As summer time is upon us that only means one thing! Here are our top London catering tips to heat you through the heat
- Arrange the coals to one site this will allow for indirect heat and taster, juicer meat.
- To test if your BBQ is at a good temp for cooking meat, use your hand. If you can place your hand a one foot over the bbq and its not burning your hand its not hot enough. Your hand should feel like its getting fried within 2 seconds. If the heat can burn your flesh it can cook the flesh of a cow
- Soak your wooden skewers in advance before placing them on the bbq
- Only ever turn a steak once on the barbeque, first time to seal the flavour second time to serve
- To check if your steak is done, press it with a clean finger, it should feel the same as the skin between your thumb and forefinger. The front of your thumb is rear, 1cm in is medium and 2 cm in is well done.
- Cook corn on the cob with the husk still on!
- Too many flames then put the lid down and use it like a oven
- Done forget you can fry up onions and mushrooms on the bbq using a frying pan. its still a heat source.
- Use a mixture of briquettes and charcoal, the charcoal will give a great tase and fire up quickly. Whilst the briquettes will give a longer cooking time.
- Brush the food with Olive oil to help prevent sticking
- Sear meat with a nice high temp then move to the indirect heat to cook inside.
- Allow your steak to rest after cooking at least 2 to 5 minutes
- Our preferred catering choice is a kettle barbecue or a barrel bbq for size
- Remove chilled meats from the fridge and allow them to get up to room temperature
Tags: bbq
