Barbecue Secrets You Should Know!

Author: max03@yopmail.com

What are some of the barbecue secrets of the pro's that you really need to know?  Some of them are actually quite obvious, and some not so much...let's start off with an obvious one.

Buy the best quality of meat you can afford!  Whether it's beef, pork, chicken, fish, or wild game--this is very important.  Yes, you can buy good quality wild game, but I prefer harvesting my own!

A good quality grilling rub would be next on my list.  These are just blends of herbs, spices, and seasonings that you rub on the meat before cooking, and sometimes more during cooking.  Some chefs consider this optional, but in my experience almost every kind of protein you cook can really benefit in flavor, juiciness, and tenderness.  Dry rubs work well most of the time, but you may want to consider adding a little moisture like oil to the outside of the meat to help the rub stick better.  And it's a good idea to let the rub absorb into the meat for at least an hour before cooking, up to 24 hours.  For fish 15 minutes should be just fine.  Be sure to use the refrigerator while letting the rub absorb in!

Next up, you need to know the difference between direct and indirect heat.  Direct heat means cooking directly over the fire, and works best for steaks and pre-cooked meats you just want to sear that smoky barbecue flavor in to.  So indirect heat just means cooking usually at a steady temperature but not directly over the heat source, kinda like an oven.  Obviously, direct heat is associated with higher temps and faster cooking--like steaks grilling!  Indirect heat is longer, slower, cooking with lower temps which is best for grilling brisket, grilling pork tenderloin, and rib grilling.

When cooking with the indirect heat method, usually you'll want to do some basting periodically to add even more flavor to the finished masterpiece.  It's best to use a thin, vinegar based sauce, especially if you're rib grilling.  The thicker barbecue sauces should be saved until after the meat is fully cooked, and applied just before the deliciousness goes into your mouth!

These are just a few of the basic barbecue secrets you really should know about before you attempt to create your next cooking sensation on the grill or slow-cooker.  I'll have a lot more for ya in future articles!  Until then, happy BBQ-ing...:-)

Mtn Jim Fisher believes there ain't nothing better than a good barbecue feast cooked up with creative flair and served to friends and family awaiting the supreme chef compliments that will ensue! You can learn more about the barbecue secrets he uses on his blog at these two URL's:

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