What is the best thing to owning the best barbecue grill? It is producing the best barbecue. Read on so that you'll know how to make the most out of it:
-- 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.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- 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.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- Baste meat during the entire cooking process if the marinade has low sugar content otherwise leave the basting until the last few minutes before the meat is fully cooked.
-- 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.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- 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.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- Want to have a perfectly grilled rib? Precook them for 15 minutes in simmering water. Grill over low to medium direct heat. Frequent turning and basting will help avoid charring.
-- 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.
-- Always use a spatula or a tong to turn the meat. Using a fork or anything that pierces the meat is a big no-no. Piercing the meat will let its juices flow out, and you will have dried up meat on your hands.
-- 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.
-- Light up the coals for a charcoal BBQ grill at least 30 minutes before you actually start to barbecue.
-- Baste meat during the entire cooking process if the marinade has low sugar content otherwise leave the basting until the last few minutes before the meat is fully cooked.
-- 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.
-- Leave spaces in-between the meat pieces on the skewer so that when you grill the kebab the heat can evenly penetrate and properly cook the meat.
-- 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.
-- Always grill chops and steaks over medium heat. Use a spatula or a tong to turn the meat.
-- Want to have a perfectly grilled rib? Precook them for 15 minutes in simmering water. Grill over low to medium direct heat. Frequent turning and basting will help avoid charring.
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Finally, be careful not to burn your hands or wrist, by using heat resistant mitts. And check out the author's website about the newest barbecue accessories.
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