Barbecue & Grill the Restaurant Style
Many of us know about Barbecue or Grill restaurant foods, but very few of us know how to do it the restaurant-style on our own.
Let’s look at the fineries. First, the difference between the two to get it right.
Grilling is cooking your food directly on a metal grill at a high temperature, which is quick of course. While Barbecue is slow cooking using the convection current of hot air circulating around your food, meat, or chicken inside an oven with its lid closed.
The barbecue and Grill idea is gaining immense popularity in India like in the West and the Middle East of late.
Specialized restaurants in India
There are many Barbecue and Grill restaurants dotting the towns and cities all over India. Barbecue Nation is one such where you often see a sizable crowd during lunch and dinner times enjoying sizzling-hot chicken and mutton cubes and a variety of seafood freshly from its hotel kitchen. The ambiance is truly great, including the service.
Barbecue and Grill is trending in India fast
If good at this culinary art, you are equally hot with Ladies who will like you as their tribe leader, for the skillful one is always in prime demand!
Caution! Barbecue and grilling is not as easy or you will be left eating burnt meat pulled directly from the fire. Men should better know it when doing it in the kitchens alone. By rule, a lot of us are terrible at this try. If you are not cremating the meat or chicken on the pyre, you are surely poisoning friends with your 50/50 barbecue skills.
Cooking like a pro on a Grill is a culinary art, but mastering the techniques gives you a special place among your tribes. You will be looked upon with respect as the Lord of the Fire and Master of the Flames when you hone your skill to a pro. So, get your basics right, during grilling time. So, first thing first to start a fire.
Barbecue and Grills of various shapes and sizes
There are Charcoal barbecues or Covered ovens for the home and outdoors. The basics will cost you about $10 in India on Amazon.
Of course, there are smokeless barbecue ovens and grills too at a slightly higher price which is a good option for indoors. There are heavier and bigger ones come expensive.
Natural Wood Charcoal for Barbecue is by far the best to get that tangy smoked grilled meat and chicken or fish. It is good to go for ovens with a lid as it locks in the flavor.
Keep the temperature constant and try adding wood chips to your charcoal to create that light smokey flavor. Don’t be in a hurry but allow time to cook.
How to start the fire?
Barbecuing or grilling takes patience and concentration.
The best way to test the heat is to hold your palm about 5 inches above the grill.
6 seconds = You are not ready yet
4 seconds = Wait, you are still not there
2 seconds = Nop! It is hot enough to place the meat on the grill
1 second = Pull your hand back or you will get a scald.
The first and the last thing you need is a decent pair of tongs. Without a perfect pair of tongs, you will have a tough time handling the sizzling hot food chunks.
Homemade burgers are the best.
Homemade burgers are better even if you make them from nothing but salt and pepper and good-quality meat. They will beat anything over the counter in a supermarket.
Good quality mince with plenty of fat is best for homemade burgers, which are tan better than the frozen ones from the upward market. All that needs is some salt and pepper, basic soya saz, and some lemon juice to sprinkle on the burgers before you eat.
Fish is great for grilling.
Why do people forget fish? To grill always choose a large fish or ready fillets that are firm and fresh. This recipe can vary according to the variety of fish and the barbecue kits.
If you are feeling fancy, slice a whole fish open and stuff it with lemon, dill, and pepper and grill, or try the whole pomfret with a few cuts on the skin for the spices to sink when marinating.
Marinate, marinate, marinate!
We all know from our moms, “Leave the raw meat with spices for a few hours, ideally overnight”. That applies doubly to barbecues. Make sure the flavors aren’t burnt by the touch of smoke.
In fact, it’s best to save some marinade when you make it to brush your meat or fish with the marinade every 10 minutes as it cooks. That way it will add moisture, trap the smoke flavor and caramelize gently as it goes.
Don’t forget the veggies.
We know barbecue is great for nonvegans, but fire does wondrous things to vegetables too if you get the technique right.
You can grill zucchini, eggplant cut into slices, spiced bitter guard, onions, bell pepper, anything that can stand a five-minute charcoal heat. Diced with the right spice ingredients, make our vegan community not miss out on the barbecue and grill season.
How to Make zesty potato wedges?
Triple-tested Zesty, crispy potatoes are baked always in their skin. Serve them with BBQ and grilled burgers and steaks. Pealed and halved onions and long raw green chilies on the grill give a soulful feast for your guests and their families.
Choose one 1⁄2 kg bag of potato wedges, arrange the potato wedges on a large hot grill and bake until crispy and golden. Get the wedges down then sprinkle over 1⁄2tsp light red chili powder, 1⁄2tsp ground cumin, and a zest of 1 lemon to season and mix them well until coated.
Why not? Barbecue and grill is best for managing weight as it needs less oil and fewer spices, as well as the dry flatbread that accompanies this delicious dish, is a welcome change from the fatty Indian curries, meat, and chicken.
We need to change our dietary habits to lose the flab around the waist. And for this, the barbecue and grilled foods are the best.