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Cooking Methods Safety Trivia & Links Smokin'
Beef Poultry Seafood Pork
 
 
Pre-Heating
Pre-heating brings your grill up to the desired temperature before the actual cooking process begins. With all burners lit, close the hood. Watch the temperature gauge and allow the BBQ to heat up to the desired temperature as you would your oven before you use it.
For direct grilling set all burners on high for 6 to 7 minutes, or until the temperature gauge reaches 550 degrees. For indirect cooking allow 3 to 4 minutes for pre-heating. Smoke and rotisserie cooking require no pre-heating.
Think of your BBQ as an "outdoor kitchen oven", use it accordingly. Direct and Indirect cooking are the two most common methods of cooking on the grill. 
Cook with the hood closed as much as possible, this will trap the heat allowing it to circulate. Cooking with the hood down will also conserve gas. It is important to note that there is no thermostat in the BBQ. You are in control of the temperature and may adjust the heat by turning the heat control knobs to low or even off, using the temperature gauge as your guide. While the control knobs are marked only 'hi' and 'low', there is a full range of flame height available.
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Direct Method
With direct cooking, or grilling, the food is cooked directly over the heat. This method is used for searing and for foods that don't require prolonged cooking times - steaks, fish fillets, hamburgers, hot dogs, chicken fillets, vegetables, etc.
Searing is done quickly (one to two minutes) over high heat, sealing the food, trapping in the juices and flavor. Steaks, fish fillets and hamburgers are best when seared first. With some foods, depending on your preference of doneness, searing is all that is needed to grill the food. Usually foods are seared and then finished off either over a lower direct flame or with indirect heat.
 
