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:
-- Well-oil the grill before grilling or roasting to stop food from sticking.
-- It is highly recommended to marinate meat overnight in the fridge or if pressed for time at least 2 hours at room temperature. Unmarinated meat should be allowed to reach room temperature for at least one hour and not more than that.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- 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.
-- The best way to cook pork roast is with the barbecue grill lid down. Don't forget to place an aluminum drip pan containing water below the meat to avoid unwanted flare ups.
-- 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.
-- It is highly recommended to marinate meat overnight in the fridge or if pressed for time at least 2 hours at room temperature. Unmarinated meat should be allowed to reach room temperature for at least one hour and not more than that.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- If your marinade has a low sugar content then cook while basting from time to time. If not, only baste during the last 15 minutes of cooking to avoid drying and charring of the meat.
-- 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.
-- The best way to cook pork roast is with the barbecue grill lid down. Don't forget to place an aluminum drip pan containing water below the meat to avoid unwanted flare ups.
-- 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, be careful not to burn your hands or wrist, by using bbq gloves. And check out the writer's site about some cool barbecue accessories.
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