What is the next best thing to having the best barbecue grill? The answer is simply being able to cook the best barbecue. Here are several tricks and tips that can help you make one:
-- Well-oil the grill before grilling or roasting to stop food from sticking.
-- Marinate meat at room temperature for 2 hours or overnight in the fridge (highly recommended). Remove the meat (unmarinated or marinated) from the fridge and allow to sit at room temperature for less 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.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- 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.
-- Only add salt to the meat after it has been cooked so that the moisture is not drawn out and the meat will not become dry.
-- Grill burgers that are made from lean ground pork since it binds well.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.
-- Well-oil the grill before grilling or roasting to stop food from sticking.
-- Marinate meat at room temperature for 2 hours or overnight in the fridge (highly recommended). Remove the meat (unmarinated or marinated) from the fridge and allow to sit at room temperature for less 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.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- 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.
-- Only add salt to the meat after it has been cooked so that the moisture is not drawn out and the meat will not become dry.
-- Grill burgers that are made from lean ground pork since it binds well.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.
-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.
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Finally, take care not to burn your hands or wrist, by using bbq gloves. And visit the author's website about the latest barbecue novelty.
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