A Griller's Glossary
An explanation of barbecue terms
used in Blue Flame Kitchen recipes.
Basting BrushA brush with a long handle. Useful for
basting sauces, glazes or marinades onto foods during grilling. Also
handy for oiling the grid so food doesn't stick.
A brass wire brush used for cleaning
the barbecue grid. Do not use brushes made from other metals.
Direct grilling is a high heat method
of cooking on the barbecue. Food to be grilled is placed directly
over the heat source. The lid on the barbecue is usually left in the
open position during grilling. Cooking temperatures often exceed
500°F (260°C) thereby searing the food and producing a brown,
caramelized crust with a concentrated flavour. This method is well
suited to the weekday cook. Foods which cook in 25 minutes or less,
such as steaks, burgers, boneless chicken breasts, hot dogs, fish
and most vegetables, are ideal candidates for direct grilling. This
method may also be used to sear larger cuts of meat prior to
indirect grilling.
A stainless steel raised rack with
sides which can hold a large piece of meat for roasting. May be used
instead of a rotisserie.
A porcelain-coated flat
grate with small holes. Great for grilling small pieces of food
without them falling through the grid.
A square flat-bottomed
porcelain-coated perforated basket. Ideal for grilling and
stir-frying small pieces of food without them falling through the
grid.
A basket that holds food between
two wire racks. This allows the food to be turned easily and quickly
during grilling. Well suited for grilling fish and sandwiches.
Indirect grilling is a slow, low heat
method of cooking which transforms the barbecue into an outdoor
oven. The food is not placed directly over the heat source. The lid
on the barbecue is always closed during cooking. Heat is reflected
inside the barbecue which results in the food cooking slowly and
evenly on all sides. The indirect method is ideal for cooking
chickens, turkeys, roasts and ribs. Pies, cakes and breads may also
be baked on the barbecue using this method. To use the natural gas
barbecue for indirect grilling, preheat the barbecue according to
manufacturer's instructions. Turn off one side of burner. Place food
on "off" side of barbecue. Close lid and regulate heat
setting using the opposite burner. Maintain a medium heat setting in
the barbecue of about 350°F (180°C).
A long-handled extra-wide spatula with
a bent stainless steel blade. Ideal for turning foods on the grid.
To soak food in a seasoned liquid
mixture in order to flavour or tenderize it.
A tool to judge the degree of
doneness of meat and poultry. A good quality instant-read
thermometer is ideal for checking doneness.
This extra unit found on some barbecues
provides an additional heat source for making sauces, glazes, etc.
while the main grid is in use.
A long, thin pointed rod made of
bamboo or stainless steel used for holding food in place during
grilling. Soak bamboo skewers in hot water for 30 minutes to prevent
them from burning.
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