The Roasting and Grilling Cookbook - Jack Hill - Bog

INTRODUCTION

Welcome to the BBQ cookbook! You''re about to embark upon an adventure that is not only fun, but maybe even a little addicting. One thing''s for sure, though: It''s delicious! You''re new to grilling? You''re afraid to light a barbecue? Well, have no fear. It''s not as complicated as it looks. This book has got some recipes ready to go and some even call for indoor grilling!
What is BBQ?
Barbecue originated from the Caribbean word ''barbacoa'', which is a native Indian structure used for smoking meats. It''s important to note that grilling and barbecuing are two different concepts. While grilling uses high and direct heat for quick cooks (think burgers, hot dogs, and steak), Barbecuing, on the other hand, requires indirect, consistent, low heat and longer cook times. Barbecuing also uses different types of smoke wood for an additional layer of flavour on top of the charcoal smoke.
Meat used for BBQ is also tends to have a higher fat content, which provides tenderization and flavour over a long cooking time.
Tips to get you started:
To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula. Don''t press down anything with a spatula while they''re grilling! This squeezes out the juices. For great smoky flavour, soak some wood chips in water. To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you''re grilling.