Barbecuing and grilling is not a science, but there are still a lot of ways to go wrong. Nobody likes their meat burnt and dry, nor spending hours to clean a barbecue after a nice meal. To prevent all of that from happening, there are a lot of trick and tips that can be really helpful. Let’s start at the beginning, before putting your meat to get cooked.
It is really important that you wash everything after handling the raw meat, also, the plate that you used for uncooked meat, shouldn’t be used again.
Preventing growth of bacteria
What else? Don’t leave the meat out in the room temperature for too long, and that is longer than an hour. It won’t be as fresh, and it will allow bacteria to grow faster.
Type of grill
When it comes to the grill itself and its heat, some use charcoal briquettes and others smoker. If you are a charcoal kind of guy, but not too keen on cleaning, listen up. In order to clean-up gray coals and ash quicker and much easier, put a couple of aluminum sheets on the inside bottom of your cooker. When it comes to the smoker, many tend to open it frequently. Don’t do that, as it will keep it below the needed heat levels.
In the mood for some grilled chicken? If you eat the skin too, rub the outside with oil or with butter, and then seasoned it. The result is a nice, crispy skin. Not a fan of the skin? Don’t season it.
Now, let’s talk about the meat. When piercing the meat forks and prongs are not the best choices – that way the juice will escape. Instead, use tongs or a spatula.
Rare steaks are a favorite for many people, but you should avoid that when you are cooking a hamburger. Ground beef contains more bacteria and that’s the reason it should be well done.
Salt should be added when the meat is cooked, not before. It draws away the moisture leaving the meat dry.
Hight recommended is marinating the meat. It’s best to marinate overnight, but if you can’t, try at least for an hour.
Besides meat, many like to add some vegetable on their grill. An easy way for grilling potatoes and corn is to put a lot of butter, some salt and then wrap it in the aluminum foil.
Last but not least is an advice. Try something new when it comes to sauces. Other than classical barbecue sauce, there are various types of marinades as well as the seasonings.
Enjoy your grilling!
There is nothing better than homemade food. Besides knowing what you are eating, you know you made it by yourself. It is the same when it comes to the sauces. Don’t just rely on the store and what it has to offer. Do something different this time, make your own sauce. It may seem difficult and time-consuming, but believe me, you will love the results. Whatever your taste is like, a variety of choices will surprise you. Plus, they are much healthier and better for you.
You can make your own barbecue sauce. They are really not that complicated to make. Usually, you just have to mix all the ingredients together and let it cook while you stir it from time to time. Plus, there is such a variety of recipes for barbecue sauces, and you can add or remove the ingredients that you do not like. Experiment with them and make your all-time favorite. When you succeed in doing that, you will never again buy another sauce. They are not only good for grilled food, you can try them with any kind of food you like.
Guinness Barbecue Sauce
Wait to hear about this homemade beauty – Guinness barbecue sauce. Yes, you read it right. What goes better with barbecue than beer? Now, you can also put the beer in the sauce itself. Who wouldn’t want to try that? Since we started with alcohol sauces, let’s continue in the same direction.
Honey Barbecue Sauce
A different version of classical barbecue sauce is honey barbecue sauce. If you love honey, you will love this sauce too! Another interesting one is definitely brown sugar barbecue sauce.
Pineapple Bourbon Barbecue Sauce
Pineapple bourbon barbecue is a great one if you want to try something fun, but not a big fan of beer.
Like I said, there is a sauce for everyone. Whether you are more of a classical type or an adventurous one, whether you like to experiment with food or not, homemade sauces won’t let you down. Use this as the opportunity to brag a little about your cooking skills.
Brown Sugar Barbecue Sauce
If your keen on brown sugar more than the white, this is the one for you. If you thought that’s all, you are wrong.
Meat is bought, the grill is ready, so you think you are all set for a good barbecue. Well, you are wrong. It’s not that it’s impossible to make a fine meal with just that, but you can do it way better. A common mistake is using a fork when handling the meat. Why? Thanks to your piercing with a fork, the juice will escape. Barbecue tools are not made without a reason, but with a purpose. That purpose is making barbecuing easy, quick, and much more fun actually. Did I mention less messy? So, here are a few recommended helpful tools:
Really Long Tongs
Feeling the heat on your hands is not so pleasant. In order to avoid it and keep your hands safe, use this tongs. They are much longer than a normal kitchen set, but they can still flip any kind of meat without a problem.
An Accurate Thermometer
It’s not always easy to be sure when the meat is ready inside and out. To be accurate, without having to use other, less precise methods, try a thermometer.
A Sturdy Grill Brush
Working with a dirty grill can have its downsides. It will cause the skin to stick, and you will notice different flavors. Don’t let that happen and clean the grill after every use. Best choice for maintaining a clean grill is definitely a sturdy grill brush.
Another handy cleaning-tool. Fun designed little robots have brushes that can be popped out and cleaned in the dishwasher. So easy. There is more – this little guy has an alarm and a timer, which basically means you don’t have to sit and watch him do his magic. Just set it up and it will inform you when it is done or overheating.
Lighting a charcoal fire can take some time, but not with this high-powered cooling fan. It can light a charcoal barbecue under ten minutes.
Natural Chunk Charcoal
Steaks and burgers will have that nice, irresistible smoky taste. It burns faster than some briquettes and way hotter.
Not only meat tastes great when grilled, vegetables do too. A must-have if you are a lover of grilling everything. Good for any kind of small ingredients.
Trigger Spray Bottle
You don’t have to worry about flare-ups if you have one of these next to you. Not only they help in keeping flames at bay, they can be also used for cleaning the grill.
Sunny, warm weather always means one thing. What is that? Barbecue, of course. There is no better use of the sun than the opportunity to fire-up your outdoor grill. When it comes to the food, at least. There is just something special about cooking outside of the house. Maybe it is because of the fact we can’t really do it throughout the year, and anything not done frequently is always more tempting and fun. Whatever the reason is, one thing is sure – people love barbecue! But not many people really master the art of the barbecue, mistakes happen. Nevertheless, that is not something that should discourage people from doing it. On contrary, they should strive for the perfect steak. The only way to do that is to use your new knowledge.
Right time to put meat
First of all, if you are working with the charcoal barbecue, there is no need to hurry. It is called fast food, but in this case, take your time, and let the charcoal to turn into a gray ash. When that happens, you are ready to put your meat. The disappearance of flames does not mean it is time to start cooking. Remember that!
Seasoning can be tricky, and it is hard to know everybody’s taste. Still, a good advice is to not over-season. Be moderate.
Since you can grill much more than just meat, there are a few recommendations on how to handle vegetables and fish. One of them is the marinade. It will taste much better if you marinade the food in lemon juice and olive oil before you start cooking.
If you start using this few tips, be sure everybody is going to lick their fingers and ask for more. There are more things you can try to improve your cooking skills, but this is quite enough to begin with. After you master the basics, experiment with sauces and techniques until you find your favorites.
The next step is to know when the meat is ready. You don’t want to let it overcook. Push a skewer into cooked meat, and if you see juice flowing clear, it is done.