The Barbecue Chef’s Guide

The History of the Barbecue: The history of the barbecue is one of flesh and flame. Primitive cave man discovered meat from watching the eating habits of carnivores and while his first meats were scavenged he quickly learned to hunt animal, birds and fish.

With the discovery of fire came the realization that cooked meats had a better texture and taste than raw.

Over time man that had at one time eaten only raw, bloody, uncooked meats evolved till he came to enjoy a tartar steak or a capriccio lightly spiced to give a flavor reminiscent of the meat once tenderize by being placed under the saddle of the Tartar horseman and flavor with the sweat of his faithful stead.
Possibly the oldest literary reference to the barbecue is found in the writings of Homer when he talks of the banquet offered by Aquiles and Patrocolo to the kings Ulises and Ayax during the battle of Troy.

Qualities of Meats: Meat with a lot of fat or bones while considered inferior is usually very tasty and good to eat.

Meat should come from young animals. For example lambs that are under a year old.

The cuts of beef should weight around a kilo or less. Larger cuts mean that they come from older animals and will therefore be tougher and not as tasty.

The meat should come from an animal that was butchered at least three days prior to your purchasing it. Meat that is imported will usually be at least few weeks old.

Pork will have a pink hue with some cuts being even lighter in color.

How to store your Meats: Your can mature your meats for three days or more in the freezer by first wrapping them in tin foil or plastic wrap. Make sure to wrap them tightly to get rid of any air pockets and note the date and cut on the wrap.

Minced meat can only be stored about three months and regular cuts six months.

Whole chickens can be stored up to one year in the freezer but chicken pieces only last about nine months. You should wait a day or two between purchase date and barbecuing any chicken. The color of the skin will usually be between a white and yellow. This difference comes from the type of feed that the chicken has been fed.

How to buy fish: When buying fish there are a number of things that should be noted. You can tell if the fish is fresh by its eyes: they will be bright and clear, not sunken or cloudy. The gills: they will be red not pink much less brown. The skin: firm and shiny not slimy or dull. Fresh fish is distinctly absent of the “fishy smell”.

It is best to choose fish that have firm and solid meat such as: tuna, salmon, trout, swordfish and sole etc…

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