Barbecue tips can cover a wide variety of subjects, from how to cook your steaks to what type of grill is the best for what you want types of flavors you want to achieve. While a few great barbecue tips may not be able to help turn any griller into a master of culinary cuisine, there are a few simple tips that every person who wishes to barbecue should definitely remember at all times.
Firstly, one of the most important barbecue tips is that you should always control your fire. If the fire ever gets too hot or burns out of control, you can risk totally destroying your meat and effectively wasting all of the efforts you have used to cook the meat up to that point. In order to quell the possibility of flare ups and other fiery catastrophes, the most important thing to remember is that you should trim off all of the excess fat on your pieces of meat.
Removing the fat will prevent the fat from interacting with the fire as the meat cooks. After cooking for a few minutes on any heat, the excess fat will begin to drip from the meat and hit the $re, causing a slight fiery explosion that could easily damage even the most carefully prepared meat.
Another of the most important barbecue tips to remember is when to apply any sauces you wish to add. While people have historically thought that barbecue tips recommended that they should add any flavoring to the meat before it goes on the grill, this is not always true. Before you begin barbecuing, you have the option to apply any rubs you might wish to add to the meat or you can soak your meat in some type of sauce to have the chicken or beef absorb all of the flavorful juices. However, if you wish to apply a barbecue sauce, you should always wait until after the entire outside of the meat has cooked, as dripping sauce too early in the cooking process can char the meat and lead to flare ups of the fire.
Barbecue Tips For Better Taste
We all know that for some reason there are a lot of people that volunteer to be responsible for the grilling and barbecue at every event that has this option, and many times the barbecue is destroyed for a wide variety of reasons, the fire was too strong, the wind increased the fire, the meat was not right etc.
To know how to grill successfully is not about being an expert at all kind of meat grilling and fire building, it is simply keeping some very basic rules to the way you use the grill and some advice regarding the fire. Control of the fire is a basic rule you must keep if you want a better chance of eating a nicely grilled meat, and if fact it is the most difficult to keep, you need to be slow and conscience of what you are doing.
Most people discover that grilling takes much longer than they thought it would, this brings a lot of problems to the barbecue table, the person in charge of the barbecue gets hungry, people come to visit the grill and offer a lot of advice and tips and some people just visit to see how it is doing, because they start getting hungry. The best thing to do is know your plan, find out the time that the meat is expected to be ready, and start the fire 20 minutes ahead of time since increasing the fire is not a problem, but decreasing it might be a very big problem.
Have a little something to eat before you start, or throughout the cooking to keep you focused on the quality and not the time it take to cook, take the meat out from anything that keeps it cool about 30 minutes before you will load it on the grill, this will help the meat to cook ideally.
In most cases you would want the barbecue not to have any fire but only heat and at that point you need to decide if its warm enough, or needs more heat. To increase the heat you can simply blow into the fire or use something you can wave to make it grow, if you want to decrease the fire you can use a small amount of water to kill some extra warm places and reduce the heat, do not use a lot of water because if you do you run a very good chance of killing the fire altogether. If you are unsure about the heat you can place a small piece of meat and wait 10 minutes to see the effect.
Take the fat off the meat before you cook it, the fat can increase the fire when it starts to drip into the barbecue, and in some cases, if the fire is too strong it can result in the meat actually catching fire which is a catastrophe for the person who is about to eat that piece of meat. In any case, when cooking some kind of meat you never had cooked before you should always test the fire before you introduce all the meat to the grill, so start the grill ahead of time, test the meat for about 15 minutes and see if it’s the right heat for it.
