| 1. |
Spring Tune Up. To
keep your barbeque looking and cooking like new, take the time
to clean and
tune it up before the start of each season. Follow Fiesta's maintenance instructions.
|
| 2. |
Rub some
flavour into your food! Dry rubs enhance flavour
as opposed to tenderizing. A rub is usually a mixture of fresh
or dried herbs
and spices, sometimes mixed with an oil, crushed garlic or mustard,
which is rubbed into the surface. Recommended for meats that require
only a short time for cooking. Allow meat to cook for about 1/3
rd to ½ the total time before applying any basting sauce
so you don’t “wash off” any of the dry rub
seasonings. More
on flavoring » |
| 3. |
Get your cooking grids
hot! To do this, have the burners set at high for at least
10 minutes. By pre-heating the cooking grids, they will sear the
meat to give it nice grill marks, but more importantly, it will
keep the meat from sticking to the cooking grate. |
| 4. |
Low heat output. Follow
the lighting instructions as outlined on your barbeque console decal
or in the Use & Care manual. If the heat output from the burners
on propane models seems abnormally low, the flow-limiting
device may have been activated for safety. More
on Care and use of your bbq » |
| 5. |
Keep your roast juicy! When
rotisserie cooking, use a spray bottle or basting brush to baste
the meat or poultry as it turns on the rotisserie spit. Experiment
with different liquid combinations such as soy sauce, sherry, fruit
juice, chicken or beef broth. |
| 6. |
Keep it Sanitary. Do
not allow raw meat and fish to come into contact with other foods.
Use separate cutting boards, or thoroughly sanitize the one you are
using. Wash with hot soapy water, spray with a 5 % solution of chlorine
bleach, and air dry. Plastic cutting boards can also be sanitized
in the dishwasher. |
| 7. |
A little fat for
flavour. Leave
a thin layer of fat on steaks and roasts during cooking to preserve
juiciness. Trim the rest of this layer off after cooking. |
| 8. |
Cooking with the lid down. The
temperature of your barbeque changes each time you open the lid and
even the best temperature gauge will not react instantly. For the
best cooking results, try to cook with the lid down as much as possible. |
| 9. |
For extra flavour
and moisture. When rotisserie cooking, place
a heavy duty disposable foil drip pan with herbs, apple juice,
beer or
wine on your cooking medium directly beneath the area of the grid
where you will be cooking to catch any drippings and to infuse
the meat with added flavour and moisture. |
| 10. |
Go easy on the ground
beef. Do not over-mix or compact ground beef as this will
result in firm dense burgers when cooked. |
| 11. |
Marinades and
aluminum don’t mix. When using an acid-based marinade, be
sure to use only containers made of glass, ceramic or stainless
steel, and NOT aluminum, which creates a chemical reaction that
can darken the food and the aluminum container. Try using food-safe
plastic zip-lock bags. |
| 12. |
Insects not allowed! Clean
your venturi tubes at a minimum of once per year. Insect nests are
the number one cause of gas barbeque fires. Click
here for more on the caare and use of your bbq » |
| 13. |
Choosing your beef. Select
beef with a deep red colour, without any grayish or brown blotches.
Look for beef that is firm to the touch. Check that the package is
cold and has no holes or tears and doesn’t have excessive
fluid. |
| 14. |
Cool Canada. Barbeques
made in Canada generally have a higher BTU rating than barbeques
made in the U.S. because Canada enjoys a cooler climate than the
United States, requiring more BTUs per square inch to maintain proper
cooking temperatures. This is especially important for those of us
who barbeque during the winter months. |
| 15. |
Pre-cook no more! Instead
of precooking foods such as ribs, chicken legs or sausages, start
them on the main cooking grid to sear in the juices and get the grill
lines and then move them up to the warming rack to ensure the meat
will be thoroughly cooked. |
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