BBQ Cooking Secrets
Nothing beats fire up the BBQ and cooking outside! There's something primal about cooking over an open fire that can't be substituted with the convenience of a modern kitchen oven. Besides, the smoky taste added into your food actually adds something special for your taste buds. Close your eyes and picture the glow of the coals. Now imagine the sizzle when you put that steak down on the grill. I will wager that your mouth is watering, just considering it!
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For grilling, you'll require a medium hot flame. You can judge this from experience once you've got a few grilling sessions below your belt. At first it will be helpful to hold your hand slightly over the grill where you're going to set the meat and find out how long you can tolerate the heat. About a few seconds is good for grilling steaks and hamburgers. For cooking sausage on the grill, about three to four seconds is good, but you can also transfer it away from the direct heating, close the lid, and smoke using indirect heating it to safeguard the tender sausage casings out of dividing. Personally, I prefer smoking and will set the sausage on some foil in the heat and let the sausage cook slowly with a few onions and peppers. Spray on a little olive oil to keep things from drying out or use a drip pan with a liquid to get moist heat.
What Do I Need to Get Started?
To get started you'll need a fantastic grill. I won't get into the debate whether gas or charcoal is the best. Both have their pros and cons and I'd rather cook than argue! The greater surface area for cooking, the more versatile your grill will be for using indirect heat, and obviously you'll have the ability to cook more in one time. Don't be concerned if you only have space for a more compact grill. A small grill will cook amazing BBQ. Once you get to know your grill, it's characteristics will emerge and you're going to cook like a pro!
Choosing the Right Charcoal
Buy high quality charcoal! The cheap stuff burns too fast and you're going to wind up using more and spending more in the long term. You do not require gourmet charcoal, a quality charcoal such as Kingsford works just fine. To receive the best smoky taste, add a few wood chunks into the fire when using charcoal, or add water-soaked wood chips at a wood chip box using a gas grill. The wood chip box is vital to protect against the gas grill burners from becoming clogged with ashes. There are several distinct types of wood used for smoking: pecan, mesquite, oak, hickory etc... Experiment with various sorts of wood until you settle on your preferred.
The Secret to Great BBQ
So what's the secret to great BBQ? The secret is... heat control! The ideal heat depends whether you're grilling or smoking and what kind of meat you're cooking. For smoking meat, the ideal temperature is approximately 200 to 225 degrees cooked for a few hours. The cooking time will vary based on the size and shape of the cut of beef, however you will achieve BBQ greatness when you cook slow and simple. Real BBQ cooked meat has a dark reddish-brown exterior, a reddish-pink layer just beneath the surface, and a moist, but well done interior, all of the way to the bone. When properly cooked, the meat will be moist and tender with a smoky taste.
So there you go! The secret to BBQ is heat control. Cook when smoking on the BBQ and utilize quality charcoal along with your favorite wood smoke for extra flavor. Do not be afraid to experiment and make sure you try your favorite vegetables cooked out to go along with the main dish. Pretty soon, you will be a professional BBQ cook!
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