Do you need to watch over the grill the whole time?
As long as it's in a safe location, no. However, I personally like sitting out there near the grill, drink in hand.
What’s the best way to cook food on skewers?
I have a few tips on this. Only use one type of veggie or meat per skewer. Check the internal temperatures of the meat with a thermometer. Don't cook vegetables over direct heat for too long. Try to keep everything the same size. And don't try and get as much as possible on the skewer – keep some space between each element.
How long should you marinate meat for?
Everyone has their own ways of doing things. There are so many combinations of meats, rubs and sauces. Most marinades will have done their thing in a few hours. As a side note, sometimes acidic marinades can actually toughen meat, so bear that in mind when cooking.
What’s the best way to clean a BBQ?
Nobody likes cleaning a BBQ, but it's one of those jobs that has to be done. It depends what type of grill you are working with, as different types need different cleaning methods. Char-Broil has a great guide on this.
And does it have to be cleaned after every use?
It’s not much fun, but the cleans will be easy if they are regular. We suggest cleaning your BBQ once it's safe to do so, just to make sure you don't end up with rusty grates.
How do you correctly store your grill so it doesn't go rusty?
Cleaning it is the best way to make sure you don't get rust. If you aren't able to put the BBQ away anywhere due to size, a simple cover will do the trick.
And finally, what’s your number one BBQ cooking tip?
I’ve got two. For low and slow cooking, don’t lift the lid. For all types of BBQ-ing, check your meat’s internal temperatures with a thermometer before serving.
ADAM’S BBQ COOKING TIPS
- Use high-quality charcoal and natural firefighters rather than lighter fluid.
- Let your meat rest before tucking in.
- Plan your cook by working out your timings beforehand.
- If you’re grilling low and slow, leave the lid closed.
- Remember that different meats require different cooking methods. For example, a pork shoulder is going to be low and slow, whereas burgers are normally cooked over a direct heat. Don’t throw everything on at once and expect it all to be ready at the same time.
- Use firm-flesh fish such as salmon, sea bass, tilapia or cod.
- Simple vegetable oil and salt will work wonders.
- Most fish can be cooked in direct heat above the grills.
- Turn the fish over halfway through.
- Smaller, more delicate types of fish will need wrapping in foil.
- Try more vegetables. Most people stick to the classics like corn, but don’t be afraid to get experimental.
- Remember that most vegetables take no longer than ten minutes to cook. Try to get them to have the largest surface area possible – apart from tomatoes, which ideally would be small and on the vine.
- Use good oil. Vegetables need to be oiled to prevent sticking to the grates and burning.
- Use veggies that are in season as they will have a much better flavour that will be enhanced by cooking them on a grill.
- If you’re cooking kebabs, soak skewers in water to avoid them burning.
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