IT’S BBQ TIME
1. Get the right BBQ
There are many different Ways for BBQ outside, but the best and most flavorful is still the Charcoal. It gives the meat this unique smoky flavour what you looking for when you are having a BBQ. Of course, you can also use the Gas Grill which is much easier to handle but the flavour will not be the same. There are so many BBQ places out in Hong Kong and those 2 is the most common to use.
2. Use the right fuel
There are many different types of Charcoal out there. Don’t always go for the cheapest one. People prefer to use lumpwood charcoal as it will give the best flavour. Also, you can add wood chips to your charcoal. Most common are Hickory, Applewood, Oak or Cherry. Hickory and Oak go very well with Fish and pork while cherry and apple have a sweetness which goes well with most meat. Soak the wood chips for a while in water so they will last longer and intensify their flavour.
3. Be patient with the fire
Wait for the flames to die down. You want the coals to be grey or white and glowing. This is the time to start with grilling
4. Get the temperature right for your grilling process
The best way to test the heat is to put your hand right on top of the glowing coals (not inside, don’t burn yourself)
If you can hold your hands for 6 seconds then you are still on Low Heat
If you can hold your hands for 4 seconds you are on Medium Heat
If you can hold your hand for 2 seconds you are on smoking High Heat
5. The best tools
Standard utensils for grilling should include an Oven Glove or 2, a decent pair of tongs, a brush for cleaning the grill, a grill fork, tin foil to keep the goods warm and maybe a cooling container with ice to keep your raw goods in good condition through the whole day.
6. Fish is great for BBQ
Any kind of fish is great for the BBQ. You can grill the whole fish or you can have fish fillets. Important is do not overcook the fish. Salmon steaks, salmon fillets or a whole snapper or ocean trout, all goes well on the “barbie”.
7. Marinade for foods
It’s always the best to marinate your meat or fish over the night in a bag in the fridge, so it soaks up all the flavour from the marinade. In the morning, take out the foods from the marinade and leave them 15-30 minutes at room temperature. Do not throw away the marinade, it can be used for pasting during the cooking process. Brush the marinade on the foods while grilling.
SSS Chef suggestions for marinade
For Meat: ketchup, brown sugar/maple syrup, black pepper, BBQ spice, salt and herbs, olive oil
For Fish: lemon juice, lemon zest, white pepper, garlic powder, ginger, salt and herbs, olive oil
For Vegetables: olive oil, white pepper and salt
If you like it Asian use soy sauce, honey, ginger, garlic and some sesame oil for the marinade, nice on spare ribs and fish.
8. Veggies on the grill
Nowadays, people like to put their veggies on the Grill. If it is on a skewer or slices of zucchini or eggplant, grilling veggies is really popular. Also, button mushrooms or portobello mushrooms marinated with balsamic and honey.
These are the tips for your BBQ in this summer. At South Stream, we have various products to make your BBQ day an unforgettable experience. Have a look at our website for more information. If you need any assistance on products or cooking related questions, do not hesitate to contact us.