Anastasia Smith
As some might tell you, barbeque is not merely another cooking method; it is an art, a lifestyle, a form of relaxation and most of all, a meal that brings many together. Regarding Filipino barbecues, the stakes are higher than regular barbecues. To help you achieve barbecue nirvana, here are five expert tips to prevent burning and elevate your cuisine to new heights.
Even before you start barbequing, a critical step is to preheat and thoroughly clean your cooking surface. Preheating ensures even cooking and prevents sticking, while cleaning removes any residue from previous grilling sessions that could impart unwanted flavours to your barbecue. Use a wire brush to scrub the grates clean, then preheat the grill to medium-high heat, around 375-400°F (190-200°C), for optimal cooking conditions. This process is essential to ensure a smooth barbequing process without unwanted hiccups.
One of the well-kept secrets to creating delightful and mouthwatering barbequed dishes lies in the marinade. Not only does it infuse the meat with flavour, but it also provides a protective barrier against burning. Opt for Mang Inasal Philippines signature marinade, or create your own using a blend of soy sauce, garlic, and other aromatic spices. Allow the meat to marinate for at least 30 minutes overnight in the refrigerator, ensuring maximum flavour penetration and tenderness.
Control of the grill's heat is essential in good barbequing and preventing burning. Avoid flare-ups by arranging the charcoal or adjusting the gas burners to create direct and indirect heat zones. It is a game of high and low heat when grilling and barbequing. Start by searing the meat over high heat to lock in juices and achieve those coveted grill marks, then move it to a cooler part of the grill to finish cooking. While varying temperature is essential, the temperature for that part needs to be constant throughout that particular cooking process before moving the meat around to the next section.
Timing your grilling meat is everything when it comes to barbeques. Overcooking can lead to dry, tough meat, while undercooking poses health risks. Invest in a reliable meat thermometer to ensure accuracy and precision. Chicken should achieve a temperature of 165°F (75°C) to be safe to eat. Use the thermometer to gauge doneness and promptly remove the meat from the grill to prevent burning. If there is burning by any chance, the Inasal Menu is extensive, and you can order anything you wish quickly and reliably without any burns.
Basting is an essential step to infuse an extra layer of flavour and moisture into your barbeque meats. Brush the skewers with additional marinade or a mixture of oil and spices throughout the cooking process to keep them juicy and succulent. Periodically rotating the skewer will ensure an even roast and prevent hot spots on the grill. This simple technique helps to achieve perfectly charred and caramelized barbecue without burning. The taste of the grilled meat will be better, and it will be healthier for you as well.
