Summer is almost over, but here are a few Tips for BBQing we have learned.
Tips for BBQing
1. When using an acid-based marinade, be sure to use only containers made of glass, ceramic or stainless steel or use food-safe plastic zip-lock bags. Do NOT use an aluminum container – It creates a chemical reaction that can darken the food and the aluminum container.
2. Set the burners on high for at least 10 minutes before you start cooking. By pre-heating the cooking grids, they will sear the meat to give it nice grill marks, but more importantly, it will keep the meat from sticking to the cooking grate.
3. The temperature of your barbecue changes each time you open the lid and even the best temperature gauge will not react instantly. For the best cooking results, try to cook with the lid down as much as possible.
4. To prevent food from sticking to the cooking grid or warming racks you can spray or brush on oil before lighting or spray the food with a mist of oil before placing it on the grid.
5. Wood chips impart smoky, distinctive flavors to grilled foods. Soak chips in water for about an hour so they don’t burn, place your smoker box in with the cooking medium and cook your food like usual. Try earthy mesquite or spicy hickory.
6. Rub some flavor into your food! Dry rubs enhance flavor as opposed to tenderizing. A rub is usually a mixture of fresh or dried herbs and spices, sometimes mixed with an oil, crushed garlic or mustard, which is rubbed into the surface. Recommended for meats that require only a short time for cooking. Allow meat to cook for about 1/3 to 1/2 the total time before applying any basting sauce so you don’t “wash off” any of the dry rub seasonings.