Page 97 - YC Cooking School

Mastering Meat 1

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Top tips for barbecuing

Know your heat source
Think about what you’re going to cook and how much heat it might need. When
cooking different types of meat, always put on what takes longest first.
Keep it clean
Keep your grill spotless, as any charred build up will mean that it doesn’t get hot
enough and will stick – fish in particular. Also make sure your grill is heated well

in advance. After all, there’s nothing worse than a flabby, grey piece of meat
that’s been cooked on a lukewarm grill.
Brush your meat with a little oil before cooking
A little bit of lubrication will help the seasoning stick to the meat and will stop
meat sticking to the grill.
Always season your meat before you cook it
Doing this just before you put it on the grill will help the juices form a tasty crust
on the outside of your meat or fish. Adding salt after you have cooked it just
leaves you with salty meat.
Turn your meat only once

Continuous turning slows the cooking process down.
Avoid store-bought marinades
Because they have a high sugar and fat content, they tend to burn easily. If you
have your heart set on using a marinade, brush it onto the meat just before you
remove it from the grill.
You can’t do without a sturdy pair of short (15 - 20cm) stainless steel tongs
While longer tongs are good for not burning yourself, shorter tongs give you a
greater element of control.

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