Is your grill ready? May is National Barbecue Month!
It’s that time of year again and although May is Barbecue Month these tips can be used all summer long!
Before I tell you all about barbecuing, I want to make sure you know all about our ice makers that approved for out door use!
We offer a wide variety of outdoor ice makers and refrigeration, including HOSHIZAKI ICE MAKER that produces 55 lbs of ice per 24 hours to keep all of your drinks and food chilled to the perfect temperature and ready for your enjoyment!
Click on this link or copy paste to see our section of outdoor ice makers!
Barbecue Tips and Techniques for Expert Summer Grilling
- Plan meals ahead of time so you need only defrost or take out of your refrigerator to place on your grill.
- It is your choice whether you prefer Charcoal or gas – each one has pros/cons. You need to do your research on each to determine your preference.
- Always start with a clean grill. Once your grill is hot enough you can prepare your grate by rubbing with vegetable oil from a paper towel or take a half an onion and dip in vegetable oil and then rub over grill.
- When it comes to cooking your items keep in mind that you need to be conscious of any dripping from items being grilled. The more drippings will cause flame ups, so more heat. You want to separate those items from others on the grill. You also want to move the dripping item away from direct flame as much as possible.
- Don’t forget to marinate your items prior to grilling. Create your marinade and place item/meat into a glass dish or plastic bag. Marinate in the refrigerator for no more then 2 hours. Some meats might need overnight marinating but most often items need less. If you have any item in your marinade that helps tenderize then think about the texture of item being marinated, as you do not want to break down too much. Generally marinate for no less then 20 minutes. Marinade can be used to baste the grilling items as they cook.
- Remember not to turn too often, don’t pat meats too much – these things make the meat tough and you lose natural juices.
- Meats that are large or have bones should probably be partially cooked in the microwave or oven prior to grilling. This will allow the process to be quicker and not have to be monitored so much.
- If you use wood skewers then soak them in water for 2o minutes and freeze them in a plastic bag so you can just take out what you need each time. The soaking keeps the wood from burning.
- When using bar b que sauce then it is recommended that you not add until the last few minutes so it does not become charred on the item. Veggies can be placed in foil to heat or can be grilled on a cooler part of the grill and always coat with olive oil prior to keep from over charring.
- If grilling fruits coat with butter or coconut oil first. Just about anything can be grilled – just practice.
- The hardest part is learning the required heat and times. There are many charts on line but you need to experiment with your grill and areas on your grill to become really expert in this. Remember that a covered grill is a hotter grill. You can also get the benefit of smoking flavor with a closed lid.
Please visit our friends at http://www.cathysfoodservicemarketing.com/ for more great ideas and recipes!