12 Ways To Improve Your BBQ Techniques

By Robert Blackmore


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:

-- Be sure that the grill is properly oiled so that the food will not stick.

-- 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.

-- Use a spatula or tongs to turn the meat. As much as possible do not pierce the meat since it will only allow the juices to be lost.

-- 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.

-- If the marinade you used has low sugar content then by all means baste the meat during the entire process. However, if the marinade has high sugar content, better baste during the last few minutes before you remove the meat. This prevents the meat from being dried or charred.

-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.

-- The best burgers for grilling are those made from lean meat, which binds the burgers better.

-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.

-- 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.

-- Chops and steaks are best cooked on direct heat over low to medium coals. Turn using a spatula or tongs.

-- 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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