April 19th, 3:49am 0 comments

Cooking large pieces of meat at Barbecue

The masonry oven is similar to a smoke pit in that it allows for an open flame, but cooks much faster, and uses convection to cook. barbecue baking can also be done in traditional stove ovens. It can be used to cook not only meats, but breads and other starches, and even various casseroles and desserts. It uses both direct and indirect heat to surround the food with hot air to cook, and can be basted much the same as grilled foods. In some cases, the grill can also function like a bakery oven by putting a drip pan below the cooking surface rack of a barbecues grill, as well as a baking sheet pan on top, combining two techniques simultaneously, or one right after the other, cooking twice, with a duration slightly longer than grilling.

Meat can also be baked in a pit in the ground, with hot coals and stones surrounding meat wrapped in wet burlap, wet leaves or aluminum foil. The gas barbecue is powered by propane or other light gas and there are various varieties. Some are lower powered and compact, while others are larger and use quite a lot of gas. The main advantage of a gas barbecues is that you press the button and voila! You have a flame straight away and can get cooking. You can also turn the heat up or down whenever you want. And cleaning a gas barbecue with its stainless steel parts, couldn't be easier as there is no dirty ash.

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