Unique Content Article: How To Make The Best Barbecue

How To Make The Best Barbecue

by Robert Blackmore

Having the best barbecue grill does not necessarily mean that you know how to barbecue properly. Here are a couple of tips and tricks so that you get the most out of your barbecue:

-- Well-oil the grill before grilling or roasting to stop food from sticking.

-- Marinate meat at room temperature for 2 hours or overnight in the fridge (highly recommended). Remove the meat (unmarinated or marinated) from the fridge and allow to sit at room temperature for less than an hour.

-- Use a spatula or tongs to turn the meat. As much as possible do not pierce the meat since it will only allow the juices to be lost.

-- Preheat a gas barbecue grill for 5-10 minutes on high before bringing it down to your desired temperature. Turn on one side of the grill while cooking the meat on the other side.

-- For charcoal barbecue grills, start lighting up the coals 30 minutes before cooking to allow them to release an even amount of heat.

-- If the marinade you used has low sugar content then by all means baste the meat during the entire process. However, if the marinade has high sugar content, better baste during the last few minutes before you remove the meat. This prevents the meat from being dried or charred.

-- Do not put salt on the meat before grilling. Adding salt draws out the moisture and you will have dried up meat on your hands after cooking.

-- Grill burgers that are made from lean ground pork since it binds well.

-- There should be spaces in-between the meat pieces when grilling kebabs to allow heat to evenly penetrate the food.

-- The best way to cook pork roast is with the barbecue grill lid down. Don't forget to place an aluminum drip pan containing water below the meat to avoid unwanted flare ups.

-- Make sure the coals have low to medium heat when cooking steaks and chops. Turn the meat with a tong or a spatula, never a fork.

-- Precook ribs in simmering water for 15 minutes then grill over low to medium direct heat. Turn and baste often to prevent charring.



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