Aurora Catering's
BBQ Cooking Techniques
When roasting or grilling with a BBQ pit closed, open a can of beer and place the beer
over the hottest part of the fire. The beer will boil and super saturate the air inside
the pit with water vapor, beer flavors and alcohol. This will help in keeping the roasting
meats moist, while adding flavor to the meat.
Blasting is the preferable method to remove fats from ducks, geese and beef
rib roast. The oven or BBQ pit should be preheated to its highest setting (usually
+500F). Place the meat on a roasting pan and rack assembly, sear the meat for 20 - 30
minutes in this heat. After a cooling period of 20 minutes or so, the meat can be roasted
or grilled as required. Reserve the drippings for Yorkshire Pudding and other recipes.
Whenever barbecuing, use tongs to turn the meat. A Chefs fork should never be used.
For it will punch holes in the flesh and allow the natural juices to escape and loose
flavor and become chewy.
When grilling meats, it is usually best to turn the meat only once. If the meat is turned
over several times it will not mark the meat properly. A Chef tries to use the
grill to sear grill marks into the flesh and therefore will try not to turn
over or move the meat during cooking. Prior grill planning is of the utmost importance.
When grilling meat to a medium or greater doneness, use the lid to assist in cooking. This
will decrease the cooking time by applying heat to all sides of the meat at once. The lid
will also inhibit the flare-up of an open flame by starving the coals for oxygen.
When grilling New York Strips (1 -1/2 or thicker) it is sometimes possible to grill
all four sides of the steak. Try it! It adds extra char flavor and produces much more even
cooking.
Basting renews flavors to grilling or roasting meat. Basting will also rejuvenate dried
meat during the cooking process. A roast or turkey will become dry if it is not basted
several times during the cooking process.
A bouquet garni can be used to baste barbecued meat. Select several 5 to 7
inch long fresh herb stems, such as basil, rosemary, thyme, and tarragon. Use a small
piece of cotton twine and tie the bouquet together, then use this to flavor the meat with
extra marinade during the cooking process.
Be careful when basting meat over very hot coals. The oils in a marinade will drip on to
the coals and create a flash fire.
Cooked meat should never be returned to a cold marinade. If you desire to use the marinade
for a sauce after the meat cooking process, then heat the marinade in the microwave or in
a sauce pan on top of the grill. A used marinade has uncooked blood in it from the
saturated meat. These juices harbor bacteria and microbes, do not reuse a marinade you can
die!
Most grilling is done over the hottest of fires. This will seal in the juices, reduce
cooking time, use less coals, and produce the most desirable of flavors.
Tomato and/or sugar based BBQ sauces should be added only at the end of the grilling
process. These products will burn easily and are seldom considered an internal meat
flavoring. Once added, the meat should be turned often to minimize the possibility of
burning.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.