Having the best barbecue grill does not necessarily mean that you know how to barbecue properly. Here are a couple of tips and tricks so that you get the most out of your barbecue:
-- Be sure that the grill is properly oiled so that the food will not stick.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more than an hour.
-- Use a spatula or tongs to turn the meat. As much as possible do not pierce the meat since it will only allow the juices to be lost.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- If the marinade you used has low sugar content then by all means baste the meat during the entire process. However, if the marinade has high sugar content, better baste during the last few minutes before you remove the meat. This prevents the meat from being dried or charred.
-- Only add salt to the meat after it has been cooked so that the moisture is not drawn out and the meat will not become dry.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.
-- Be sure that the grill is properly oiled so that the food will not stick.
-- For the best results, marinate the meat in the fridge overnight or at least 2 hours at room temperature. Remove meat from the fridge and allow it to reach room temperature for not more than an hour.
-- Use a spatula or tongs to turn the meat. As much as possible do not pierce the meat since it will only allow the juices to be lost.
-- For gas BBQ grills, preheat for 5-10 minutes on high before bringing it to your desired temperature. Turn on only one side of the grill and cook the meat on the opposite side.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- If the marinade you used has low sugar content then by all means baste the meat during the entire process. However, if the marinade has high sugar content, better baste during the last few minutes before you remove the meat. This prevents the meat from being dried or charred.
-- Only add salt to the meat after it has been cooked so that the moisture is not drawn out and the meat will not become dry.
-- The best burgers for grilling are those made from lean meat, which binds the burgers better.
-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.
-- Put that barbecue lid down when cooking pork roasts. Make sure that you put an aluminum drip pan that contains water just below the roast so no flare ups could occur.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.
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And don't forget, avoid burning yourself, by using kitchen gloves. And visit the writer's website about the newest barbecue novelties.
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