» » » Something to Know

Removing the salt from the meat
To remove the salt from the beef, hold the skewer firmly and hit the beef with the back of a knife. This should be done far away from the fire, the salt can burst in your eyes if the beef is still on the barbecue grill.

How well done the meat is cooked is a personal choice, and for some cuts there are more appropriate level of doneness than for others. The ribs, for example, should always be served well-done. For barbecue, the levels of doneness are: rare, medium and well done. Most people prefer medium. However, the best tip is to discover and to respect the best doneness for each cut, which will vary according to the meats´ characteristics. Try to figure out which doneness your guests prefer, this will guarantee your success.
It is also very important to check the temperature of the beef that will be taken to the barbecue grill. If the meat is frozen, it should be thawed and at room temperature before being taken to the grill. This will guarantee its ideal doneness when cooked. Avoid taking the beef from the refrigerator straight to the grill.
The skewers or beef cuts should be constantly moved around the grill in order to avoid fat dripping in the same area of the brazier. When the fat drips into the brazier, it forms flames that should not touch the beef. Therefore, the height of the skewers or grill should be adjusted to avoid the flames from touching the meat. To turn the beef, to season or to pencil it, use long utensils, such as tongs. Remember that you should not press nor pierce the beef when it is roasting as this will result in juice being lost.
If by chance some part of the beef is burned by direct contact with the flame, it is recommended that that piece be discarded. Remember that it is the heat that roasts the beef, and not the flame touching the beef. Finally, avoid roasting the ingredients too much in order to avoid hardening them.
Cook ribs approximately 60 cm from the ember. The bone part should face the brazier (down).

Whenever possible, beef should be roasted with its own fat. This will protect the meat against the intense heat of the barbecue grill. Keeping the fat will also help prevent the heat burning the beef proteins. When the fat is removed before cooking, the beef can get very dry. Most of barbecue beef comes with its own fat layer, i.e. top sirloin cap, hump and rib
The top sirloin cap should start to be roasted with the fat layer upward, allowing the bottom part to form a crispy crust. Turn the top side down only at the end to allow the fat layer to melt.

Orinally come from Arabia, where it is named sish kebab, kebobs havethe advantage of allowing several colors and tastes to be put together on one skewer. A good combination for barbecue is beef (sirloin, tenderloin or striploin), pork chops, sausage or knockwurst, chicken (chest, or thigh), onion, colored peppers and tomato. It should be seasoned with coarse salt only and a little olive oil. You should also use only one type of beef, such as tenderloin seasoned with other ingredients

Source: SIC - Serviço de Informação da Carne - Brasil

About George Robinson

Hi there!
Newer Post
Older Post


  1. This post is full of information! A lot of those little questions that be grillers often have are answered quite well. This is one of my favorite beef recipes for grilling out http://weber.com/recipes/Recipe.aspx?rid=32. Molly Koch (Weber)

    BTW… check out our new video series “Weber Grill Master”. http://www.youtube.com/watch?v=iRN-VTuA0aw Grilling experts Jamie Purviance and Steven Raichlen compare notes on grilling techniques, what inspired these classically trained chefs to pursue the art of cooking with live fire, and find out what led to their biggest grilling mistakes.