Seasoning Your Meat

Image by unloveablesteve via Flickr

 The preparation that you give to the meat before starting your barbecue is important to getting the best out of your final product. This is what I normally do to get the meat ready. If the meat had been frozen, I make sure that it is thawed the properly. That means I have to take the meat out of the freezer and leaving it at room temperature overnight. Ideally its better to buy fresh meat as it tends to be richer in flavour than the frozen and then thawed one. The next step is to season the meat depending on the flavour one wants to achieve. I recommend using a mixture of spices. If the meat is fresh I normally cover it with the spices overnight so that the spice can percolate slowly into the meat. The same applies to thawed meats just apply the spices on top of the frozen meat and as it thaws the spices also will seep into the meat. Meats such as Chicken that turns to cook quickly on the outside are very tricky to barbecue. The alternative is to first cook by boiling before barbecuing. This is also an alternative way of getting the meat spiced quickly. In this case instead of covering the meat with spices and leaving it overnight, you take the short cut of boiling the meat in spiced water. The typical spices to use include the following: paprika, all purpose spice, black pepper and turmeric (especially if you want to change the colour of the meat as well).The trick is to experiment with different spice combinations. The other secret is to immerse in wine to introduce new flavour. The following should thus get you stared in getting some magic into your barbecues.