How to BBQ Better - Tips For the Amateur BBQer Who Wants to Improve!

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Everyone who owns a bbq probably wishes that they knew how to bbq better. Are you one of them?
Most of the time it is the small things that can turn an average BBQ into a brilliant BBQ and here we have compiled some BBQ tips to help you go from amateur BBQer to professional BBQer.

Tip one: make sure your meat is at room temperature before you put it on the BBQ. If you BBQ cold meat then it won't cook evenly and you end up burning the outside and having no heat in the centre of your meat.

Tip two: after you BBQ your meat make sure you allow it to rest in a warm place, off the BBQ. Resting meat allows the juices that have been pushed to the centre of the meat during cooking to redistribute through the meat ensuring it's more tender and juicy.

Tip three: most BBQer's know that you should only turn your steak once. Over turning meat on the BBQ will lead to meat that is tough and chewy, and no one likes that.

Tip four: sausages are a favourite at most BBQ's an in almost all cases sausages has been speared with a fork to avoid them bursting. This is actually a BBQ no-no as when you BBQ sausages with holes you are letting the moisture escape from the meat and allowing the fat to drip onto your BBQ's flames. Sausages end up being dry and shrivelled and you risk a fat fire at your BBQ. BBQ your sausages without the holes and see if you can taste the difference.

Tip five: cleanliness is next to godliness, especially at a BBQ. Keeping your barbecue clean of old fat, dead insects and decaying food will mean your next BBQ will be fresh and clean, and guests won't be able to taste the residue of the last BBQ. Also, it is very important to know that BBQs are notorious for incidents of food poisoning. To avoid sick guests be careful of cross contamination, especially with raw and cooked food. NEVER put cooked food in a place where raw food was.

Tip six: BBQs can often be the same thing over and over - steaks, sausages, hamburgers- so why not be adventurous with your next BBQ? Try different types of dishes or even different types of BBQing styles, for example slow cooking, using dry rubs on meat or even smoking. Your guests will definitely be impressed at your next BBQ.

Ready to use each of these BBQ tips? Then why not organise a barbecue for next weekend. BBQing better is not hard and by following these tips your friends and family will definitely crown you Barbecue King. But remember a BBQ King is only as good as the BBQ he cooks on so invest in a high quality BBQ that won't let you down.

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Barbecue Tips For Better Taste

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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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