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01/01/0001

Calor's Top Summer BBQ Tips

BBQing veg and meat
Calor's Top Summer BBQ Tips

The weather is heating up. With summer season truly upon us, fine days are becoming more frequent now, and as temperatures start to rise, thoughts of mouth-watering meats and veg roasting on an open BBQ are on the minds of many people.

With the majority of us still spending so much of our time at home right now, cooking on the BBQ is an ideal opportunity for tasty food to be eaten and for people to come together and enjoy some quality time as a family.

For BBQ lovers everywhere, maybe you’re wondering how can you make the most of your BBQ experience at home? Well, if you’re planning a big cook-up in the sun this week, consider our list of top tips below for safety, food preparation and more.

  1. Take raw meat out of the fridge for at least 20 minutes before cooking. If the meat, chicken, fish or vegetable is too cold in the centre, the outside may well burn before the inside is cooked.

     

  2. You should always check that meat is cooked thoroughly by cutting into each piece of meat and checking that it’s not pink, the juices are clear, and it is piping hot right through. Think about purchasing a meat thermometer for extra peace of mind.

     

  3. Sausages benefit from cooking beforehand to keep them juicy. Poach them in stock until cooked through, then pop them on the BBQ until golden.

     

  4. If using wooden skewers for kebabs, steep them in water for a couple of minutes to avoid them burning during cooking.

     

  5. Wait until your meat is nearly cooked (approx. 10 mins before the end) before applying barbecue or other tomato-based sauces containing sugars. This will help reduce the amount of browning or blackening of meat.

     

  6. Add salt only after the meat is cooked. This will prevent it from getting dry and tough, as salt draws away moisture.

     

  7. Gas BBQs allow you to control the temperature much more easily which will help to ensure you get it right.

     

  8. Use your BBQ to its full potential. Barbecues aren’t just for meat. Wrap potatoes or bananas in foil whilst everything else cooks.

     

  9. Always give food enough time out of the fridge, at least 20 minutes, for raw barbecue dishes to lose their chill and to approach room temperature before cooking. If the meat, chicken, fish or vegetable is too cold in the centre, the outside may well burn before the inside is cooked.

     

  10. Clean your BBQ grill with hot soapy water. Use a mild cream cleaner on a non-abrasive pad to remove any food residue. Rinse well and dry thoroughly.

 

For articles on lifestyle, health and wellness and other topics, click here to visit the #CalorCares blog.

 


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