Barbecued food is a favorite of many. But it not as easy as throwing meat on a grill and slapping on some sauce. Barbecuing food is an art form that, with a little practice, anyone can master.
If you’re looking to wow your friends and family with the best barbecue they’ve had, you’re reading the right article. These are the BBQ cooking secrets that will have everyone convinced you’re a grillmaster.
Ditch the Lighter Fluid
Lighter fluid might be an easy way to light your grill, but it doesn’t lead to good barbecue. Chemicals are rampant in lighter fluid, and the food can soak in some of those chemicals. These chemicals can alter the taste of otherwise good barbecue.
Instead, opt for chimney starter, matches, or charcoal. Paraffin lighter cubes are another great option that will give great results.
Pick the Right Wood
Ever wondered why catering BBQ tastes so good? It’s not just the sauce or the rub these companies use. It’s the material they use to add some flavor before the sauce or rub even goes on.
If you want to add extra flavor, using wood is the way to go. The meat will absorb these flavors from the smoke, adding an extra layer of taste to your food. Apple, peach, and cherry are mellow woods that won’t overpower the flavor of the meat.
Grilling vs. Smoking
This distinction is critical when it comes to barbecuing. The point of grilling is getting a quick sear using high temperatures. Because it’s quicker, the meat doesn’t absorb as much flavor and doesn’t get fall-off-the-bone tender.
If you’ve ever heard of low and slow, that’s referring to smoking. Smoking usually uses fewer coals, and wood chips or chunks add the extra flavor. This method is what gives the most flavorful and tender meat.
Caramelize and Marinate
If you’re after a smoky and seared taste, you need to caramelize your meat. To do this, you have to use the right level of heat and only turn your meet once or twice. This method browns the meat, creating caramelization.
A marinade adds some acidity to your meat. A good marinade contains a base of yogurt, lemon juice, vinegar, or wine. Depending on the cut of meat, you should marinate your meat for 2-24 hours.
Don’t Rush the Cut
Once your meat is finished cooking, you may be excited to try the fruits of your hard labor. Meat continues to cook even after taking it off the grill. So you’ll want to use a meat thermometer and take the meat out before it reaches the desired temperature.
But don’t grab the carving knife just yet. If you cut your meat before it has time to rest, you’ll let out all the juices and all the work you put into creating delicious barbecue. A 20-minute rest period will keep all those flavors inside.
BBQ Cooking Master
Barbecuing might seem like a complicated process, but it’s not impossible to learn. With a few changes to your materials and process, better barbecue around the corner. These BBQ cooking secrets will have you, your friends, and your family eating well.
The next time you pull out your grill, have fun with it. Barbecuing is an art, so once you have the basics, start playing around. You’ll feel like a grillmaster in no time.
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