Having the best barbecue grill does not necessarily mean that you know how to barbecue properly. Here are a couple of tips and tricks so that you get the most out of your barbecue:
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more than an hour.
-- Turn the meat using a tong or a spatula. Do not use a fork since it will pierce the meat hence allowing the juices to be lost, and you will end up with a dry barbecue.
-- If you are using a gas barbecue, preheat the grill on high for 5 to 10 minutes then bring it to the desired cooking temperature. Only turn on one side of the grill and place the meat on the other side.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- Baste meat during the entire cooking process if the marinade has low sugar content otherwise leave the basting until the last few minutes before the meat is fully cooked.
-- Do not put salt on the meat before grilling. Adding salt draws out the moisture and you will have dried up meat on your hands after cooking.
-- Grill burgers that are made from lean ground pork since it binds well.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- Want to have a perfectly grilled rib? Precook them for 15 minutes in simmering water. Grill over low to medium direct heat. Frequent turning and basting will help avoid charring.
-- Make sure the grill is well oiled before cooking to prevent food from sticking.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more than an hour.
-- Turn the meat using a tong or a spatula. Do not use a fork since it will pierce the meat hence allowing the juices to be lost, and you will end up with a dry barbecue.
-- If you are using a gas barbecue, preheat the grill on high for 5 to 10 minutes then bring it to the desired cooking temperature. Only turn on one side of the grill and place the meat on the other side.
-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.
-- Baste meat during the entire cooking process if the marinade has low sugar content otherwise leave the basting until the last few minutes before the meat is fully cooked.
-- Do not put salt on the meat before grilling. Adding salt draws out the moisture and you will have dried up meat on your hands after cooking.
-- Grill burgers that are made from lean ground pork since it binds well.
-- Having kebabs? Make sure to leave spaces between the meat pieces on the skewer so that heat can penetrate the food evenly.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- Want to have a perfectly grilled rib? Precook them for 15 minutes in simmering water. Grill over low to medium direct heat. Frequent turning and basting will help avoid charring.
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Finally, avoid burning yourself, by using bbq gloves. And check out the author's website about some cool barbecue accessories.
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