THE GRILLING AND ROASTING COOKBOOK

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INTRODUCTIONWelcome to the BBQ cookbook!You're about to embark upon an adventure that isnot only fun, but maybe even a little addicting. Onething's for sure, though: It's delicious!You're new to grilling? You're afraid to light abarbecue? Well, have no fear. It's not ascomplicated as it looks. This book has got somerecipes ready to go and some even call for indoorgrilling!What is BBQ?Barbecue originated from the Caribbean word'barbacoa', which is a native Indian structure usedfor smoking meats.It's important to note that grilling and barbecuingare two different concepts. While grilling useshigh and direct heat for quick cooks (think burgers, hot dogs, and steak), Barbecuing, on the otherhand, requires indirect, consistent, low heat andlonger cook times. Barbecuing also uses differenttypes of smoke wood for an additional layer offlavour on top of the charcoal smoke. Meat usedfor BBQ is also tends to have a higher fat content, which provides tenderization and flavour over along cooking time.Tips to get you started:¿ To avoid losing juices during turning, always flipyour meat or vegetables using tongs or aspatula.¿ Don't press down anything with a spatula whilethey're grilling! This squeezes out the juices.¿ For great smoky flavour, soak some wood chipsin water.¿ To infuse grilled foods with herb essence, tossherbs directly onto the charcoal while you'regrilling.