces
• 2 spring onions, finely chopped
• 3 ears of corn
• 1 large capsicum
• 2 tbsp red-wine vinegar
• Salt and pepper to taste

Directions

• Grill the corn on the cob until tender and slightly charred.
• When cool, remove the kernels from the cob in a bowl.
• Add tomato, capsicum, spring onions to the corn. Add vinegar and oil. Season with salt and pepper. Toss to combine.

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Tags: BBQ boss, BBQ meat, Citrus marinade, featured, full-image, Grilled Corn and Tomato Salad, Tangy Potato Salad, The Meaty Matter, Yogurt marinade

Category: Food & Drink, Life & Style

Source: http://postnoon.com/2012/12/02/work-that-grill-well-how-to-become-the-bbq-boss/91616

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