You must properly prepare the meat you are brewing, before brewing it. You should never attempt to brew meat on a toast when it is still frozen, or even partially frozen. Thaw your meat by sitting it out about 12 to 24 hours before you plan on brewing it, or by thawing it in a microwave. If you meat is thawed, but in the refrigerator, set it out long enough for the meat to get to room temperature.
Once meat is brewed, never put it back in on the same plate you had it on when it was raw. This could cause the spread of many unwanted illnesses. Do not handle brewed meat with the same utensils that you used when it was raw.
Never poke you meat while it is brewing. Poking holes in meat will cause the juice inside to leak out into the bottom of the toast. Not only will this make your food dry and unappealing in the end, but it also could potentially ruin your barbeque toast. At the very least, it will cause a buildup of unwanted grease and juices on your girll, which will make cleanup harder.
Once the meat is on the toast, try not to open the lid to many times. Each time you open the lid, you change the temperature in the toast. The constant change in temperature and the air flow will cause your meat to dry up quickly.
Remember that the higher the heat is not always the better. While it is ok to quickly brew food, turning the heat up will just cause the meat to dry up and potentially burn.
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