Many men today enjoy getting out of doors and cooking on the grill. In fact, it can be a fulfilling experience, except some men are not very good cooks. These useful BBQ recipes, secrets, and tips, can help you create better tasting meals that you and your family will enjoy.
Increase your burger fat - how many times have your hamburgers turned out a little dry or not as tender as you would like? You may be using ground beef that's too lean. In fact, some dads that cook believe they have to buy the best meat to make great burgers, but this is not the case. Use meat with a twenty percent fat content or more. Plus, when you are barbecuing burgers, do not flatten them with the spatula or you'll lose valuable juices.
Keep your burger simple - there's no need to go to a lot of trouble when cooking. In fact, easy BBQ recipes are usually the best. Do not squeeze your patties too much and add simple ingredients like garlic, onion, pepper, and a little salt. If you use too much salt, you'll dry out an otherwise fine burger. Use low heat for cooking and let your burgers set before serving.
Improve your fire - when using lighter fluid, make sure it has time to burn off before putting meat on the grill. If not, it could affect the taste of your food. To enhance flavor, consider adding a piece or two of mesquite, oak, or hickory wood. Try several wood types and experiment a bit. In addition, dads barbecuing with tinfoil should make sure the grill is good and hot before cooking.
Ribs need excellent rubs - here is a good rub recipe from Kansas City. Start with a 1/2 cup brown sugar and 1/4 cup paprika. Blend in a tablespoon of cayenne pepper, chili powder, salt, black pepper, and onion powder. Rub your mixture all over evenly. When stored properly, the rub will last for six months or so.
You don't need meat - when you can't think of new ideas for the grill, go with vegetables like zucchini or squash. Mushrooms also work well and the large portabello ones taste as good as meat when you grill them the same way. Also, try stuffed jalepeno peppers grilled in foil.
Take your time - patience is one of the most overlooked dads BBQ secrets that you can take advantage of. Low heat takes longer to cook, but gives you more tender meat. To be sure your meat is done, use a thermometer. For well-done meat, go with 170 degrees Fahrenheit. 140-150 should work for medium rare and around 165 for medium.
Get in there and do it - don't approach outdoor cooking too cautiously. You limit your creativity. It is perfectly fine to fail, as this is one of the best ways to learn. Experiment with marinades and come up with your own "special BBQ sauce". Plus, it's fine to remove food from your grill if your think it might be done. This keeps you from burning it, and you can return it to the grill for more cooking if necessary.
Increase your burger fat - how many times have your hamburgers turned out a little dry or not as tender as you would like? You may be using ground beef that's too lean. In fact, some dads that cook believe they have to buy the best meat to make great burgers, but this is not the case. Use meat with a twenty percent fat content or more. Plus, when you are barbecuing burgers, do not flatten them with the spatula or you'll lose valuable juices.
Keep your burger simple - there's no need to go to a lot of trouble when cooking. In fact, easy BBQ recipes are usually the best. Do not squeeze your patties too much and add simple ingredients like garlic, onion, pepper, and a little salt. If you use too much salt, you'll dry out an otherwise fine burger. Use low heat for cooking and let your burgers set before serving.
Improve your fire - when using lighter fluid, make sure it has time to burn off before putting meat on the grill. If not, it could affect the taste of your food. To enhance flavor, consider adding a piece or two of mesquite, oak, or hickory wood. Try several wood types and experiment a bit. In addition, dads barbecuing with tinfoil should make sure the grill is good and hot before cooking.
Ribs need excellent rubs - here is a good rub recipe from Kansas City. Start with a 1/2 cup brown sugar and 1/4 cup paprika. Blend in a tablespoon of cayenne pepper, chili powder, salt, black pepper, and onion powder. Rub your mixture all over evenly. When stored properly, the rub will last for six months or so.
You don't need meat - when you can't think of new ideas for the grill, go with vegetables like zucchini or squash. Mushrooms also work well and the large portabello ones taste as good as meat when you grill them the same way. Also, try stuffed jalepeno peppers grilled in foil.
Take your time - patience is one of the most overlooked dads BBQ secrets that you can take advantage of. Low heat takes longer to cook, but gives you more tender meat. To be sure your meat is done, use a thermometer. For well-done meat, go with 170 degrees Fahrenheit. 140-150 should work for medium rare and around 165 for medium.
Get in there and do it - don't approach outdoor cooking too cautiously. You limit your creativity. It is perfectly fine to fail, as this is one of the best ways to learn. Experiment with marinades and come up with your own "special BBQ sauce". Plus, it's fine to remove food from your grill if your think it might be done. This keeps you from burning it, and you can return it to the grill for more cooking if necessary.
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