Archive for the ‘BBQ Tricks’ Category

Marinated tuna kebabs


- 1 piece of fresh tuna

For the marinade:

- 1/2 cup fresh parsley sprigs

- 1/2 cup fresh coriander leaves

- 3 cloves garlic, bruised

- 1 teaspoon ground cinnamon

- 1 teaspoon ground cumin

- 1 teaspoon ground sweet paprika

- 1/2 cup lemon juice

- 1/4 cup olive oil

- 1 teaspoon grated lemon rind


  • The day before, cut the tuna into 3 cm cubes.
  • Blend or process all ingredients for the marinade until smooth
  • Combine tuna and marinade in a large bowl, miw well; cover and refrigerate overnight
  • Thread tuna onto 8 skewers, cook on barbecue until cooked as desired, turning once during cooking.
  • Serve with lemon wedges if desired.


Tip: Soak wooden skewers in water for several hours or overnight to prevent them from burning


Safety Tips on Grilling

The fun of barbecueing and the tasty grilled food can be alluring that safety measures are often overlooked. Yet this should be avoided. The US Consumer Product Safety Commission reported that barbecueing and other warm-weather activities could result to serious injuries if people failed to follow some safety procedures

Checking Your Gas Grills

It’s important to make several precautions when you are operating your gas grill or propane tank. Before grilling, check the cylinder for any bulge, dent, gouge, leak or any sign of extreme rusting. If you find any of these, then it’s time for you to replace your equipment before anything bad happens.

Barbecueing and Cancer

Grilled recipes are among the tastiest foods ever and most Americans simply can’t have enough of barbecues. But, don’t you know that grilled foods can cause cancer? Well, you probably know it, but barbecues are simply irresistible. Yet if you want to live longer (which I know you do), you should try safer or rather healthier methods of grilling such as lowering the temperature or removing burnt or darkened parts.

Pit Cooking

Pit cooking is on of the oldest methods of cooking just like grilling or barbeque. It is done by digging a hole in the ground, lining the hole with bricks, filling it with charcoal, and cooking the meat, usually a large animal, in the pit for hours. The end-product is a well-cooked flavorful meat that can be shared with guests in a big occasion. While there are many methods of doing it, some people know it as Hawaiian Luau. The meat involved is usually a large pig, a whole lamb or a side of a beef.

When digging the hole, it is important to consider the size of the meat to be cooked. Measure the meat then with that measure add an extra 1×1 feet so that the heat can freely circulate around the hole to cook the meat well. The size of the pit also determines the amount of the charcoal to be used. After digging the hole, you can line it with clay bricks. The purpose of which is to hold the heat in the pit. Once you’ve build your fire, prepare the meat by seasoning it with your desired rub. Cover the meat with aluminum foil or banana leaves to prevent the coal from touching the meat and to retain moisture. If it’s a large hog it usually takes 12 hours to cook. If its a smaller animal then it would take 6-8 hours.

Barbecues Need Rest

Most people think that as soon as the meat is cooked, it’s chow time. I used to do that too, but after learning and trying this grill technique, I restrain my appetite a bit longer. I find that my food tasted better and is more flavorful. Expert chefs also advocate this idea and I am sure that after trying it out, you will have better barbecues. Note that this trick applies to all cooked meat and poultry as well.

After taking the meat out of the pan, oven, or grill, cover or wrap it with aluminum foil and leave it to rest. The foil keeps the meat warm and prevent possible contaminants like hungry people from picking the meat. Allow the meat a 10-15 minute rest to redistribute its juices. The heat during the cooking makes the juices come rise to the surface and out of the meat. Drip and roasting pans are used to catch the juices. Significant amount of these juices escape in to the pan and only the surface of the meat remains moist. So do not be fooled in to thinking that your meat is juicy, the meat in the center has probably dried out.

Leaving the meat to rest before slicing allows the juices still in the meat to redistribute. Therefore, each slice is genuinely moist and not just drenched in sauce. It is such a simple technique, but it makes for a juicy steak or fabulous roasted chicken.

Pests and Barbeque

Summer time means barbecue time. And since though it’s the best season for barbecue, it’s also the season that pests love. A study by the National Pest Management Association or NPMA shows that 67% of people get bothered by pests especially during the summer season. It is during these hot summer months that pests and insects become very active and hence pose serious threat to our barbecue cookout. The NPMA’s recommendations on driving your pest away during this important event is something to get serious about so read on.

