Today
is National Barbecue Day. It is observed every year on 16th May. It is a
celebration of smoky flavours, grilled delights, and cherished traditions.
Across India and worldwide, families and friends gather to indulge in the joy
of indoor or outdoor barbecue/grill cooking, sharing laughter, and creating
unforgettable memories, at the slightest opportunity.
Normally,
when people say they’re “barbecuing” something, they often mean they are
“grilling”. These words have become synonymous with each other, but they actually
have different meanings.
“Grilling”
is when you cook food fast and over a high-temperature-direct heat. This is how
we cook meat, chicken, fish, prawns, fruits, and vegetables. When we grill,
there will be a flame directly under the food. This flame is normally created
through charcoal or gas.
Barbecuing,
however, isn’t a fast process. Instead, you prepare for a slow and low heat
experience. Barbecuing is typically reserved for large portions, which need a
low and slow heat to create a tender texture, specifically, whole chicken,
turkey, and meat steaks. This method allows the meat to reach a tender texture,
which melts in your mouth. A long slow cooking helps to thoroughly cook these
tougher meats all the way through, helping them to become properly tender and
tasty. Meats like this often require extra seasoning and flavour, and long and
slow cooking can help to achieve this (BBQ normally requires over four hours).
Here
are some mouth-watering pictures of us preparing and enjoying, mostly grilled
food:
No comments:
Post a Comment