How To Barbeque Fish

Once you know how to barbecue fish the spoton way you'll love cooking and eating fish and seafood on the Bbq. Easy to cook when you know how, get out that Bbq and let's get cooking.

First off, the best type of fish to cook on a barbeque is firm textured fish and seafood such as salmon, cod, monkfish, shrimp or lobster. Hopefully as long as you've ready the barbeque properly it won't fall apart -

Gas Barbecue

Top Tips for Barbequeing Fish Make sure that the rungs on the grill are clean. There's nothing worse than old bits of food burnt on the grill bars, not only does it leave a horrible taste but it will make the fish stick.

How To Barbeque Fish

Get that barbeque easily hot. If using a charcoal grill, use plenty of charcoal to build a easily good fire that will withhold plenty of heat.

Let the flames die down until you can see that the charcoal has come to be white, it should take at least ½ hour - this is where many population make a primary mistake. You know what they say - Patience is a Virtue - or in this case Patience will help you cook food that you can eat, not the usual burnt offerings!

As long as the fish (or any seafood or meat) is well oiled it won't stick. Of course, it helps if you don't prod it and move it nearby every 30 seconds, if you do you'll end up with scrambled fish which isn't much use to anything except the cat.

Wait until the flesh is seared before turning it over.

Only turn it over once. The best utensil for this is a wide, thin spatula, big enough to lift the whole salmon or fillet in one go. An alternative is to buy a grill cage, the fish sits inside it and makes the whole turning over process child's play.

Don't salt anything before grilling. This will dry the fish out.

If you're using a customary Chargrill a good idea is to use herbs or flavoured wood chips thrown on the charcoal to characterize added flavour.

Flavour Tip Barbeque rubs or marinades characterize a delicious extra flavour when cooking your barbeque fish. I also like to paint some Thai sweet chili sauce over the fish before barbequeing, this is especially good with large prawn and shrimp and can be purchased at any good supermarket. These easy and uncomplicated ideas can help anything learn how to cook fish on a barbeque.

How To Barbeque Fish

Grilling Prime Rib - Prime Rib Recipes

What's best for a big holiday supper bash, a extra celebration, or big birthday dinner? Prime rib is always a favorite, and grilling prime rib is one way to make sure your roast is succulent, juicy, full of flavor and mouthwatering. It also opens up your kitchen oven for all the side dishes that are so traditional with a big holiday meal!

Getting the Prime Rib Ready for Grilling

Gas Barbecue

Defrost the prime rib, if necessary. You can have your butcher cut off the bones and then retie them onto the roast for cooking, if you'd like. The roast is easier to slice this way after it's grilled. However, don't get rid of the bones! Tying them to the roast will spread the richness and flavor from the bones throughout the roast, and they can help protect it from overcooking, too. Without the bones, your roast can dry out, and no one likes a dry prime rib!

Grilling Prime Rib - Prime Rib Recipes

Next put in order your beloved rub or spice seasoning. Rub the seasonings on every side of the roast, (including the bones), wrap in plastic wrap, and place the roast in the refrigerator overnight. This will help the spices to flavor the roast.

Grilling the Prime Rib

Low and slow is the way to make sure your prime rib is done to perfection and is still juicy, tender, and oh so mouthwatering. That means to allow at least 20 minutes per pound for your roast on the grill, and more if you like it medium to well-done. Each grill is different, and each grill heats differently, so you need to experiment with your particular grill to find out where it's the hottest and coolest, and how high the heat undoubtedly gets.

Don't rely on the built-in thermometer in your grill's lid, they are notoriously wrong. Spend in a good meat thermometer, and know the internal climatic characteristic of your roast when it should be done (more on that later).

To get great results, first, take your roast out of the refrigerator to warm up at least an hour before you plan to start cooking. Never put meat directly from the refrigerator onto the grill! The cold will seize up the meat, make it tougher and less juicy, and will rapidly bring down the climatic characteristic of your grill, too.

Next, heat up your grill on high for at least 15 minutes, or until it's as hot as you can get it. Turn down the heat to about 200 to 225 degrees, and put the roast on the grill. Close the lid, and don't open it except to check the climatic characteristic of the roast periodically.

Grill the roast until it reaches the desired climatic characteristic (see below). Remove the roast from the grill and allow to rest at least 10 minutes before carving and serving.

Roast Temperatures

For rare prime rib heat until the internal climatic characteristic is about 130 to 135 degrees.
For medium prime rib heat until the internal climatic characteristic is about 145 degrees.
For medium-well heat until the internal climatic characteristic is about 150 degrees.
Even at medium-well, the end cuts should be well done, so you'll have well and medium well for those who want it.

Gas or Charcoal Grill

When grilling prime rib, you need a steady temperature. If you can keep your charcoal climatic characteristic steady, by adding more charcoal throughout the hours of cooking, then use a charcoal grill. However, gas grills enunciate a more constant climatic characteristic throughout cooking, so if you're worried about losing your temp, and ruining your prime rib, try grilling prime rib on a gas grill for the best results.

Grilling Prime Rib - Prime Rib Recipes