Since the summer is here, pls share your tips for Bar-Be-Ques.
Any special marination recipes?
Any tips for the actual Bar-Be-Que?
So far, I have noticed that for best results for chicken tikka, it helps to keep the flame low (I use a gas grill) and let it cook slowly… if we rush, it gets hard from outside but still uncooked from inside.
Also, that during cooking, make slits in the chicken piece and brush some marination inside. This is in addition to the slits made during marination before cooking. When we add marination during cooking and let it cook, the taste improves a lot.
Also, a basic tip is that before placing the pieces on the grill, it helps to brush the grill with oil, so the pieces don’t stick on the grill.
Chops take forever. Chapli kababs and chicken tikka take roughly the same time.
What I still am not 100% sure is… how much difference does it make to keep the cover closed or open?
And secondly, whats the best way to bake corn on the cob (in Aluminium foil or not) and pita bread (they just got very hard very quickly)
Preparation of coal is more important to get the heat right. Let them burn for a while and when they are reddish (or whitish) with no fire then it's the time to put the meat on the grill. You might need to use a hand-pankha to get that red hot coal. If you can get it right then you won't even need to slits the meat pieces. Also, marinate your chicken in advance.
Bar B Q - The mere name makes me hungry & jump with joy. Alright now I'm gonna share some tricks with ya.
Burning da coal is 1 of da most easiest part, although every1 would disagree....but I've got a very simple method....When u pour da inflammable liquid 2 accelerate da fire, make sure u pump enuff air 2 blow ur friend back...just kiddin. But natural coal cookers r much better than gas cookers. They have a taste which is unrivalled....! I have used an electric fan only 1nce, but if u prefer da harder way u alwayz have ur hands....which I love doin, coz I love 2 see them burn. Make sure that after they turn red, u bring da other coals which have not yet started burning 2 da top
Slit da chicken be4 cooking, not while cooking. Then appl all ur magic masalaz....what I do is pour lemon on top of chicken tikka becoz da lemon brings out a special taste when it is cooked on da coals.
Brushing da grill with oil is da best tip of avoiding frustration later on. The heat catches fast coz metal is a better conductor, & da inner parts get heated faster & therefore u have "stuck" meat if u dont oil da grill.
Now here is something which u might love, specially if u love fat. Buy a good quality butter & apply it 2 da tikkas or da kababs, but only brushing them not "painting" them....It brings out a lovely taste.
Ok in a gas grill if u keep da cover closed it will have a much better result in da taste, coz ur preserving da "enviornment".
Marinating all da chicken & meat overnite is da best trick coz u alwayz have that taste seep deeper & deeper in2 da meat.
BBQ tip : Don't do over-flipping of meats. Once you place the meat on the grill, let it sit for 10 - 15 minutes and then cook the other side for 8 - 10 minutes. After this initial phase, you may flip until you are satisfied with the done-ness of the meat.
i was gonna share the butter tip.. buy the pure butter.. (white usually) and as soon as the pieces turn light brown apply some.. it prevents the meat from hardening and depending on the flavor of the butter gives a rich taste..
personally i prefer Shaan Masalas.. the recipe is damn easy.. masala, a spoon of garlic, ginger and several spoons of lemon juice and voila you got a bowl full of masalaa to marinate your chicken..
Aluminimun foil is best if you want to retain the juices (and marination). It would make more sense to put it over a gas grill than charcoal. SOme people wana have that charcoal smell in their Bar-B-Que but with gas burners, it doesn't matter. It is also easier to clean up afterwards. Just throw away the foil. Just make sure, no part of the foil gets attached to meats. I almost always use foil when doing seekh kababs.
I am not so sure about open or close lid. I usually start out with open lid and once both sides are somewhat done, I close down the cover. I believe it helps in cooking evenly and maybe faster?. With charcoal, the fire goes out as soon as you close the lid. I would like to hear what others have to say on this.
Vege tip: Try grilling those big chittaakee mushrooms. They are just too delicious when grilled with a pinch of salt and black pepper. Also a great compliment to steaks.
I love bar-b-queing. I have the biggest grill among my friends and it's all they want everytime I host a party.
I agree with PA that Shan Chicken Tikka, Bar-B-Que, Chapli kabab and seekh kabab packs are the best. I also add some crushed peppers in my marination process. Some people make the mistake of adding yogurt and lemon together. I think it gives it a sour (khatta) taste. You may pick one of the two. I prefer lemon.
I think all the above are great tips although with regards to whether the lid should be closed or open, I have to disagree with funguy. I think the lid should be kept closed at the beginning to allow the meat to cook in the middle first and keep it moist. Then take the lid off to allow to food to brown nicley on the outside.
Brushing food with melted ghee gives a lovely colour and flavour, although its probably not for the health conscious.
The only time I use foil is for wrapping food like sweet potatoes and corn in.
Lastly, try placing whole bananas on the barbaque and cooking till the skin is black, then remove from heat, slit open and you get the most wonderful sweet desert which tastes great with ice cream.
sear the meat on really high heat and then lower the heat, the searing action seals the natural juices in and prevents it from getting dry.
keep the lid closed as much as possible, the temperature drops when you lift the lid. lifting or closing the lid does not have ahuge effect in browning outside..especially if you sear the meat in the beginning.
def tenderize the meat, especially beef and lamb. and try to marinate it for atleast 35-40 mins.
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*Originally posted by Faisal: *
Any tips for the actual Bar-Be-Que?
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Set the Atmosphere, have plenty of music, drinks, games..
just chill out n have fun,
..do the marinating, n let the guests cook... it works out just perfectly..
U know what Fais, whenever we go 4 a BBQ, we alwayz make sure that whoever cooks, doez not “steal” any tikkas after cooking them…but if we catch any1 red handed, we all make sure that every1 gets a lion’z share…
Ok, now something about comparative times. Pls share your experiences. If you have the following stuff to cook/heat on the BBQ grill, which one will you put in first and how much estimated cooking time will each take?
3rd They take a lil longer & r best 2 put in after da shorter counterparts. This takes approx 5-10 min 2 cook on a very high temperature grill with red hot coals.
Chicken bone-less
4th
Chapli Kabab (Beef)
5th They take a long time but becoz they will be on a stove, u should make sure that they r preserved in a hot pot.
Seekh Kabab (Beef)
Leave them till da last coz they taste best when they r hot.
Last I can say is that its up2 u, which order u wan2 send them in 1st. But da common rule would be - Alwayz keep them in a hot pot so that they remain hot....& dont mix them 2gether, or u'll have a cocktail of tastes, which u will not like after a hard time cookin them.
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*Originally posted by Fraudz: *
sear the meat on really high heat and then lower the heat
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Ye idea tau fail ho giya. Taqreebann marwa hi diya thaa. :p
Funguy: I was looking forward to it to0 But have to be somewhere & will not be able to see. However, I do hope that they show some new programs. Most of the times its a repeat telecast, shows that you have seen 1001 times!
Do post here if there was a new show.
Faisal: talking about Salmon fillet, I think they come out better on a skillet rather on grill directly. It breaks so easily. In my skillet I add capers towards the end. It tastes yummy. I always cook salmon outside as it gives a “smell” that lingers inside the house for days. Have you all experienced that? Any remedies?
Roman: I like Shan masal on chicken tikka too. Its very spicy so I use it three times.
Thanks
But 
have to be somewhere & will not be able to see. However, I do hope that they show some new programs. Most of the times its a repeat telecast, shows that you have seen 1001 times!