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| Posted 01/27/10 |
Ten Best Tips For Barbecue
One can never know more than enough information about barbeque, because believe me, there is a
lot to know! How do you not burn thin meat pieces? How do I not dry out my steak? What flavor
enhancers best bring out unique meat flavors?
Grilling should be fun and rewarding and these barbeque tips will make your grilling adventure easier
by saving you from a lot of stress, money and time.
1. A well-oiled grill
Before you start cooking up, brush or spray any kind of oil unto the grate surface. This prevents
meat from sticking and tearing. Thus, you keep the skin and flesh intact.
2. Create a makeshift drip pan out of aluminum foil
Don’t let the drippings go to waste. Across the grill’s surface, spread an aluminum foil to save the
drippings. Curl the borders to prevent spilling. Then, set meat on top like usual.
You can add the dripping collected later back to your meat. Or if you’re eating healthy, throw out the
drippings instead. This tray will also save you loads of cleaning time.
3. When applying barbeque sauce
If basting is desired, place your meat away from direct fire to prevent charring. Baste away with your
favorite barbeque sauce.
4. Marinade is the secret
To be able to present a healthy and full-flavored meal, you need to plan ahead and marinate. A good
marinade that contains flavorings, spices and herbs is acidic. These helpful acids make it juicier,
healthier and tender.
Acid carries flavors into the foods. It also contains vinegar and citric juices that breakdown protein
chains in meats, making it more tender.
5. Indirect grilling
Indirect grilling is the only way to perfectly cook thinner meat pieces like sausages or chicken pieces.
The cook can also scatter the pieces along the border of the heated surface. Remember, thinner
pieces burn faster.
6. When grilling large or whole meats
It is best to grill large meat longer with lower temperatures. This procedure will aid your meat maintain
its moisture.
7. Barbeque rub
When dealing with larger meat pieces, like beef ribs or steaks, spread a barbeque spice rub all
throughout right before grilling. The rub mix adds a big jolt of flavor. If you’re grilling chicken, game
hens and turkeys, put the rub under the skin.
8. Wood planks and chips
To further enhance your meat’s flavor, use wood chips and flavored planks. Prepare enhancers
before using by soaking them well in water. Follow the product’s specific instructions and it can never
go wrong.
9. Eat healthy
Don’t pair barbeque with milk as milk delays your metabolism. Trim off extra fat and take off oils by
patting ready-to-eat meat with a paper towel.
10. Be safe
Take extra precaution by having a nearby pail of sand or water nearby while grilling. Sand is for
electric grills; water for gas or charcoal grills. Use mitts and tongs to prevent from burning your hands.
One can never know more than enough information about barbeque, because believe me, there is a
lot to know! How do you not burn thin meat pieces? How do I not dry out my steak? What flavor
enhancers best bring out unique meat flavors?
Grilling should be fun and rewarding and these barbeque tips will make your grilling adventure easier
by saving you from a lot of stress, money and time.
1. A well-oiled grill
Before you start cooking up, brush or spray any kind of oil unto the grate surface. This prevents
meat from sticking and tearing. Thus, you keep the skin and flesh intact.
2. Create a makeshift drip pan out of aluminum foil
Don’t let the drippings go to waste. Across the grill’s surface, spread an aluminum foil to save the
drippings. Curl the borders to prevent spilling. Then, set meat on top like usual.
You can add the dripping collected later back to your meat. Or if you’re eating healthy, throw out the
drippings instead. This tray will also save you loads of cleaning time.
3. When applying barbeque sauce
If basting is desired, place your meat away from direct fire to prevent charring. Baste away with your
favorite barbeque sauce.
4. Marinade is the secret
To be able to present a healthy and full-flavored meal, you need to plan ahead and marinate. A good
marinade that contains flavorings, spices and herbs is acidic. These helpful acids make it juicier,
healthier and tender.
Acid carries flavors into the foods. It also contains vinegar and citric juices that breakdown protein
chains in meats, making it more tender.
5. Indirect grilling
Indirect grilling is the only way to perfectly cook thinner meat pieces like sausages or chicken pieces.
The cook can also scatter the pieces along the border of the heated surface. Remember, thinner
pieces burn faster.
6. When grilling large or whole meats
It is best to grill large meat longer with lower temperatures. This procedure will aid your meat maintain
its moisture.
7. Barbeque rub
When dealing with larger meat pieces, like beef ribs or steaks, spread a barbeque spice rub all
throughout right before grilling. The rub mix adds a big jolt of flavor. If you’re grilling chicken, game
hens and turkeys, put the rub under the skin.
8. Wood planks and chips
To further enhance your meat’s flavor, use wood chips and flavored planks. Prepare enhancers
before using by soaking them well in water. Follow the product’s specific instructions and it can never
go wrong.
9. Eat healthy
Don’t pair barbeque with milk as milk delays your metabolism. Trim off extra fat and take off oils by
patting ready-to-eat meat with a paper towel.
10. Be safe
Take extra precaution by having a nearby pail of sand or water nearby while grilling. Sand is for
electric grills; water for gas or charcoal grills. Use mitts and tongs to prevent from burning your hands.