Indirect Method
Indirect cooking is used when lower temperatures - 300º to 400ºF - and longer cooking times are desired and when cooking foods that are prone to flare-ups. The food is not cooked directly over the heat, instead it is placed over the unlit center portion of the grill with the heat generating from the outside burners. If your gas grill has only 2 burners, light only one and place the food over the un-lit burner. Indirect cooking enables you to use the grill as a regular oven. The heat will circulate around the food, cooking it slowly and evenly. Food will be cooked all the way through, not just burned on the outside while being left raw and uncooked in the middle.
This method is used for large cuts of meat, roasts, ribs, poultry pieces with skin and bones left intact, whole chickens and turkeys and for baking. Roasts, ribs and chicken pieces are sometimes seared first over direct heat, sealing in the juices, and then finished off with indirect heat.
Slow cooking with lower temperatures and longer cooking times results in more tender food by dissolving the connective tissue that makes some meats tough. Slow cooking is the only way to get meat to literally fall off the bone
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Smoke Cooking
Your barbecue grill can also be used as a smoker by using a smoke box and aromatic wood chips. There are two approaches to take, depending on what you are grilling. One is to mix equal parts dry and wet chips, soaked in water or wine for at least 20 minutes, together. This works best for chicken, ribs, roasts or anything that will be cooking for more than 20 minutes. The dry chips get things going right away, while the wet ones give you the legs to go the distance, adding more moisturized smoke during the longer cooking times. For grilling steaks, fish or anything that will be on the grill a relatively short amount of time, use dry chips only in the smoke box. This will maximize the smoke flavor acquired by the food during the short amount of time it is on the grill.
A pan of water placed on the grill during long periods of smoke cooking will not only help keep the food moist, but will help maintain lower cooking temperatures as well.
When smoking, low temperatures (between 200º and 250ºF) and longer cooking times will result in more intense smoke flavor and also more tender meats. Always use a meat thermometer to ensure meat has cooked all the way through to the right temperature. Smoke flavor that is created by a selection of wood chips is usually a matter of personal preference. Some people will even create a blend of several flavors to satisfy their own preference.
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Rotisserie Cooking
Rotisserie cooking, or spit roasting, is one of the most popular ways to cook meat on a barbecue grill. As the rotisserie constantly turns the meat, the food self bastes in its own juices, rendering meats exceptionally tender and moist. Whole birds and fish, beef, lamb, veal and pork roasts, as well as ribs, are all excellent candidates for spit roasting.
It's almost as easy as placing the meat on the spit rod, turning on the motor and sitting back to relax. To be successful however, there are a few rules that must be followed. They are simple, yet will ensure the success of your spit-roasted meal.
Planning is crucial - allow plenty of time for preparation. Remember: Patience is the most important ingredient. You will need to set up the rotisserie and the barbecue, prepare the meat for cooking and allow for inevitable last minute adjustments.
The barbecue should be adjusted for indirect cooking so that the flame is not directly under the food as it rotates on the spit. The cooking grills must be removed and the lava rock moved aside so a drip pan can be placed on the rock grate directly beneath where the meat will sit on the spit. The drip pan should have about an inch of liquid in it. Marinades, vinegar, juice, beer, wine or just plain water can be used in the drip pan, depending on your preference for flavor. The liquid will steam up into the food adding both moisture and flavor to the meat.
Run through your set-up with the barbecue off. Do not skewer the meat and place on a lit grill until you are certain that everything is set properly. All fine-tuning should be done with the barbecue off.
With the barbecue off, measure the meat over the drip pan. The pan will prevent flare-ups, so make sure the meat is not too large for the drip pan you are planning to use. If it is, use either a larger or an additional drip pan.
Secure the spit fork closest to the spit handle - usually on the right side - first, placing it so that the food will be centered over the drip pan. Pliers should be used when tightening the thumbscrews on the spit forks to prevent loosening when subjected to the heat of the cooking process and the weight of the meat. Slide the meat onto the spit rod and push into the secured spit fork so that it is held firmly by the fork's tines. Slide the other fork onto the spit so that it also holds the meat securely and tighten its thumbscrew with the pliers.
Balancing the meat on the spit is extremely important. If not balanced properly the rotisserie motor will be overworked and live a very short life. To balance the rod, hold it so each end lays across the palms of your hands; the heavy side of the meat will rotate down. There are two ways to balance the spit rod. You can either reposition the meat on the rod so that there is no heavy side, or you can use a rotisserie counter balance on the spit rod. To use a counter balance, find the heavy side of the meat by letting it rotate down and then position the counterbalance so that the weight is up, opposite the heavy side of the meat. The correct amount of counterweight can be adjusted by moving the weight toward the spit rod, or away from the rod, until the proper balance is achieved. Balancing is the key to how much weight can be turned on your spit.
Place the spit rod on the barbecue and turn on the rotisserie motor, letting it rotate enough times that you are sure the meat turns easily and its path is not obstructed by any part of the barbecue. If you are roasting poultry, the wings and legs should be tied so they are bound tightly to the body of the bird and are not free to dangle. Cotton twine, soaked in water, should be used when tying poultry or your butcher will provide 'butcher string' if asked.
Check to make sure the barbecue's hood will close without obstructing the rotation of the food. If you are roasting an oversized turkey or roast you may need to use a hood holder to prop the hood partially open, allowing the meat to turn freely. A hood holder can also be used to keep the cooking temperature low, allowing for extended cooking times. Cooking meats for a longer period of time at a lower temperature will result in more tender food. Normally the cooking temperature should be between 300º- 375ºF degrees.
Now that the meat is properly secured and balanced, turn on the motor, light the barbecue, adjust the burners for indirect cooking, then sit back and wait.
One of the beauties of spit-roasting is the meat will self baste. The constant turning will keep the meat's juices flowing around it as it rotates.
Make sure you check the food at various times during the cooking process. Sometimes the thumbscrews can loosen, or the meat may shrink and the forks may need to be adjusted, so keep a clean pair of pliers handy just in case.
Always use a meat thermometer to insure the meat has been cooked thoroughly.
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Gas vs. Charcoal
Ownership of gas barbecues has soared to an estimated 2 million households, adding fuel to the fire that has become the great charcoal versus gas debate.
Cynics and the charcoal faithful claim that the flavor of the food is not the same when cooked on a gas barbecue. However this way of thinking is slowly being dispelled as converts realize for themselves that the lovely barbecue flavor stems from food juices hitting a hot surface and it doesn’t matter whether the surface is lava rock or traditional charcoal.
Real “foodies” are also increasingly choosing to cook with gas because of the versatility it offers. Combined with the latest in barbecue technology, such as side burners for sauces, it truly provides countless opportunities to impress.
More sophisticated barbecues are even fitted with griddle plates, fast heating rings (for delicious potato dishes), plate supports to keep food warm and a hood or battery operated rotisserie for roasting meats.
The charcoal camp might argue that part of the fun of alfresco dining is the blood, sweat and tears that go into lighting the charcoal and achieving the right temperature for cooking. However, gas is quick and easy to set up, saving time for you to get on and enjoy your barbecue more quickly with a glass of wine, so personal choice on this argument prevails.
In this time precious era the quicker the food can be prepped, cooked and cleaned up the better, particularly if you are entertaining or decide to barbecue on the spur of the moment. And as the market is growing, higher specification models are now available offering more convenience and controllable heat – fast.


The difference is the Taste!

Gas barbecues are easier to clean too as most models have drip trays as standard to collect the fats and mess generated by cooking, and the barbecue can be cleaned simply by leaving the barbecue on for a couple of minutes after cooking to burn off any juices.

If it is an issue both gas and charcoal barbecues are available at a range of prices depending on your needs. However other cost to bear in mind is the cost of your fuel. The overall cost of gas can be a more cost-effective way of running a barbecue with one cylinder providing enough fuel run for up to 8 hours at maximum setting.

