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Why is it that the people who volunteer to be responsible for grilling at a barbecue often ruin the meat by overcooking or undercooking? Either the fire was burning too hot or never got hot enough. Maybe they didn't use the vents correctly or trim the fat, so the meat catches on fire and you end up with an inferno in the grill. The cookout event then ends up meaning only eating coleslaw and baked beans, and we know that's not fun especially when you mouth is ready for real barbecue food.
You don't have to be an expert at all kind of meat grilling and fire building, but you do need some basic barbecue advice. You need to be slow and methodical by paying attention to what you are doing when it comes to controlling a fire, which is an important part of a successful barbecue.
Because there can be a lot of distraction at a barbecue, and everyone has there own barbecue tips for how to grill the meat, the person in charge of the grill gets distracted talking with other guests and may ruin the meat. The other thing that frequently happens is that it can always take longer than you think to grill the meat, so the guests start getting hungry or the person in charge is antsy because you are off the planned schedule. The best thing to do is start the fire 20 minutes ahead of the planned grill, barbeque time since it is harder to slow a fire down than it is to make it hotter.
Bringing the meat to room temperature by removing it from the refrigerator or cooler about 30 minutes before grill time will help the meat to cook ideally. In the meanwhile, make sure there are plenty of things to snack on while the meat is cooking.
In most cases you want coals, not open flames, to slowly cook the meat. You can determine whether you need more heat or not on the barbecue grill at this point. To increase the heat, it normally needs more circulation so you can simply blow into the fire or use something to fan the fire. If you want to decrease the fire, a small amount of water can help reduce the heat, just make sure you don't pour too much at a time, or the heat will be too low. The best barbecue advice would be to test the fire by placing a small piece of meat on the grill, barbecue and wait 10 minutes.
Fat drippings can cause the fire to flare up and get too hot, when it starts to drip into the barbecue grill, and in some cases, if the fire is too strong it can result in the meat going up in flames. Be sure to trim all fat on your meat, before placing on the barbecue grill, for this reason. If you are cooking meat you have never tried to barbecue before, you should perform the grill test mentioned above and test the results.
By following these barbecue tips, you should have a successful barbecue!
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