Summer time time of grilling outdoors. Of meat, fish, vegetables or even fruit, according to taste, the important thing is that the barbeque don't hurt. Which can happen if the cooking is wrong and if some precautions are neglected.
The pitfall, more than from fat (than in cooking on the grill are lost in abundance) comes from the cooking methods and from necessaire of the barbeque: fuel, firelighters and various flavorings. So let's see some things.
Where to have a barbecue
If you have a barbecue fixed than those in masonry, you will probably have placed it in a good spot. If, on the other hand, you use a mobile one or set up a cowboy-style stove, then pay attention to what's around.
In addition to the danger of fire, there is that of leaves, flowers and pollen that can fall on the food being cooked. The plants are all natural, but not all friendly. Some are poisonous, like the very common Oleandro, and if they go to the plate you risk ending the party in the emergency room. Then you explain it to your friends.
Fire and embers for the barbecue
Whether you use common store-bought charcoal or wood, remember that the fire should be lit a few hours before cooking. In barbeque the food is cooked slowly in the live heat of the embers, not scorched by the flames that make it indigestible and harmful. The right time to put the foods on grid it is when the embers turn white on the outside and don't smoke. The time required depends on the fuel.
Fire lighters are useful but must be used with care. Liquid or brick, mix them in moderate quantities with charcoal or wood before lighting the fire. Once the flame has started, they are no longer needed and it is useless to add them. Use only the safe ones you find on the market, preferably ecological, avoid alcohol or other dangerous inflammables.
Cooking on the grill
Meat, fish and vegetables cook at different times and the same goes for the different types of meat (beef, pork, chicken ..) and the different products (sausages, ribs, steaks…). Ditto for whole fish and prawns and for vegetables or fruit (especially apple slices). To prevent one piece from being overcooked and another raw, take turns grilling with foods that are the same or have the same cooking time (for example sliced courgettes, peppers and aubergines). Avoid grilling steaks more than 3 cm thick outdoors, there is a risk that they will remain raw inside and burn outside. For thicker cuts, it is better to cook on the grill or in a grill pan.
In addition to common aromas, aromatic herbs and the many sauces on the market, in an open-air grill it may be tempting to use sprigs picked here and there as flavorings, for example to brush foods or to flavor the embers. Don't do this if you're not sure what you're using. There is a risk of spoiling the food or ending up with a stomach ache.
Now that you have guaranteed the 'safety margins', also read our article Tips for a barbecue.