Safety is always the most important thing in everything. Outside the city, where there are usually wooden buildings and forest areas nearby, an open fire requires especially careful handling. Always remember that the grill should be placed at a distance of at least 5 meters from houses and trees. Preferably – downwind, so that sparks do not fly towards the house.
One of the most popular improvised means for cooking on grills is a liquid for ignition. Never soak coals with it – it is intended only for sprinkling. After you have sprinkled on coals or firewood, wait until the liquid is completely burned out.
If you are cooking on a new grill for the first time, do not forget to lubricate the grill and the frying pan with vegetable oil. After that, they need to be thoroughly calcined and allowed to cool down. This procedure needs to be done only once.
Place the charcoal only on the grill. Make sure that it does not touch the walls of the frying pan.
Watch the fire. Do not allow a high flame. There should always be water nearby to extinguish the raging fire.
While grilling, follow a few simple recommendations:
Preheat the grill.
Remove it, protecting your hands with gloves.
Lubricate the grate with oil or a special aerosol.
Put the pieces of meat at a distance of at least 2 cm from each other .
Cut off all visible fat from the meat before cooking. It is generally preferable not to add vegetable fat to the marinade, otherwise you will get an excess of it, which will drip onto the coals and, burning, add carcinogens to the food.
If small charring still could not be avoided, cut them off from the finished meat.
No matter how hard you spend your time, do not neglect cleaning the grill. The grill must be put in order after each use. Of course, after it has completely cooled down, and the coals have burned through. Remove the ash and apply a cleaning agent. Leave on for 10-20 minutes. Wipe with soft paper, such as a paper towel. Only then can the grill be washed with water. Let the grill dry, or wipe it dry with a clean cloth.
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