Part Cook Food Before Barbecuing For Better Results

Do You Part Cook Food Before Barbecuing?

[Updated 1 February 2023]Lazy hazy fun afternoons with an outdoor barbecue are the best way to spend free time in the summer. At the beach or in the garden, charcoal grilled food can’t be beaten for flavor, especially if you marinade it overnight first and then part cook food before barbecuing – truly it works, so read on.

This year we’ve done things a bit differently and we won’t be going back to my husband’s old style of cooking raw food from scratch on a gas or charcoal grill. As it really has worked out so well, I’d like to share what we do with you. Though I’m sure a lot of folks had this figured out already.

By part cooking chicken, ribs or chops first, then finishing on the grill for that smoked flavor, the results have been incredibly good – way better tasting meat which has kept that succulent tenderness we all love, plus that irreplaceable barbecued taste – and best of all you don’t have to burn the outside to get it cooked through inside.

I’ve known for years that part cooking food for a barbecue makes sense for lots of reasons, but obviously not being in charge of barbecuing means you don’t get listened to…

We had a party early in the summer when the weather made it impossible to get the coals going early enough to cook all the food in enough time to feed everyone who was expected. This finally forced his hand and reluctantly he handed over the tucker.

Various cuts of meat, chicken, and sausages went into the countertop oven, under the grill, and into the rotisserie in a desperate attempt to look more in command of feeding everyone than we were. It worked like a dream and pretty much saved the day, by the time the food was partly cooked the sun was out, the coals were hot and husband had a smile restored – along with his grilling fork and apron.

Having found such an easy way to save enough time to enjoy our own party (and cook better-tasting food). Husband is now pretending it was his idea all along and we’ve done a lot more outdoor cooking than ever, lighting up at least twice a week now. Because before food just took too long to cook, now it can be three quarters done while the coals heat up and feeding a hungry family twenty minutes after that.

By using different marinades and making use of different herbs, garlic, wine, and citrus fruits, you can have a different meal every night of the summer, and all much healthier than store-bought, which always have too much salt or sugar – and often too much of both.

If there’s one tip for better barbecues it’s to part cook the food first – try it, and you’ll see.

Advantages

1. Reduced Grilling Time: Part cook food can significantly reduce the time spent grilling, ensuring quicker meal preparation.
2. More Even Cooking: Part cook helps in even cooking, especially for thicker cuts of meat, ensuring that the food is cooked thoroughly and safely.
3. Better Control over Cooking Temperature: Part cook allows for better control over cooking temperature, preventing overheating and ensuring the food is cooked to the desired doneness.
4. Minimizes Burning: Part cook minimizes the risk of burning the food on the grill, giving the cook more control over the final product.
5. Improves Food Safety: Part cook food to a high temperature before grilling can kill off any harmful bacteria and improve food safety.
6. Reduced flare-ups: Part cook can also reduce the risk of flare-ups on the barbecue, as some of the excess fat and juices will have been removed during the precooking process.
7. Eased meal planning: Part cook can also make meal planning easier, as some or all of the food can be precooked ahead of time, reducing the amount of last-minute preparation required.

Disadvantages

1. Loss of texture and juiciness: Part cook can result in a loss of texture and juiciness, as the food can become overcooked and dry when finished on the barbecue.
2. Decreased flavor: The food can also lose flavor, as some of the natural juices and flavors are lost during part cooking.
3. Reduced grill marks: Pre-cooked food may develop different grill marks than food that is cooked only on the barbecue, affecting its visual appeal.
4. Increased risk of foodborne illness: Part cooking food can also increase the risk of foodborne illness if the food is not stored properly between the part cooking and barbecuing stages.
5. Timing issues: Part cooking can also create timing issues; as it is difficult to predict the cooking time needed on the barbecue accurately and to coordinate the timing of different items being cooked.

Important Features

1. Marination: Adding flavor to the food by soaking it in a marinade.
2. Pre-cooking: Partially cook food in advance to reduce grilling time and ensure even cooking.
3. Tenderizing: Using a marinade or other method to make tough cuts of meat more tender.
4. Infusing flavors: Adding herbs, spices, or other ingredients to the food to enhance its taste and aroma.
5. Preventing sticking: Applying oil, marinade, or other substances to the food to prevent it from sticking to the grill grates.
6. Protecting delicate foods: Wrapping or covering delicate foods such as fish or vegetables to keep them intact while grilling.
7. Reducing flare-ups: Removing excess fat from meat and trimming vegetables to reduce flare-ups and prevent burning.
8. Controlling temperature: Using techniques such as searing, parboiling, or poaching to control the temperature and timing of cooking.
9. Achieving the desired doneness: Partially cook food to achieve a desired level of doneness before finishing on the grill.
10. Adding char and smoky flavor: Using techniques such as smoking, charring, or grilling over wood to add a smoky, grilled flavor to food.

7 Tips to Take Your Barbecue to the Next Level

1. Cut food into uniform pieces: To ensure even cooking, cut all food items into similarly sized pieces. This will help to prevent over or undercooking.
2. Marinate beforehand: Marinate meat, poultry, or fish for several hours to add flavor and moisture to the food. This can also help to tenderize tougher cuts of meat.
3. Parboil root vegetables: Parboiling root vegetables like potatoes, carrots, or corn before grilling will reduce the cooking time and ensure even cooking.
4. Pre-cook meat: For thicker cuts of meat, such as steak or pork chops, consider partially cooking the meat in the oven or on the stove before finishing on the grill. This will help to prevent overcooking and keep the meat juicy.
5. Use a precooking sauce: To add flavor and moisture to food, consider brushing a precooking sauce onto the food before grilling. This can help to prevent the food from sticking to the grill and can also help to keep the food juicy.
6. Avoid overcrowding the grill: Avoid overcrowding the grill, as this can lead to uneven cooking and make it difficult to flip the food.
7. Invest in a meat thermometer: Consider investing in a meat thermometer to ensure your food is cooked to the correct temperature. This can help to prevent undercooked or overcooked food, which can be hazardous to your health.

FAQs

Why part cook food before barbecuing?

Part cooking food before barbecuing helps to ensure that the food is fully cooked and helps to prevent overcooking on the grill. It also allows for more control over the cooking process and can help to prevent sticking and burning.

What are some common foods that are part cooked before barbecuing?

Common part cooked foods before barbecuing include thicker meat, vegetables, and seafood cuts.

How do you part cook food before barbecuing?

Food can be part cooked in the oven, on the stovetop, or in a microwave. The method depends on the type of food and desired outcome.

How long should I part cook food before barbecuing?

The time that food should be part cooked before barbecuing depends on the type of food and desired outcome. For thicker cuts of meat, part cooking for 10-15 minutes on the stove or in the oven can help to ensure that they are fully cooked when barbecued.

How do I know when part cooked food is ready for the grill?

To know when part cooked food is ready for the grill, you can use a thermometer to check the internal food temperature or look for visual cues such as color changes or texture.

Can I marinate food before part cooking it for barbecuing?

Yes, food can be marinated before part cooking it for barbecuing. Marinating the food for at least 30 minutes to an hour to add flavor and moisture.

Conclusion

In my next article learn how to Easy Stuffed Bell Peppers Recipe