Tips

The Magic of Mouth-Watering BBQ: How a Single Stone Transforms Your Grilling Game

Barbecued meat is a favorite for many, but how do you make this dish appealing to all? A secret tip that has been passed around is to place a cold ice cube on each piece of meat while grilling. But why is this a thing? Let's find out!

Administrator

14 July, 2024

1 Why Place a Stone on Meat When Barbecuing?

Place a stone on the meat when barbecuing to prevent it from drying out.

Barbecued meat can often become charred or overly dry. To avoid this, simply place a stone on top of your meat before placing it on the barbecue!

The science behind this technique is that the stone, when heated, will slowly melt, ensuring your meat doesn’t burn or lose moisture.

This clever barbecuing tip will help you achieve juicier, more flavorful meat with minimal effort.

Alternatively, a small pat of butter can be used in place of a stone.

For a tasty alternative, try substituting a small pat of butter for the stone. Both options will melt with the heat, keeping your meat moist and adding a delicious touch of flavor.

If you’re after a richer, more indulgent flavor, go for butter. Otherwise, stick to the stone for a leaner option!

2 The Ultimate Guide to Marinating Pork and Beef for Barbecuing

Ingredients for Marinating Pork and Beef

1 bulb garlic
5 shallots
5 stalks spring onion
2 bulbs ginger
Freshly ground black pepper
Seasonings: soy sauce, fish sauce, lemon juice, sour star fruit juice, sesame oil, honey

Blend all the ingredients in a food processor until smooth, then pass the mixture through a fine-mesh sieve and discard any solids. This marinade is a miracle worker, tenderizing the meat and infusing it with flavor while also preventing it from burning.

Marination Process for Pork and Beef

The ultimate guide to marinating pork and beef for barbecuing.

For pork neck: For every kilogram or half a kilogram of meat, use 3 tablespoons of unsweetened condensed milk, 1 tablespoon of sweetened condensed milk, the prepared juice mixture, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 2 tablespoons of soy sauce, a dash of food coloring, sesame oil, honey, and five-spice powder.

For pork belly: Follow the same process as for the pork neck, omitting the honey and food coloring.

For spareribs: Use the juice mixture, 1 tablespoon of lemon juice, five-spice powder, and food coloring.

For beef: Combine the juice mixture with sour star fruit juice, soy sauce, five-spice powder, honey, seasoning powder, and sugar.

For chunked meat: Extend the marination time to allow the flavors to penetrate the meat. Use the same ingredients as mentioned, but for more intense flavor, marinate the meat for at least 24 hours in the fridge before barbecuing.

Note:
It’s best to marinate the meat for at least 6 hours before barbecuing. For even more delicious results, you can marinate it overnight.

3 Barbecuing Meat: Essential Tips to Remember

Always use a high-quality, stainless steel barbecue to minimize any potential health risks.

Avoid turning the meat too frequently—cook each side thoroughly to ensure tender, juicy results without drying out the meat.

Go easy on the sugar in your marinade to prevent burning and a bitter taste.

Keep the barbecue temperature low to moderate to reduce smoke. Consider wrapping your meat in foil or banana leaves before placing it on the barbecue.

Essential tips to remember when barbecuing meat.

Now you know why placing a stone on your meat before barbecuing is a clever trick, and we’ve also shared some valuable tips to elevate your barbecuing skills. Happy barbecuing, and bon appétit!

Frequently asked questions

Placing a stone on top of your meat helps prevent it from drying out or becoming charred. The stone, when heated, slowly melts and ensures your meat doesn’t burn, resulting in juicier and more flavorful dishes with minimal effort.

A small pat of butter can be used instead of a stone. It melts with the heat, keeping the meat moist and adding a delicious touch of flavor. Choose butter for a richer, more indulgent taste.

The key ingredients include garlic, shallots, spring onions, ginger, black pepper, and a variety of seasonings such as soy sauce, fish sauce, lemon juice, sour star fruit juice, sesame oil, and honey. Blend these ingredients and pass the mixture through a fine-mesh sieve for a smooth marinade.

For every half kilogram of pork neck, use 3 tablespoons of unsweetened condensed milk, 1 tablespoon of sweetened condensed milk, the prepared juice mixture, and a mix of seasonings, sugar, soy sauce, a dash of food coloring, sesame oil, honey, and five-spice powder. For pork belly, follow the same process but omit the honey and food coloring.

For spareribs, use the juice mixture along with lemon juice, five-spice powder, and food coloring. As for beef, combine the juice mixture with sour star fruit juice, soy sauce, five-spice powder, honey, seasoning powder, and sugar.

For chunked meat, it is best to extend the marination time to allow the flavors to penetrate. Use the same ingredients as mentioned, but for a more intense flavor, marinate the meat for at least 24 hours in the fridge before barbecuing.

Always use a high-quality, stainless steel barbecue to minimize health risks. Avoid turning the meat too frequently, and keep the barbecue temperature low to moderate to reduce smoke. Consider wrapping your meat in foil or banana leaves. Also, go easy on the sugar in your marinade to prevent burning and bitterness.