| | BAR-B-Q TipsWe have a FREE PDF article on Barbecuing Safety. To view it, just click here.
If you would rather download the FREE PDF "Barbecuing Safety" article and save it to your computer, just right click here., and choose "Save Target As" We also have a FREE PDF E-Cookbook of Barbecue Recipes. To view it, just click here.
If you would rather download the FREE PDF "E-Cookbook of Barbecue Recipes" and save it to your computer, just right click here., and choose "Save Target As" You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer, you can download from the Adobe website by clicking here. |
| Top 10 Charcoal Grills from About.com
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| | Hygiene Store the meat on an even tray and only take the meat out of the refrigerator when the barbeque is ready.
If a large portion of meat is to be used, try to take out only the amount that fits on the grill and grill the rest later.
Only use knives and cutting utensils for one thing, either for meat or for vegetables. Thereafter, the utensils should be thoroughly washed.
NEVER place the grilled meat back on the dish or board on which the raw meat was placed, as this has blood and juices from the raw meat.
NEVER use knives or dishes that have been used for the raw meat for the grilled meat, too.
Make sure the meat is thoroughly cooked before serving.. Only large whole pieces of meat may be a bit pinkish inside. Sliced or smaller pieces of meat should be well done.
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Grill chart | Thickness (ca. cm.) | weight per piece (ca. grams) | Total grill time in min. |
Steaks | 1.5 | 300 | 15 | Hamburgers | 0.75-1 | 4 from 500 g meat | 5 | Cutlets (without bones) | 2 | 115 | 8 | Liver | 1 | 75 | 4 | Tenderloin (whole) | - | 500 | 22 | Tenderloin steaks | 3 | 55 | 12 | Pork chops | 2 | 150 | 16 | Pork chops with filling | 3 | 250 | 20 | Spare ribs* | with one bone | 150 | 7 | Spare ribs, whole** | - | 800 | 15 | Belly of pork | 2 | 120 | 8 | Escallops | 1-1.5 | 125-150 | 5 | Steaks | 1.5 | 160 | 8 | Small ham | | 350 | 27 | Ham steaks | | 350 | 13 | Sausages.....grill until well done! | | | |
* cook for 1/2 an hour before grilling **cook for 1 hour before grilling This chart should be used as a guideline as the grilling times can vary depending on the grill's distance to the coals and if there is a breeze on the coals. If you are using a grill with a lid, the grill times will be shorter. It is recommended that you use a lid if you are grilling large pieces of meat. You do not need to cook the ribs beforehand if you are using a lid when grilling, but the cooking times are quite different!
It is also recommended to use a thermometer "needle" to check the temperature of larger cuts of meat accurately. Cutlets and escallops (schnitzels) must not be grilled too long or they will become hard and dry. Cutlets should be grilled without bones because the bones take much longer to cook than the meat. The meat around the bone can be reddish but the rest of the meat must be well cooked.
If there is room on the grill... •Bacon wrapped around small bits of apples or prunes.
•Small potatoes with rosemary and brushed with (olive) oil.
•Small mushrooms with cherry tomatoes wrapped with bacon.
•Bits of pineapple and kiwi, drizzled with honey.
-------------------------------------------------------------------------------------- Article by: www.eclecticcooking.com. Do you know how to cook a juicy salmon? How to avoid crying when cutting onions? How to prevent avocados from turning black? Visit The Eclectic Cooking Ezine, portal to cooking and nutrition featuring freelance writers, doctors, and authors. Free weekly newsletter subscription: update@eclecticcooking.com --------------------------------------------------------------------------------------- Last Updated:
Tuesday, June 13, 2017 09:10 PM |