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:
-- Make sure the grill is well oiled before cooking to prevent 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.
-- 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.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- 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.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
-- Make sure the grill is well oiled before cooking to prevent 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.
-- 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.
-- Leave out the salt until after the meat is cooked. The salt, if added before cooking, dries up the meat by drawing out moisture.
-- 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.
-- Cook pork roasts with the BBQ grill lid down. Place an aluminum drip pan containing water below the roast to prevent unwanted flare up.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- For a perfectly grilled rib, precook the meat in simmering water for 15 minutes then directly grill over low to medium heat. Avoid charring the meat by frequent basting and turning.
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And don't forget, avoid burning yourself, by using heat resistant gloves. And check out the author's website about some cool bbq accessories.
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