Yes, I know you’ve tried barbecuing before without knowing the basics and maybe you’ve been successful most of the time. I mean, how hard can it be, right? You just throw in meat on a grill, turn up the heat, and wait for it to transform into an edible meal.
There’s more to barbecuing than simple grilling though. Here we share you, not just how to barbecue, but also basic tips on how to barbecue the right way!
Keep your grill clean and maintained. Grease and oils can build up on the tops and bottoms of the grate, becoming rancid in warmer weather and imparting “off” flavors to your food.
Gas grills are convenient, cheap, and easy to clean. However, if you really to barbecue, do use a real grill, a charcoal one! This type of grill can get much hotter and it can allow for smoking which imparts even more flavor too.
Direct or indirect heat? 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.
Thicker meat gives more of the perfect barbecue combo: crispy, seared outsides and tender juicy insides. So, as a simple rule of thumb, do buy steaks that are between 1–2 inches (3–5 cm) thick.
For barbecue beginners, salt and pepper will be the most necessary seasoning for most cuts of meat. As you learn to grill more dishes, try experimenting on different seasonings as you wish.
Always use a thermometer to test doneness. A thermometer is the most reliable way to test whether a piece of meat is done. It’s fast and simple too.
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.
So, ready to barbecue? Not yet? Why not try eating at a nearby barbecue place first to get the feel of what results to expect? We’ve got you covered!
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