The Hottest Barbecue Tips and Tricks
The smell of summer is the hot breeze and the sizzling hot smoke of barbecue. This time of the year, the grill is out and the coats are in because warm nights are accompanied by laughter and good food. It is time to hang out in the balcony with your friends and family and battle out who makes the best delicious bbq recipes!
Gear up for an exciting barbecue season and be the best griller in your family with our barbecue tips and tricks.
Take the meat out of the fridge
Your barbecue meat mustn’t be frozen before it hits the grill. Take time to let the meat sit out at room temperature and defrost for about 20-30 minutes. Barbecued meat is easy to overcook and it will be tough and dry, that is why it should be cooked at high-temperature in a short time, and a frozen piece of meat takes longer to grill.
Season well
Do not be afraid of salt. Unlike frying, grilling needs more seasoning. Liberally season the meat with salt, pepper, and other spices you want before grilling.
Clean your grill plate
It is important to clean your grill plate before grilling. This will help you have a non-stick grilling because it has nothing to stick on to. Get scrubbing and oil and preheat afterward.
Preheat
Just like cooking in an oven, it is important to preheat your grill before cooking anything with it. It will help your meat cook nonstick and cook better since you are not letting the meat cook too long by waiting for the grill to heat along with the meat. It is also important to preheat the grill to kill any bacteria lurking in there.
Don’t touch it
Once you put the meat on the grill let it develop a crust before flipping or moving it. Moving it too early will make the meat stick to the grates. Also, avoid poking the meat to check if it is done. Give it the proper time to cook depending on its thickness and check with a meat thermometer instead.
Wait to Sauce
Let the meat cook to an almost done stage (whatever preference is done-ness you like), and sauce just a few minutes before you take them out of the grill. The sauce usually contains sugar and other thickening ingredients that burn easily so you do not want that cooking for a long time.
Use a thermometer
Using a thermometer will prevent you from poking your meat too much. Having a trusty thermometer will ensure you have perfectly grilled meat each time.
Let it rest
Invest in a cooling rack and place your grilled meat there and have a plate for the drippings. Letting your meat cool on a cooling rack will make sure your meat won’t turn soggy on a pool of juices if you cut it too early.
Clean your grill grate after cooking
It is important to clean the grill gate while it is still hot so that the burned bits will not stick and harden before you get to clean it. Also do not forget to clean the drip pan for accumulated fats to prevent flare-ups in your future use.
Now that you’re ready for barbecue season, check out this recipe for my awesome barbeque lamb!
