BBQ Cooking – Tips and Tricks
Here is my first kitchen element Why? Because I like things to be simple and easy for people. When I was practicing law, my goal was to keep contracts simple. I often tell clients, if you can’t understand what I’ve written, I’m trying to scam you! Unlike the days of yore when Lawyers charged by the word. So if I get complicated on my blog it’s because I’m an idiot and I don’t know what I’m talking about!
Also, I love to eat. Being very particular about eating good food, I had to learn to make it myself. I hate substandard rates, and waiting in line and paying good money to be disappointed is not my thing.
Anyway, being summer, I thought Barbecue is a good way to start.
So here are some secrets to a GREAT barbecue.
First, very obvious, CLEANSED your grill. So many times you see accumulated ashes from various barbecues inside the grill rotting the interior and adding carcinogens to your food! Also use oil on the grill surface, whether it’s cast iron or ceramic, to prevent sticking. But oil on top of fat equals residual aftertaste, so oil a CLEAN grilling surface.
Sauce/Bastar.
NEVER, put your sauce until the meat is almost cooked, the caramelization of the sugars in the sauce causes it to burn. Rub, really rub, your meat with your seasonings, including BROWN SUGAR, and marinate overnight if possible, BUT remove excess sauce before cooking. Also proof your meat with foil for 10 minutes after removing from heat to relax the meat and let the juices come back in for more flavor.
Rub.
Ideally, you should learn to create your own rubs. The real reason a marinade works better than sauce alone is that it creates tears in the meat that allow the flavor to go deeper than just the surface. You need to create a coarse dressing using things like coarse salt, ground black pepper, etc., to create these tears so that your sauce and your paprika, turmeric, etc. can actually get in while sitting in the fridge overnight.
Cooking time and time
The longer meats like beef and pork cook, the more tender they become. The time must be in accordance with the cut of meat and the temperature used. I generally like 300 degrees and 2 ½ to 3 hours. Chicken is much less time. What about direct and indirect heat? Many people don’t realize that you can use smoke bags made from wood chips in a barbecue over direct flame, as long as the meat is not over flame. It takes longer but the flavor is heavenly and you avoid using charcoal for the smoke effect.
Avoid flare-ups and burned meat
Going fat side up is an easy way to avoid this challenge for newbies, or even veterans. You can even remove chicken skins before grilling to prevent this. Whuuuut, that’s how tasty! Yes, but I didn’t say throw them away. You can make them separately over low heat!
When using cedar planks I like to soak them for at least 3 hours and with skewers 1 hour. They don’t burn if you soak them. And I only use the boards once, they are expensive and the woody flavor is optimized. Reusing can make your meat taste like burnt wood!
It really is about the chef and what you want to create. An important key is to prepare ahead of time so you can spend as much time as possible with your guests instead of slaving away with a hot flame while everyone else is having fun. After all, what is excellent cuisine without the social aspect that complements it, while, of course, receiving accolades?
Next article, some treats like bacon wrapped corn!