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Shrimp Cooking Tips Article
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Top 10 Tips for delicious Barbecue
from: YokesCedar Smoked Salmon. Try barbequed salmon fillets on homemade cedar planks. Just pick-up untreated cedar shingles at your local lumber store. Soak the shingles overnight, then warm briefly in the broiler to bring up the cedar flavor. Brush salmon fillets with a mixture of salt, black pepper, dry mustard, and butter. Place on the cedar shingles and broil 5 to 6 inches from the heat until the shingles scorch and the fish almost flakes about 8 to 10 minutes.
Cook Over Coals, Not Flames. Never place meat directly over an open flame as it will discolor the meat and leave a black carbon residue. An open flame actually has a lower temperature than coals that are glowing red.
Coolers Work to Keep Hot Things Hot Too. A cooler chest can also be used to keep hot food hot. Line the cooler with a heavy kitchen towel for extra insulation and place well-wrapped hot foods inside. Try to use a cooler that is just the right size to pack fairly tightly with hot food so less heat escapes.
Don't Puncture Your Meat While It's Cooking. Whenever barbecuing, use tongs to turn the meat. A fork can punch holes in the meat and allow the natural juices to escape.
Faster Cooking Burgers. Barbecuing hamburgers tonight? To cook burger faster, poke a small hole in the center of each patty after you¹ve shaped them. The burgers will cook more-quickly and more-evenly, and the holes will disappear as the meat cooks on the grill.
For Juicier Hamburgers.... For a juicer hamburger add cold water to the beef before grilling (1/2 cup to 1 pound of meat).
Grilled Asparagus. Fire up the barbecue tonight and try some asparagus on the side. Just place fresh asparagus on skewers so they're easy to handle on the grill. Drizzle with olive oil, rub and add a touch of salt. You'll get a sweet, caramelized flavor that's a nice aside to your favorite main course.
Keep the Correct Distance From the Heat Source. Grill meat and veggies about 4 inches from heat source and chicken about 6-8 inches away.
Prevent Cross-Contamination. When taking food off the grill, put it on a clean plate, not the same platter that held raw meat.
Smoke Your Own Meats. To add more flavor, try adding pre soaked chunks of natural hardwoods like Hickory.
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