Basic Barbecue Tips
Everybody knows that meat and poultry taste great after the barbecue technique. A great tip is to maintain the grill temperature moderate because if the heat’s too high, you take the chance of charring the outside of the meat, but undercooking the inside.
To solve this inconvenience, you might be tempted to leave meats over high heat for a long time to make sure they’re cooked all the way through, but that can make them tough and dry.
- Before cooking is finished and to prevent burning, add brown sugar, molasses, or sauces with honey.
- Maintain one side of the grill warm and one side hot. High-flame “direct heat” helps sear, and moderate flame “indirect heat” helps cook food through. For charcoal grills, just push more coals to one side.
- Keep the lid closed while you grill, this will trap more smoky flavor and help cook food through.
- While thicker foods will need more time over indirect heat with the lid closed to cook completely, thin foods respond well to quick, high-heat searing.
Don’t use light fluid
It should take about half an hour to be ready in some cases, you’ll know it’s time to cook when the charcoal is almost an ash-gray color with a little bit of glowing red underneath.
If you want to use some lighter fluid to get your charcoal fire begun, make completely sure that the fire is fully out before you add some meat to the grill. That is because if the fire’s not out, then there’s still a chance that some lighter fluid hasn’t been burned away, and of course that you don’t want that taste on your food.
- If you’re planning to use a gas grill, make sure to turn off the gas at the source when you’re done.
- If you’re using a charcoal grill, allow coals to fully cool and turn to ash before disposing of them.
- If you’re thinking to use one utensil to handle raw meats, then avoid serving fully cooked meats with it.
- Keep in mind to move cooked food to a clean plate, not one that has previously held poultry, fish, or raw meat. Bacteria from raw food can cause food poisoning and contaminate cooked food.
Clean the equipment
This is a good tip for barbecue newbies or those who have just bought a new smoker. When you’ve finished using the grill for the first time, build the biggest fire you can and let it rage for around an hour.
When you do this step, will seal up the pores of the metal and incinerate any remains and by-products, such as oil, metal, metal shavings, grease, and any other gunk of the manufacturing process. This step is also a good tip to do if you don’t clean it regularly and the inside is covered with rancid grease or mold and if you haven’t used your grill in a long time.