The Grilling and Roasting Cookbook

Résumé du livre

INTRODUCTION

Welcome to the BBQ cookbook!

You're about to embark upon an adventure that is

not only fun, but maybe even a little addicting. One

thing's for sure, though: It's delicious!

You're new to grilling? You're afraid to light a

barbecue? Well, have no fear. It's not as

complicated as it looks. This book has got some

recipes ready to go and some even call for indoor

grilling!

What is BBQ?

Barbecue originated from the Caribbean word

'barbacoa', which is a native Indian structure used

for smoking meats.

It's important to note that grilling and barbecuing

are two different concepts. While grilling uses

high and direct heat for quick cooks (think burgers,

hot dogs, and steak), Barbecuing, on the other

hand, requires indirect, consistent, low heat and

longer cook times. Barbecuing also uses different

types of smoke wood for an additional layer of

flavour on top of the charcoal smoke. Meat used

for BBQ is also tends to have a higher fat content,

which provides tenderization and flavour over a

long cooking time.

Tips to get you started:

 To avoid losing juices during turning, always flip

your meat or vegetables using tongs or a

spatula.

 Don't press down anything with a spatula while

they're grilling! This squeezes out the juices.

 For great smoky flavour, soak some wood chips

in water.

 To infuse grilled foods with herb essence, toss

herbs directly onto the charcoal while you're

grilling.