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 Below are some basics whether you are smoking or
grilling.
Michael 'Medium Rare' O'Donnell with Cave Tools: Michael offers five
tips you should use every time you barbecue when grilling.
5 Barbecue
Tips You Should Always Remember When Grilling
1 - Cleanliness - Wash every thing that comes in contact with raw
meat. Do not reuse the raw meat plate.
2 - Experiment - Try different cuts of meats, spices and flavors,
grills and smokers, and different styles of food preparation.
3 - Prepare the grills cooking surface - Clean with a grill wire
brush, rub fresh cooking oil, or as one grill master suggested, he
likes to rub with a piece of beef fat over the grill surface. It
keeps food from sticking and adds flavor.
4 - Wait to season meats with salt - Salt draws moisture out of
meat, so wait till near the end of cooking.
5 - Keep a mist bottle near by - A spritz of water over coals can
help control flare-ups by cooling down hot coals. This is not for
gas grills.
Top 10
grilling tips from Summer Kitchen TV
10 - Food safety - Handle raw meats separate from other ingredients
- wash your hands after handling raw meats - don't let uncooked
meats stand at room temperature more than an hour. If you marinade
for longer than 30 minutes, put meat back in the refrigerator and do
not reuse dish later.
9 - Use a marinade or rub - These add flavor and tenderize. Vinegar
and fruit juice marinades contain acids that reduce marinade time.
8 -Tools - Invest in some long-handled tools: spatula, tongs,
basting brush. Use tongs to flip meats to keep juices from escaping.
7 - Use high heat - Preheat a gas grill 10 min on high. If using
charcoal, coals should have a coating of white ash before you put
meats on the grill.
6 - Use both direct and indirect heat - Begin by searing each side
of meat over high heat, it may cause some flare-up, but that adds to
the searing process; move to indirect heat for internal cooking to
continue.
5 - Control flare-ups - Trim excess fat to one-quarter-inch, reduce
the amount of oil in marinade, move meats to indirect heat when a
flare-up occurs, or lower the lid to dampen flame; if using charcoal
a mist of water can be used to cool down coals.
4 - Use wood chips for smoke flavors - fruit and other wood chips
placed in a metal box or aluminum foil add flavor. Herbs such as
rosemary and garlic also enhance flavors.
3 - Don't crowd the grill - Dry heat needs to circulate around each
piece of meat to cook.
2 - Know when it's done - You want a nice browned crust. One-inch
steaks and chops take 5 - 7 minutes per side. Use an instant meat
thermometer - medium rare steaks should have a temperature of 145
degrees F, chicken 160 - 170. After taking off the grill, cover all
meats with foil and let rest five to 10 minutes.
The # 1 tip to becoming a grill master - Grill your vegetables.
Sugars caramelize on the grill for deeper richer flavors.
The following short video is offers five barbecue tips from the Pit
Masters
5 Barbecue
Tips from the Masters | Potluck Video
1 - Cooking styles - Referencing great barbecue through smoking,
Garry Roark of Ubon's Barbecue, MS, gets right to heart of it, "I
would say slow and low on the smoke."
[to top of second column] |
 Jean-Paul Bourgeois of Blue Smoke, a New York City
master further defines barbecuing, "It takes time and it's different
from grilling; grilling is short and sweet and hot. Barbecue is low
and slow.
Mike Mills of the 17th Street Bar and Grill, Murphysboro offers his
biggest tip,
"Don't keep turning your meat, don't flip it" It dries out the meat.
2 - Buy high quality meat - Scott Roberts of Salt Lick, Bar-B-Que
says always start with a high quality piece of meat. He suggests
brisket, which has a little more fat. Fat keeps it from drying out
and takes the smoke better.
Patrick Martin of Martin Bar-B-Que Joint, Nashville, TN firmly
agrees, "Take the time and spend the money for the right cut of
meats without question, because it does make that much of a
difference."
3 - Use wood - Different woods have different characteristics -
cherry, apple, oak, pecan - all have different nuances smoke."
4 - Use a rub - Patrick Martin identifies that the base for rub is
salt, sugar and pepper. This simple base of three ingredients makes
a great 'bark' all by itself. From there you may also consider other
ingredients "to match the flavor profile you are looking for," he
says and offers these few ideas, "cinnamon, cayenne, chili and
garlic powder; it's what ever you want to taste."
5 - Use a whole animal - Rodney Scott of Scott's Bar-B-Que,
Hemmingway, SC enthusiastically recommends trying it. His only
advice, "be careful how you cook it, so all parts get done. Have fun
with it and don't be afraid to try anything."
It may seem simple, but there is an art to grilling a burger that
will give you consistently good results. Head Chef Karl Engel of the
award winning barbecue team "Pigcasso" gets you started with
grilling basics in the series
The Art of
Grilling: How to grill a burger
Fifty-five burger recipes You won't
believe this, or maybe you will.
Potato Bombs
by the BBQ Pit Boys
is loads of fun to watch, and no doubt the potatoes taste great with
your preferred choice of ingredients. Caution: Watching this group's
entertaining videos may be addictive and their recipe will not be
found in any 'diet' books. They are fun, creative, and their zest
for simple pleasures in food and life shine through.
If you run through these or want more variety, you will easily find
many more recipes on YouTube and the web to inspire your grilling
this season. Try some new things and have a great time this season
and always!
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