How not to burn meat on the barbeque?

Posted: August 25th, 2012 | Author: | BBQ

Virtually almost any meat is suitable for grilling: red, white meat, pork, poultry, venison and fish; pork-neck, pork loin, ribs, tender-loins, bacon, sausages, beef-loin and roast beef.

Grilled chicken legs, fillets, and wings are finger-licking good. Pork grills faster than beef and dries slower. Best meat for grilling is fresh, juicy and not too fat. We recommend cutting meat’s surface with a sharp knife. To preserve juiciness meat can be wrapped and grilled in aluminium foil smeared with butter inside. Larger portions of meat requiring longer grilling can be coated with slices of lard or bacon. Meat for grilling can be hold in aromatic marinade, usually made of red or white wine, or wine vinegar, balsamic vinegar, olive oil with properly combined herbs, soy sauce, Tabasco sauce, tomato puree, flavoured with vegeta, salt, sugar, and pepper for better taste and aroma.

Marinades can be also composed of alcohol, which softens the meat and gives an interesting taste and smell. The alcohol evaporates during grilling. Ingredients of marinade vary and depend on the type of meat. The meat should be marinated for a whole day, and fish or vegetables need only a few hours of marinating.

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