Cooking small pieces of meat in barbecues

Cooking small pieces of meat. If possible, cook smaller pieces of meat indirectly, and if not, cook on a low heat around the edges of the grill while you cook the larger pieces in the centre of the grill where the heat is higher. If smaller pieces of meat, such as chicken wings and sausages are cooked before a whole chicken, or beef brisket, remove them from the barbecues grill, wrap tightly in kitchen foil, and place in the bottom of the oven on 120f until you are ready to serve. Ensure that meat is cooked properly at the end by using a temperature probe. Chicken is cooked through at 165f, steaks and chops at 165f and ham at 160f. Using a barbecue thermometer to test your cooked meat is both a sensible safety precaution and is a great investment for the kitchen as well.

Marinades take a few minutes to prepare, and when finished, you can cover the marinaded food in cling-film and place in the fridge overnight for excellent results. Meat can also be baked in a pit in the ground, with hot coals and stones surrounding meat wrapped in wet burlap, wet leaves or aluminum foil. The gas barbecues is powered by propane or other light gas and there are various varieties. Some are lower powered and compact, while others are larger and use quite a lot of gas. The main advantage of a gas barbecues is that you press the button and voila! You have a flame straight away and can get cooking. You can also turn the heat up or down whenever you want. And cleaning a gas barbecue with its stainless steel parts, couldn't be easier as there is no dirty ash.