As the weekend rolls in, with a heatwave to boot, this is the perfect time to get the grill fired up.
If it’s your first time BBQing or you just want to kick things up a notch and show off mad cooking skills, you’re in luck.
We’ve talked to chef and BBQ extraordinaire James Peck, founder of Burnt Lemon Chefs, to get his top tips on how to perfect your meat.
From what type of meat is best to run with during hot weather to what questions to ask your butcher, and how long to keep your sizzling foods on the grill, here’s everything you need to know to become a grill master.
When you buy the meat
Don’t be afraid to talk to your butcher – selection is everything.
James says: ‘I recommend buying your meat from a good local butcher, so that you know the traceability and whether it’s sustainable.
‘This ensures that the animal was bred properly, and doesn’t come from a non-regulated farm, and that you’ll get a good-quality piece of meat.
‘Go for something with a bit of fat on it – like rib eye steak, pork chops or pork belly – these will retain moisture and be juicier when you’re cooking at a high temperature, so you avoid ending up with a dried up dish.
‘If you don’t have time to marinate it yourself, ask your butcher if they have BBQ-ready meats and what will be the best option for the type of grill you have.’
How to prep your grill
To get the ultimate flavour, James recommends cooking over charcoal – but wood works just as well.
And as a last resort: briquettes (the kind you get in the supermarket).
He says: ‘Before you do any cooking, sterilise your grill. Burn it for 15 to 20 minutes, then scrape it down with a brush so it’s clean before you get your meat on it.
‘And take care with safety; wear protective gloves and only use long utensiles so that you don’t put your hands over the flame. Always wash your hands first, and have separate equipment for cooked and raw meats to avoid cross-contamination.
‘If you’re using a disposable BBQ that you can get in most supermarkets, take care with where you place it – never put it directly on a dry surface (such as grass in the park) but opt for placing it on top of bricks.
‘Finally, get your charcoal glowing orange and you’re ready to roll.’
How to prep your meat
Get handsy with your meat and don’t go from fridge to grill insteantly – you want it to be at room temperature, as this will help it cook quicker and more evenly.
James says: ‘You can pre-marinate but you don’t want to use too many species because these tend to burn over such a high temperaature, so you can brush over a sauce while they’re on the grill instead.
‘Ideally, you should marinate the meat the night before, but in a worst-case scenario, 20 minutes before BBQ time will do.’
‘Just rub it in, I don’t give it a back rub but don’t be afraid to get your hands dirty.’
Not a meat eater?
James adds: ‘Tenderstem broccoli and cauliflower are great over charcoal.
‘Drizzle these with a bit of rapeseed oil – or a flavoured oil if you prefer – but let the charcoal do most of the job.
‘When it comes off the grill, toss it in some crushed almonds or peanuts and drizzle on some garlic oil.’
Avoid overtly sugary marinades, such as teriyaki, as these often burn on the grill.’
James’ personal favourite? Smoked sea salt and smoke rapeseed oil.
How to BBQ it
And now, for the most important part: the actual BBQing.
James says: ‘Make sure your grill is bloody hot and clean, then gently lay the meat away from you so it doesn’t splash back.
‘I can’t emphasise this enough – always leave the meat for at least two minutes before you turn it.
‘You want to turn it 90 degrees every few minutes depending on your heat and the meat of choice; the thicker the meat, the longer it should remain to get a good sear.
‘If the meat is starting to stick, it needs more time on the grill.’
How long you leave your meat also depends on how you prefer it cooked i.e. rare, medium, well done.
‘Everyone’s grill will be different so you’ll need to use a bit of touch and feel here; if the meat bounces back and feels tight, it is leaning towards more well done, if it’s spungy, it’s more on the rare side.
‘It’s a good idea to get yourself a meat thermometer.
‘And let your meat rest before you slice it, otherwise it’ll just release all of its juices. ‘
More meat chefs chip in with their tips
To get some more insight into how to become a grill master, we asked a few more chefs to chip in with their top tips:
Tommy Heaney, owner of Heaneys in Cardiff, said: ‘I love the versatility of a BBQ, I will literally cook anything on there – I’ve even cooked my Christmas turkey on the BBQ in the snow. Lamb loin or rump are probably my favourite red meat as they have lovely fat on them when BBQed and rendered gets a crispy, flavour.
‘Lastly I’m a huge fan of BBQ whole fish; whole dory, mackerel, monkfish tail on the bone or whole turbot. Use a fish that can really hold up to the flavour of the BBQ and keep the fish moving to get a nice even cook but also keep the juices rotating.’
Alex Head, founder and head chef of Social Pantry said: ‘Try Bavette steak. It’s packed with flavour, and it’s a thin cut so doesn’t take long to cook, leaving you more time to slice up some salad or sip on a drink. Best served ‘rare’ or less, it’s great with a fresh pesto drizzled on top.
‘If you have a bit more time on your hands and you are blessed with good Sunday weather, try a lamb belly BBQ roast. Best to seal the meat in a pan with some hot oil first, 10 minutes is fine, then wrap the lamb in foil, poke with foil and leave on embers for 1.5hours until juicy, tender and can be pulled apart with your fingers. This fatty cut will ooze with flavour.’
Chef James Cochran, said: ‘When cooking chicken on the BBQ, it’s important to know what the different sections and parts of the BBQ are good for what stage of cooking you’re in.
‘Start by cooking your chicken on the top shelf of the BBQ so the heat can slowly cook the meat making sure the middle is cooked with the lid down. This creates steam to ensure moist chicken and ensure the middle is cooked through. This can take up to 40 minutes for leg and thigh pieces so be patient!
‘After that, with your metal tongs, bring the chicken onto the bottom shelf to chargrill and impart that smokiness that makes BBQ’d chicken something extra special.’
Do you have a superb cooking hack to share?
Get in touch by emailing MetroLifestyleTeam@Metro.co.uk.
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source https://metro.co.uk/2020/08/07/chefs-share-top-tips-how-perfect-bbq-meat-13096819/
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