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tips for brilliant bbqing
It’s all about flavour, so marinade meats, especially those on the bone, joints or chicken, overnight or for at least 2 hours.
Tender steaks and seafood / fish will not require long marinading times, an hour or so would be sufficient.
Do not season the meats in advance, just before it goes on the grill is recommended.
Always drain excess marinade off the meats prior to placing on the grill. Same marinade can be used to lightly brush the meats during grilling.
BBQ on the bone as much as possible, gives more flavour and retains presentation
If and where possible, adjust grill or brander bar higher in order to lift delicate foods requiring gentler cooking and or those taking longer to cook.
Seal in the flavours and juiciness by sealing the meat well and resting it after cooking for a couple of minutes before serving or slicing.
Herbed oil based dressings work well with poultry and pork.
Citrus and wine marinades go very well with fish and also chicken.
Sweeter based basting sauces or marinades work perfect with red meat, steaks and burgers.
Cracked black pepper, sea salt flakes, virgin rapeseed oil or groundnut oil are good basters.
Turn twice, but flip once is the best technique to achieve good colour, bar marking, but also presentation, flavour and texture.
After every grilling sequence, ensure grill is wire brushed clean to rid the carbonized food debris.
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