How To Be A Barbecue Master

Follow advice:

1. The barbecue surface should be as large as possible

It will be easier to place various types of meat and vegetables on a larger surface.

 

2. Buy the right fuel.

The best taste is obtained by using natural charcoal, perhaps with some wood chips added. Cherry or applewood is recommended as it makes chicken taste sweeter.

 

3. The temperature should be monitored at all times.

Put one half of charcoal aside and use it later if necessary.

 

4. Good quality meat and vegetables should be obtained.

If fresh locally produced foodstuffs of top-notch quality are used, success will surely follow. Those who favor meat close to the bone may feast on wings, thighs, and drumsticks. Barbecued meat can be eaten with hands, no utensils needed. It can be prepared on fresh air or in the comfort of one’s home because the preparation is simple regardless of whether the oven, the pan or the barbecue is used. Chicken čevapčiči, burger patties, and skewers can be made delicious roasted in a pan or barbecued. Pivka frankfurters are also excellent for a picnic. They can be cooked, barbecued or grilled in an oven. They can be used for hot dogs, put on skewers or wrapped in dough.

 

5. Let us not forget barbecue accessories.

A fork will be needed to put apart the barbecued čevapčiči. Chicken čevapčiči and burger patties are tender so it would be best to take them from the packaging together with the bottom paper, put them on a grill and then remove the paper. The first grill čevapčiči on both sides and then put them apart. A barbecue gripper will be needed to turn over meat. It can be used to rescue a chicken wing if it falls in the charcoal.

 

6. A lid should be used.

An important item for barbecuing or the use of a pan or an oven is the lid, which keeps the meat fresh. The meat is first roasted and then covered for a while for a bit of boiling. Then it should be roasted some more.

 

7. Marinades and barbecues go together well.

Everyone knows the rule: “let it rest for a few hours or, better yet, until morning”. Chicken meat should be marinated in a covered container put in a refrigerator. If a plate is used for roasting meat, some marinade should be saved for adding to the meat. It will keep the meat fresh since gentle and lean chicken meat can become a bit dry and bland otherwise.