As much as you can, set your BBQ activities indoors. While at first it may look like pests are just roaming around your backyard, they can swarm over your food once it is served. Don’t ruin that perfect cookout by inviting guest-pests. Before firing up your grill, turning the music up and getting into the party mode, remember to clean your backyard (if you must do it outdoors). Remove sources of stagnant water which may be breeding places for mosquitoes. Put leftover food in sealed containers. You don’t want to get infested with ants and flies, do you? Lastly, do not use fragrant candles during the party. It can attract wasps that can sting your guests.

How To Get Perfect Marks

Barbecues and grilled food undoubtedly produce better-tasting food than traditional methods do like frying or baking. Barbecues also offer great excuses to get together, drink beer, stuff yourself full, and have fun. But modern barbecues are more than just charred meats over hot coals. I think that with the emergence of barbecue restaurants and fancy barbecue recipes, presentation became a key element in preparing barbecues.

Grill and barbecue marks are considered to be distinct markings of a good barbecue. The patterns of char lines across the piece of steak, chicken, or fish are beautiful and appetizing to behold. We all know how good presentation makes food look and taste better. Getting good grill marks is mistakenly thought of as difficult but it is fairly easy. You only need careful timing and proper technique.

The trick to getting perfect grill marks on all your meats is starting with a very hot grill. Gas grills, require a high temperature setting, closed covers, and a few minutes to get super hot. Charcoal grill users need to allow time for their coals to burn amber white. Thaw refrigerated and marinated meats for at least an hour before grilling. Brush the grill with oil or spray it with a non-stick cooking spray to prevent meat from sticking to it. Sear the meat by placing it on the grill for two minutes without moving or flipping it. After a couple of minutes, position the meat at at an angle for another two minutes. Apply the same technique to the reverse side. Remember to baste the meat with the marinade or special basting sauce to keep it moist. Avoid handling meats frequently to prevent it from drying out. Prepare a good sauce and a complementary side dish to enjoy a true barbecue feast.

BBQ Troubleshooting

The term “troubleshooting” is usually associated with computer or highly technical problems. But who says it can’t be applied to BBQ? Of course, there are several BBQ troubleshooting tips, which you should know in order to ensure your safety and to properly cook your food. When you are preparing for BBQ, it’s not only enough to focus on the tasty recipe. You should also check whether the facility such as the burner is in a perfect condition for grilling.

There are times when the burner does not light. In such cases, you can check whether the cables are properly connected. Moreover, it may also happen that some parts are broken or are dirty. It is very important then to ensure that the burner is cleaned before and after grilling food. What if the burner lights, but only produces minimal heat? In this case, you need to check whether the main injector of on the gas control is not filled with grease or dirt. Often many burner troubles originate from dirt and grease accumulated. Of course there are many other tips about burner troubleshooting. The important thing you must remember is to check and ensure that the gas burner is properly functioning. Otherwise, you’ll get yourself grilled too.

C the Barbecue this Summer

I don’t know what the deal is with summer but ironically, people are going out of their houses to escape the inside heat. Then, they do the barbecue in the backyard, which is not exactly the best way to cool yourself. I can understand it when they want to make lemonade or other cold fruit beverages on their lawn, but barbecue?

Oh, well. Culture and tradition have its peculiarities. Still, I find many people who are actually doing the barbecue quite forgetful of some basic things. Ever heard of clean hands and utensils, not to mention grills? That’s why I think it’s just fitting to apply the 4 C’s I have come across on before. 4 C’s simple stand for Clean, Cook, Cover, and Chill.

As with any other food preparation, make sure that hands and items used in barbecue are Clean. To Cook, all meat juices should have been clear. No pink flesh or semi-cooked food, hear? This is not an Asian delicacy, you know. The Cover and Chill parts refer to the post-barbecuing period and who says people are too full to do some covering and chilling? Leftovers should be kept aside in the ref, covered and chilled, and the same procedure goes for raw, uncooked meat. Got the 4 C’s? Good. After all, I don’t think we want to be all excited about barbecue and then suffer the risks of unsafe barbecuing.