Thursday, May 30, 2013

Step-by-Step How to Grill Meat

  1. There are several ways in which meat can be cooked. Meat can be boiled, fried, roasted, baked and grilled. But the option of grilling chicken will provide you with mouth watering dishes that will also decrease the level of fat that is present in the meat. During grilling process more amount of fat will be drained due to the temperature that is being involved. If you are willing to learn how to grill meat then there are fabulous tips and procedure that are mentioned to enable speedy and easy cooking to get sumptuous meat.
  2. Things you need:

    Grilling meat requires certain level of normal items and special items to get best taste. You can also probably add any of your favorite grill ingredients if you think that the taste of grilled meat will further be increase due to the addition of your favorite ingredient. Some of the items that are required are meat, oil for grill, fresh herbal seasonings, pepper and salt, grill utensils, sharp knife, cutting board and wired bush for grills.
  3. Cleaning and flavoring

    The meat should first be cleaned by drenching it in cold water and removing all the unwanted wastes that are present. After cleaning is complete, it is essential to cover the outside of meat with salt covering and inside of meat with proper seasonings. The seasonings shall contain items such as pepper, cilantro, sage and fresh basil. Two tablespoons of minced basil will be a good option.
  4. Placing it in grill

    Whatever be the kind of grill which you are using such as gas grill or charcoal grill it is essential that the meat should be placed neat unheated section of grill. For buffalo the grilling temperature should be much lower than that of other meat because there is no fat bedding region that is present in buffalo meat.

    If you are grilling chicken then the meat should be left for about 30 minutes in the grills at optimum temperature range. The position of meat that is being grilled should be changed frequently to make sure that the distribution of heat is more even. There will be change in color obtained when the meat is grilled properly.

    After the grilling process, it is advised that the meat should be left covered for 20 minutes to obtain evenly juicier pieces. You can brush it with barbecue sauce if you desire after 20 minutes. In this way it is possible to grill meat in a proper and healthier manner.
  5. Farandoles of grilled meats
  6. Ingredients: 

    100 g of smoked chest
    100 g of net of beef in the tail
    100 g of white of chicken
    4 first lamb chops
    4 small chipolatas
    100 g of net of calf
    4 edges of duck breast of duck
    2 red and firm tomatoes
    1 zucchini
    1 packet of chives
    1 branch of tarragon
    3 branches of parsley
    3 branches of chervil
    1 branch of basil
    4 circles of 8 cm in diameter

    juice of meat beforehand recovered by a baking of roast or other one
    vinegar of Sherry
    oil of olive
  7. Method: 

    Cut meats in small pieces and oil them with a brush. Cannelez zucchinis and slice thinly them in fine edges. Mondez tomatoes, before slicing thinly them in fine edges in a circle. Raise in rosette, by alternating the washers of zucchinis and tomatoes, and end in the centre with a washer of tomato. Recover all leaves of herbes, which you hack roughly in the knife. Throw herbes into the hot juice of meat, added up by a net of vinegar, go up to the butter and to the oil of olive. Put the circles of vegetables on an oily plate, salt, add pepper and water with oil of olive. Pass to the oven until the zucchini is get pissed. For dressage, dispose zucchinis and tomatoes in a tian (big dish on earth, broad and rather shallow), divide meats grilled around, then water with the juice of meat in herbes.

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