 
If you've  have any grilling tips or facts you'd like to share with us and other Nandocas, please send these to perihot@nandosusa.com
 
You'll find Nando's Peri – Peri Pepper Sauces, Marinades & Cooking Sauces perfect on meat, vegetables,
pastas and seafood – but particularly tasty on chicken!

Kosher - Beth Din - South Africa   National Independent Halaal Trust   USA Chef's Award Seal   2007 & 2006 Fiery Food Show Award-Winning   2006 Zesty Best 1st Place   Peri-Peri HOTLINE 888-625-2657 You can buy Hot Sauces on our website with these Credit cards   2006 Zesty Best Award-Winner 2007 Fiery Food Challenge Awards 2007
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The Exotic flavors that have made Nando's African Peri-Peri chicken famous throughout the world have been bottled with passion into a variety of delicious Peri-Peri Hot Sauces, Marinade and Basting, Cooking and Grilling Sauces and Peri-Peri Grinders Rubs. Nando's Peri-Peri Pepper Sauces are a blend of African Peri-Peri (the African Birds Eye Chili), special herbs a dash of fresh lemon and a hint of natural garlic. You'll find Nando's particularly tasty on chicken the wings or the whole bird! The Afro-Portuguese ex peri-peri mented with African Piri-Piri in a variety of exotic Portuguese dishes. The dishes used ingredients like, chicken, beef, lamb, seafood, shrimp, fish, salmon, tri tip, pork, and vegetables. Nando's Peri-Peri Hot sauces are available in Extra Hot, Hot, Medium, Hot Sweet, Extra Mild Lemon, Sweet Hot, Wild Herb and Garlic flavors and in varying strengths or heat levels. Nando’s Peri-Peri Sauces make great gifts and are constant inclusions in Gift Baskets. Nandos Hot sauces are great on Burgers, Hotdogs, Eggs, Taco's and other fast food that need an enhancement of taste and Heat. The Peri-Peri Grinders make great Rubs and Grind on Vegetables, Roasted Chicken, Popcorn or just on the table. Everyone is invited to use and participate on Nando’s Hot Sauce Blog. Nando’s Peri-Peri Sauces are the proud sponsors of Scovie and the Fiery Food Show. Nando’s regularly wins awards from Chile Magazine, Zest Food, Fiery Foods and Scovie. The Nando's Cooking Sauces have No MSG, GMO are Kosher, Halaal and Parev making a healthy gourmet meal in 30 minutes while the Marinades and Basting Sauces  have No MSG GMO are Kosher, Halal and Parev turning every BBQ into a meal to be remembered. For your convenience we have included a section of free gourmet recipes which include deserts, Main Courses, Appetizers and Cocktail bar drinks. Also available by holidays, Hanukkah, New Years, Thanks Giving, Super Bowl, Superbowl, Halloween, Thanksgiving, Christmas, BBQ, All Natural, Kosher, Halal, No MSG, No GMO, Parev, and ADDICTIVE Peri-Peri Pepper Sauces come either extra hot, Medium, Hot or with Medium with Garlic. Marinades and Cooking Sauces are all with Medium Heat which will make every cook a gourmet chef. No Barbeque, Braai, BBQ, Grill, Rotisserie or Bar-B will ever be the same again.BQQ BBQ Barbeque tips and Techniques are available free which cover Safety, Smoking Buying, Pre-Heating, Direct Method, Indirect Method, Smoke Cooking, Rotisserie Cooking, Gas vs. Charcoal , Nando's Peri-Peri sauces, Marinades, Grilling and Cooking Sauces, T Shirts, Indoor Outdoor Cooking Books and Gourmet recipes are available at all better gourmet stores, South African Food Stores, British Stores, Health Stores, Natural Stores, Butcheries, Supermarkets and Online Stores Online Hot Sauce Web Stores, BBQ Stores. All Natural Hot Sauces all made with FRESH INGREDIENTS. WARNING ADDICTIVE the Portuguese explorers of the 15th Century invented Peri-Peri Grilled Chicken, Peri-Peri Hot Wings and Peri-Peri Prawns; no one has ever improved their Taste and Flavor. Peri-Peri Peppers are high in Vitamin A and C. KISSED BY THE AFRICAN SUN. Award-winners at Fiery Foods, Zesty Best, Scovie and the American Chefs Association. 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IT'S ALL ABOUT PASSION and TASTE not ONLY about HEAT. Anyone can make a hot sauce but not just anyone can make a taste that has created a following of 750 restaurants in 30 countries since 1987. WARNING-ADD TO OYSTERS AT YOUR OWN RISK (Extreme Aphrodisiac!)

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