BeefEater Barbecues share five common myths about barbecue cooking with their product manager, Despina Sierra:
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- According to Miss Sierra, meat should be at room temperature before cooking it on the barbecue.
The expert said keeping meat at room temperature enables the fibres to stay relaxed during the cooking process, keeping the meat tender.
She also warns people to not leave meat out for too long at risk of growing bacteria.
- Miss Sierra said lids are used for roasting, slow cooking meat and keeping the barbecue food warm, but doesn’t heat the hotplate faster.
She said if people cook with the roasting hood down, don’t cook with the burners on high.
- Some vegetables should be cooked before grilling.
The BeefEater Barbecue expert said thicker vegetables should be parboiled before cooking on the barbecue. An example is to boil potatoes before being grilled.
- Miss Sierra said even on the cleanest of grills, lean foods can stick on the rack.
To reduce the risk of sticking, people should consider oiling the hot grill with a vegetable oil soaked paper towel using tongs. She warns people to not use cooking spray.
- The BeefEater Barbecues expert said tipping beer on onions can prevent burning.
According to Miss Sierra, beer can also add flavour!