BBQing refers to slow cooking over indirect heat or hot smoke. Think of all those mouth-watering barbeque ribs, slow cooked in huge ovens. Grilling, on the other hand, is a fast process, over high heat either from hot coals of charcoal or a propane gas grill.
It also applies to cuts of pork, other than ribs, though, too. Think of that nice peameal roast you're going to do for Father's Day. The OPP recommends indirect heat of a nice size roast, while direct heat is best for smaller cuts like your peameal slices.
Hear are some other tipes for good barbequing or grilling:
- Always clean and lightly grease the grill before using it
- Preheat the grill before cooking
- If you're using indirect heat, preheat the grill with all burners lit (for propane), set one side of the grill to medium, and shut off the other side (if using charcoal, pile all the coals to one side of the grill). Place meat to the "off" side of the grill and close the lid.
- Use tongs to turn the meat. Don't pierce it with a fork.
- And finally, follow one of Gord's golden rules...use a MEAT THERMOMETER (155- 160 degrees internal temperature for your peameal roast)
Happy peameal eating! Comments are always welcome at Gord's!
See you next month,
Gordette
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