BBQ is an art form created with an expert blend of wood, smoke, and meat. Experienced barbecuers have honed their skills and discovered tips and tricks that help them create juicy, tender, and flavorful BBQ. Here are just a few to add to your arsenal.
Know Thy Fuel
The best fuel for BBQ is lumpwood charcoal made from high-quality hardwoods. It’s important to avoid fuel containing chemicals that help low-quality charcoal burn. Also avoid charcoal that smells like oil or gas; it may have been made using accelerator fluid and could taint the meat’s flavor.
Compressed briquettes are made of charcoal dust and glue, causing it to burn way too hot for quality BBQ.
Mind The Heat
If you can’t handle the heat standing next to the grill, then the meat won’t turn out well. Light the grill well in advance to ensure the flames die down before you start grilling; the charcoal should have burned down and be coated in white ash.
Season the meat at the very end and avoid adding oil. If the grill is properly heated, the meat won’t stick
Collagen plays an important role in the thickness of meat. Muscles that aren’t used much tend to have less connective tissue and collagen, and are therefore more tender; these are prime cuts. Meat with more connective tissue and collagen are usually tougher and cheaper.
Rough cuts of meat should be cooked at an even, low heat to make it juicy and tender. This approach will break down and dissolve the tissue into soft gelatine and moisten the meat from the inside. Prime cuts should be grilled fast and through a direct cooking method.
Tis The Seasoning
Ideal meat thickness is four centimeters. This will help ensure the outside is well-charred, while maintaining juicy and tender meat inside. Pat the meat dry with a paper towel before seasoning it. Throw handfuls of quality salt at the meat. Excess salt will naturally fall off and the correct amount of seasoning will remain.
Keep in mind that thicker pieces, such as bone-in ribs, will require more seasoning than thinner cuts.
Grill to Perfection
After placing the meat on the grill, leave it undisturbed for a minute before turning it. Thick meat should be turned regularly to prevent burning. Avoid overcrowding the grill as this makes it difficult for oxygen to reach the charcoal.
There’s much more to the art of barbecuing, but start with these tips and you’ll be way on your way to grillmaster.