Learning to barbecue isn’t that difficult. These barbecue tips and techniques should help you get started. Before long, you’ll be barbequing all sorts of delicious foods like a professional!
One of the main things you should focus on when learning to barbecue, is how to prevent your meat from becoming dry and bland as you grill it. You can marinade your meats in your refrigerator for up to 24 hours. This helps hydrate and flavor your meat. You can also use what is called a “drip pan” filled with a bit of water. A drip pan is placed in a cleared area on the bottom of your grill to catch the grease drippings. This helps prevent flare-ups and when 1/2″ of water is added to the pan, it also helps hydrate your meat so that it stays juicy and delicious.
Another way to prevent your meat from becoming too dry, would be to use tongs or spatulas to turn your meat instead of a fork. Forks poke holes in your meat, which let’s the meats natural juices drip into your grill. This can also cause your meat to become too dry while grilling.
When applying BBQ sauce to your meats, one should always use a BBQ brush. The reason for this is to help maintain control of the sauce better. If one just spoons sauce on the meat, the sauce will drip into the grill. Not only does this waste sauce, but also the burnt sauce will add a somewhat “rancid” or “burnt” flavor to your meats.
When grilling vegetables, one should wrap certain types of vegetables in aluminum foil. Especially thicker vegetables like corn on the cob and whole potatoes. The foil helps hold in moisture, which helps prevent your vegetables from becoming too dry. Vegetables should also be grilled slowly over low heat, or one should raise their grates to move the vegetables further from the heat source. Once vegetables are done, they can be quickly seared to get that great grilled flavor!
