The Art of Barbecue, Grilling, and Roasting
Barbecue, grilling and roasting are considered to be the oldest known methods of food preparation since the discovery of fire.
Sauces and seasonings became prevalent additions for the primary purpose of hiding the burned dried-out flavors of over-cooked foods rather than using them to bring out the flavor in foods.
We’ve come a long way since then by using a variety of cooking techniques and methods developed over the centuries.
Today we combine a number of ingredients to create a variety flavors from the simple to the complex, tempting even the most sophisticated palates.
Purists everywhere agree that the only real barbecue is a Southern barbecue.
This labor-intensive process involves cooking meats very slowly in the presence of smoky wood for 8-20 hours.
Though most people aren’t willing to spend this much time for the sake of a Southern barbecue, the same great smoke taste can still be achieved in a fraction of the time by using dampened wood chips.
Unlike barbecuing, grilling uses a more direct heat, a medium to hot grill, and considerably less time.
Different regions throughout the country in fact throughout the world will argue that their method of grilling is the only true form.
Various types and cuts of meat plus regional sauces add to the attraction of the outdoor cooking experience. Most grilling takes less than 25 minutes cooking time.
It’s best used for steaks, chops, kabobs, sausages, fish, game and vegetables to name a few.
This method also allows you to sear in the juices for maximum flavor and moistness with grate marks from the grill that enhance the presentation.
This form of cooking is a relatively simple art that can turn any meal into a feast.
What sets this method of cooking apart from other styles, and what gives roasting its distinctive flavor, is the layer of fat that is under the skin of the meat, game, fowl, or fish being cooked.
The high heat melts the fat and combines with the seasonings and marinades to form a shiny crust on the outer surface while sealing in the deep rich flavors. This works well with vegetables and fruits that surround the meat.
Roasting gives them a flavorful rich taste that’s caramelized and crispy on the outside yet tender-sweet on the inside.
Whether you’re roasting, grilling or barbecuing you’ll find a lip smackin’, finger lickin’ good sauce at the Club Sauce Store and recipes that will have you coming back for more.
10 Top Barbecuing Tips
- Brush the grill with oil five minutes before using to prevent food from sticking.
- Cook very slowly and at a very low temperature. Cook at approximately 210 to 250 degrees. This will produce a juicier, more tender, and tastier result.
- Only use tongs or spatula to move or turn meats instead of a fork to minimize the loss of juices.
- Soak bamboo skewers in water for twenty minutes before use to prevent them from burning.
- Keep food from drying out during barbecuing by brushing it with oil.
- Allow 25-30 minutes for charcoal to heat up. Coals should appear ash gray. Allow 10 minutes for gas barbecues.
- Make cleaning easy by lining the base of the barbecue with foil.
- Use fruitwood, branches, or leaves that have been soaked well in water. This will keep them from burning and will create smoke that adds to the overall flavor of the food.
- Tie a bundle of herbs to a long handled wooden spoon and use as a brush for the marinade, oil, or sauce. Baste often. When you’re through basting add herbs to the fire for added flavor.
- Don’t use the basting sauce directly from the bottle and apply it to the meat. Pour it into a separate container before using. You can use the leftover basting sauce by putting it in a pan and boiling for several minutes before serving at the table.
10 Top Grilling Tips
- Brush the grill lightly with oil five minutes before grilling.
- Sear at a high, or medium high temperature to sear in the flavors. Reduce heat to medium to complete the cooking process.
- Keep food from drying out by brushing with oil prior to grilling and during grilling. Use a brush or bundled herbs for a brush for added flavor.
- Place vegetables and fruits at the outer edge of the grill to prevent burning.
- Use tongs instead of a fork to retain most of the natural juices.
- Soak bamboo skewers in water for 20 minutes before grilling to prevent burning.
- Precook meat and poultry in the microwave or boil before grilling to ensure each piece is completely cooked.
- Line the base of the barbecue with foil for easy cleanup.
- Don’t apply sauces prior to grilling. You can lightly coat the meats with oil and dry seasonings (salt, pepper, dry rubs, etc.). Sauces have a greater tendency to burn especially sauces that contain a sweetener.
- Do baste with sauces in last five to ten minutes depending on the overall cooking time. This will create a nice glaze, add plenty of flavor and most importantly will prevent burning.
10 Top Roasting Tips
- Use a high level heat to seal in the flavors and create a shiny caramelized crust.
- Uncover the roasting pan so the items become roasted rather than steamed.
- Use a shallow roasting pan to release any excess moisture preferably stainless steel.
- Basting should be limited during the roasting process.
- Turn vegetables and fruits over periodically to caramelize.
- Save the pan drippings and juice for deglazing for a delicious gravy, sauce or stock for soups.
- The dripping, bones and deglazed liquids should be frozen and kept for future use if not used as above.
- Don’t over cook the meat as it will become dry and lose tenderness.
- For easy basting use a bulb shaped baster.
- Timing and temperature are crucial elements, when roasting use an instant-read thermometer, you’ll find it superior to most others.