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.
-- 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.
-- Preheat a gas barbecue grill for 5-10 minutes on high before bringing it down to your desired temperature. Turn on one side of the grill while cooking 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 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.
-- 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.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.
-- 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.
-- 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.
-- Preheat a gas barbecue grill for 5-10 minutes on high before bringing it down to your desired temperature. Turn on one side of the grill while cooking 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 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.
-- 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.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- 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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And don't forget, avoid burning your hands or wrist, by using heat resistant mitts. And visit the writer's site about the latest barbecue products.
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