FOR THE BBQ
CHICKEN, MARINADES STEAKS,& PORK CHOPS LAMB CHOPS LEG, LAMB CHOPS, ROUND
STEAK, BEEF WEDGES, BEEF RIBS, PORK RIBS, GARLIC BUTTER, CHICKEN KEBABS,BEEF
KEBABS, LAMB KEBABS
Always use the best cuts you can afford as cheaper cuts don't have sufficient time to tenderise with barbecue cooking. These cuts are also healthier because they provide less invisible fat. Because barbecuing quickly seals the outside of the meat, there is not much loss of the water soluble vitamins through loss of juices. For best results, meat should be thawed out before barbecuing. Take care that the inside is cooked as well as the outside. Never prod or turn over meat with a fork as it may dry out on the barbecue; use a flat metal spatula or tongs instead.
Fish cooks well on a barbecue, but some white fish is inclined to dry out or break up so cooking in foil is the best option. Small, individual oily fish coook well but they need to be moved around a lot to avoid flare-ups from the oil dripping onto the charcoal. Other good fish for barbecuing are prawns, halibut and sword fish.
Baked potatoes and fried onions are often cooked during barbecues but other vegetables can also help to balance a barbecue nutritionally. Most vegetables can be cooked directly on the grill over a moderate heat, but they will require basting with an oil or marinade. Thread pieces of pepper, onion, mushroom and courgette on to kebab skewers with fish or meat in between.
Copyright 2001 by PageWise, Inc.