Summer Prep: The Knife Skills That Make BBQ Season Easier

With the launch of our limited edition BBQ Knife G-110, we are ready for Summer; lighting up the grill and cooking up the perfect feast for friends and family.

But before we even reach for the coals, prepping your chosen ingredients is essential in creating a stress free outdoor cooking experience. From meat preparation to sorting a salad, here are some knife skills to ensure your BBQ season goes off without a hitch!

First, take a look at the knife grip techniques' that will be mentioned throughout these quick recipes!

Knife Grip Name	Best for...?	How to do it?	Why use it?
The Pinch Grip	Everyday chopping, slicing and dicing	Place your thumb and the side of your index finger directly on the blade just ahead of the handle, wrapping your remaining fingers around the handle	Turns the knife in to a natural extension of the arm. giving you maximum control
The Pointer Grip	Delicate precision tasks like scoring fish, peeling, or detailed paring	Hold the handle naturally, then extend your index finger so it rests along the spine of the blade	The grip allows for absolute control, though it shouldn't be used for heavy, forceful chopping
The Handle/Hammer Grip	Brute-force tasks like halving large vegetables and cutting through bone	Wrap all four fingers around the handle, and place your thumb over the top side of the handle	Provides maximum power and engages more muscle groups

How to butterfly a leg of lamb?

• Step 1: Using the GLOBAL BBQ knife, and pointer grip, run the ultra-sharp blade down both sides of the shin bone.
• Step 2: Carefully run your GLOBAL BBQ knife down the white line of fat that follows the line of the bone. Cut through the flesh to reveal the bone. You may consider using the handle/hammer grip for more force on the meat.
• Step 3: Once the bone is exposed, move the knife all the way up to the hip joint. With the thigh released, pull up the bone and cut around the knee joint to release the whole bone. Continue using the handle/hammer grip for full control of the blade.

TIP: Keep the blade as close to the bone as possible, to reduce food waste!

• Step 4: Continuing with the handle/hammer grip, cut out and discard of any cartilage and larger bits of fat. The laid out leg of lamb should be of equal thickness all over, once opened up like a book!
• Step 5: Season your way, making sure to oil thoroughly before adding to the grill. We recommend using fresh garlic and rosemary for an earthy yet fresh taste. Having removed the bone, you have reduced cooking times massively, meaning you can enjoy the fruits of your labours much quicker!

How to spatchcock a chicken?

• Step 1: Prepare your chicken. Remove the giblets from inside the cavity. Pat the whole chicken dry with paper towels.
• Step 2: Turn the chicken so that the back faces up, and you’ll see the backbone running down the middle. Start by cutting along one side of the backbone using the GLOBAL BBQ knife and pointer grip; helping to keep the knife blade as close to the bone as possible, reducing food waste.

TIP: You may want to use kitchen shears, such GLOBAL GKS-210, to cut through the ribs and small bones, just to make your job a little easier.

• Step 3: Same again, on the other side! Cut from neck end to tail end, as closely to the bone as possible, using your kitchen shears along the way for extra help.
• Step 4: The backbone should lift our easily. If not, you may have missed a few spots. Simply use the pointer grip with your BBQ knife and head back to the bone for a few more small cuts.
• Step 5: With backbone removed, flip the chicken back over, with breasts facing up. Using your palms, press firmly down on the chicken breasts, flattening the chicken. You may here cracking – do not stop! You’re doing a great job at spatchcocking the chicken!
• Step 6: The chicken should now look like it’s doing the splits, with legs and wings spreading either side of the breasts. Season your way, either with a sticky, sweet BBQ marinade, or switch it up with a spicy Chipotle and Paprika rub before letting it sizzle on the grill!

How to slice corn off the cob?

• Step 1: Grab your GLOBAL BBQ Knife, cherry wood chopping board, and corn on the cob. This can either lightly be grilled on the BBQ or raw, ready for a light summer salad. Up to you!
• Step 2: For the first cut, stand the cob tall, like a tower. Hold the cob in your non-dominant hand in a claw like way. Using the pinch grip, glide the blade down the corn to remove the kernels.
• Step 3:  Now you have one flat edge, place the corn on the cob lying down on the chopping board, along the flat edge. Pull the blade along the next edge, from tip to tail, along the chopping board. By placing the flat edge on the board, you are provided a safer grip on the cob.
• Step 4: Flip the cob again, and slice down another row of kernels. That should leave you with one more edge of kernels to remove. Repeat again.
• Step 5: You should be left with lovely fresh yellow corn kernels and an oblong shaped middle (which you can discard of). Either add to a fresh salad, or enjoy as is, previously cooked on the BBQ, or raw!

TIP: How about preparing corn ribs? Simply stand the cob tall, and cut into quarters using your BBQ knife, keeping the kernels on the cob. Season your way with plenty of oil and place on the BBQ for crispy and sweet corn ribs!

 

How to prep a salsa?

Proof that the GLOBAL G-110 BBQ knife is suitable for the whole BBQ experience, use this blade to prepare a chunky and fresh salsa to compliment your beautifully cooked BBQ choices.

• Step 1: Start with tomatoes. Cut them in half, length ways, and scoop out the watery seeds with a spoon. Then dice into ¼ inch cubes for a chunky texture. Use the pointed tip of the blade with a pinch grip for precision work.
• Step 2: Next is the onion. Using the length of the blade and the handle/hammer grip, cut through the root, and then peel. Lie each half flat on the chopping board. Now using the pointed tip, and the pinch grip, make close vertical cuts from root to tip. Make two horizontal cuts from tip to root, and the using a rocking motion, cut down lengthwise, to produce small crisp pieces of onion.
• Step 3: Add a bit of spice with jalapeños. Using the pointed tip, and the pointer grip, slice the pepper in half, lengthwise. Slice away the white inner ribs and seeds to control the heat level. Cut the remaining green flesh into the thin strips. Then using a rocking motion along the length of the blade, and the pinch grip, mince the strips as finely as possible.
• Step 4: Season with cilantro. Gather the leaves and upper stems into a tight ball. Slice through the bundle once, cleanly, using the length of the blade and pinch grip.
• Step 5: Put it all together. Combine the tomatoes, onion, jalapeños and cilantro with freshly squeezed lime juice and coarse salt, to taste!

TIP: After mixing all the ingredients together, leave the rest at room temperature for about 15 to 30 minutes before serving. This allows the salt to draw juices from the fresh vegetables and dissolve nicely into the salsa.