First of all, do not be afraid of bbq; it can be very simple and easy task. Bbq comes down to attempts and error methods, do not worry about the initial mistakes.First of all, do not be afraid of bbq; it can be very simple and easy task. Bbq comes down to attempts and error methods, do not worry about the initial mistakes. But let’s start with types of bbq’s, there are two types: charcoal and gas grills. For those just finding their way around a grill, we’ll follow up with some of the first steps to throwing some food on the grill.
There are plus and minuses to both grilling methods, so it’s really your call. Here are a some of the advantages and disadvantages:
- There’s a full range of prices: inexpensive grills are easy to find, and upscale models are available too (+)
- Gets very hot (+)
- Needs to be manually lit and preheated for a minimum of 20 minutes (usually much longer) (-)
- Cleaning is more complicated due to ashes (-)
- Smoky flavor every time you grill (+)
- Tough to keep a constant temperature (-)
- You are mastering real grill (+)
- Typically pricier than charcoal, though inexpensive models are available (-)
- A more complicated grill means more parts that can break (-)
- Easy to clean (+)
- Has the option of smoky flavor or not, with use of wood chips in a smoker box (+)
- Convenient (+)
Here are some clever steps for easy barbecue:
- Keep your grill clean and maintained. Clean grill before and after usage.
- For beginners, start with gas grill to learn and then swith on charcoal grill to elevate your game and really barbecue. Charcoal grills burns wood, which imparts more flavor. They seamlessly allow for smoking, which imparts even more flavor.
- Try to cook with thicker cuts of meat. Assuming you’re not trying to cook really big pieces of meat — more like porterhouse steaks and pork chops — thicker is better.
- Simple seasonings is the best. Salt and pepper are the two seasonings you’ll get to know best on your quest to become a better griller. You can not go wrong whit that taste.
- If You wont to get rich, smoky flavor when you barbecue is to cook food slowly over a low, indirect heat until it is almost ready; then, finish it off by searing it over direct heat.
- Let your meat rest for 5 to 10 minutes after it’s done cooking. Heat causes the muscles of meat to contract, sending the juices to the center of the meat, where it’s not as hot. Let the meat rest for a better, juicier meal.
Barbecue Tips and Tricks
To avoid losing juices during turning, always flip your meat or vegetables using tongs or a spatula, rather than a fork.Try to limit the flips. Ideally, you should flip each item once during the grilling process.Whatever you do, don’t press down on burgers or chicken (or anything) with a spatula while they’re grilling! This squeezes out the juices and once they’re gone … they’re gone! If you’re bored and need something to do with your hands, learn to juggle (but not too close to the grill, please!).For great smoky flavor, soak some wood chips (hickory, oak, or other hardwoods but not treated lumber!) in water for a while, then throw them onto your charcoal and cover the grill, or if you’re using gas, put them into your smoker box following the manufacturer’s instructions.To infuse grilled foods with herb essence, toss herbs directly onto the charcoal while you’re grilling. Or, if you’re using a gas grill, soak the herbs in water, and place them on the grate before putting your food on top of them.If you want to baste your meat or vegetables, save this step for last. That way the sugars in ,your marinade or sauce won’t have time to caramelize or burn.If this all sounds too complicated, or if it’s raining or cold outdoors, you can grill indoors with a contact grill or use a grill pan.If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.
What type of heat to use? Direct vs. Indirect Heat
Choosing the right direct or indirect heat, can have a huge impact on how your food taste.So what’s the big difference? With direct heat, you place small, quick-cooking items, like burgers, directly over the fire. When you use indirect heat, the fire is lit under only part of the grate. Slow-cooking food, like a rack of ribs, is placed over the unlit portion and cooked covered.