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"Q" Tips (by Jim Sposatoさん)

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3件の評価投票 | 6717回のアクセス

These are tips for BBQing

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Lunch

Grill
• The grill is easier to clean when it is warm. Use a wire brush or a wadded up newspaper.
• Always remove the ashes after the grill is cooled down. This will prevent corrosion in the bottom of the grill.
• Oil the grill with olive oil or a vegetable spray before grilling.
• If using charcoal to grill it will take 30 to 45 minutes before the coals are ready. Do not start grilling before the coals are covered
with a light ash. The coals should not be flaming. HOT coals are barely covered with gray ash. MEDIUM coals glow through the
layer of gray ash. LOW coals are covered with a thick layer of gray ash.
• Use a water or apple juice filled spray bottle to extinguish flare-ups.
• Anything that can be pan fried, broiled, or roasted indoors can be grilled or smoked.
• If using wooden skewers, soak them for 30 minutes before using to prevent burning while cooking.
• If using metal skewers place one end outside the cooking area, this prevents that end from getting very hot.
Poultry
• Poultry is done when the juices run clear.
• Chicken may turn pink in the middle, even though it is done (especially with hickory wood).
Vegetables
• Most fresh vegetables may be grilled; wash and removed bruised spots.
• Brush with olive oil, vegetable oil or a marinade and place on the grill or smoker.
• For evenly cooked vegetables and meat Kabobs, parboil solid or starchy vegetables before they are threaded onto skewers
for grilling or smoking; vegetables need to be turned occasionally during grilling to avoid burning.
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  • Mr. BBQ
    2014/03/19
    When i do skewers, I soak them in water for 30 minutes,.. THEN... I put them in the FREEZER!! You can keep them there, with no problems..Always ready to go..ALSO i use a timer when i BBQ...That way you always have consistency with whatever your BBQing..

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