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The Marinade
Spice the meat or fish in a marinade a few hours
before barbecuing. The most popular marinade
consists of a mixture of oil, finely chopped
garlic, sage and rosemary. Paprika, parsley,
lemon or white wine can be used to add a special
flavour to your marinade.
These ingredients preserve the food so that the
nutrient value is maintained.
Cooking Times and Heat
To regulate the heat intensity, just move the
grill vertically in the fire-place slots.
The heat intensity should be adjusted according
to the type and thickness of the meat (see
table). It is advisable to start barbecuing,
when the grill is hot. Start barbecuing with a
bright flame until the surface is sealed, then
continue with moderate heat. Use a spatula or
tongs to turn the meat - never use a fork.
Red Meat
Steaks, burgers and kebabs. This type of meat is
usually thicker and should be cooked medium or
blue. Grill the meat with a bright flame for a
few minutes until the meat is sealed, then
remove it gradually from the fire and finish
cooking with moderate heat. Use a plated grill
for steaks. Salt meat when ready to be served.
White Meat
Veal, pork chops, ribs, bacon, poultry or lamb.
Grill meat for a few minutes at high temperature
until brown. Only add salt when ready to be
served.
Fish
Fish should be cooked at moderate heat. Spray
the fish with oil before and during barbecuing.
It is recommended to use a fish broiler. Filets
are ready to be served when flesh separates
easily from the bone. Whole fishes are ready to
be served when they start flaking or the skin
shows a dull colour.
Vegetables
For best results cut the vegetables in slices
and cook slowly. A broiler is recommended for
delicate vegetables, such as tomatoes or onions.
Vegetables can also be cooked by wrapping the
pieces into kitchen foil and laying the packets
directly on the hot charcoal.
Cheese
Hard cheese can be cooked directly on the grill,
whereas soft cheese must be wrapped in kitchen
foil or vine leaves.
Bread
Cut bread into slices 1/2 inch thick (1 cm),
sprinkle with garlic and spray with oil before
barbecuing to achieve the typical "Bruschetta"
taste.d Heat Levels |
