Sometimes, going back to the basics of the craft is more than necessary. As we go deeper and deeper into the marinade waters of barbecue, some pitmasters might develop a bit of overconfidence. This is not exclusive to smoking and grilling and cooking and loving barbecue. It can happen to anyone, really, in any field, with any of their passions. That’s why we have decided to make a short list of do’s and don’ts of barbecue.
There are several aspects that we must consider as do’s and don’ts of barbecue, though. Instead of having an extensive list, we like to keep things simple. So, we brought 5 do’s and don’ts of barbecue that should help any BBQ enthusiast. From using the right type of charcoal to marinating, and from cheap grills to timing your saucing, we hope these tips help you improve your barbecuing skills.
Let the Grill Heat Properly: This is a particularly important step that some tend to leave behind. Letting your grill heat for at least twenty minutes will ensure the temperature is ideal to start cooking. You will also be able to identify the hotter spots and the colder ones, ensuring direct and indirect heat available.
Apply Oil on the Grill Grate: Besides keeping your grate clean, oiling it before using it is a must. You can use spray oil or with a coated paper towel. When we oil the grate, we will avoid having our food sticking to the grate.
Use Lump wood Charcoal: The fuel we use to fire the grill does have an influence on the taste of the food. We recommend using lump wood charcoal instead of briquettes. This way, you will be able to achieve that woodsmoke aroma and taste that briquettes just won’t.
Get Yourself A Nice Set of BBQ Tools: Just like with almost any other hobbies or activity out there, every pit master needs their tools. There are so many different accessories we can’t get to complement our grill, yet only a few are essential. Get yourself a pair of stainless tongs, a wire grill brush, a pair of barbecueing gloves, and a meat thermometer.
Get the Meat Out of the Fridge Beforehand: We want the steak to come to room temperature before we start preparing it. That’s why we should take it out of the fridge at least 20 minutes before grilling.
Go for A Cheap Grill: When choosing our first grill, falling for a cheap one is easy. We think that since we’re just starting, we don’t need a pricier one. Yet there is a difference between cheap and affordable.
Use Lighter Fluid to Start the Fire: Some might say that speeding up the process of firing your grill justifies the means. However, using lighter fluid to start your fire is never a good idea. The fire it creates will die soon, and you’ll want to throw more lighter fluid. Besides, the fluid smoke might impregnate your meat, and nobody will want to eat those delicious gasoline-tasting burgers, ever.
Randomly Throw Your Charcoal In: There are several charcoal configurations you might want to try, but the randomly-thrown-coal is not one of them. We encourage using different heat zones on your grill. This way, you can have an area of your grill to cook meat, and the other one to place meat that’s ready.
Add Barbecue Sauce Before Time: We tend to apply barbecue sauce to our meat right before we put in on the grill. However, since most sauces are sugar-based, they will burn and give the meat a crusty layer. Instead, we should apply the sauce after we’ve cooked the meat.
Forget to Chill and Enjoy Yourself: Barbecue cookouts are for celebrating special occasions, being able to spend time with our family and friends, and showing off our cooking skills, too. Sometimes, though, we might get carried away by it, and end up getting stressed because the charcoal is not heating up fast enough, or whatever other reason. Remember, barbecues are supposed to be a good time, for everyone involved, including the chef.
Keep in mind these do’s and don’ts of barbecue, and we’re sure your cookouts will be memorable, for all the good reasons.