4 Secrets on How to Barbecue Chicken

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For years, we have heard of people who prefer boiling their chicken first before grilling. This may be convenient if downright safe, but it is also an effective means of having dried and bland chicken meat.

Believe it or not, you can definitely learn how to barbecue chicken using the easiest tips and the most kept secrets by professional cooks and chefs, no longer remain as hidden surprises.

1. As mentioned, stop boiling your chicken meat. Though this standard is also considered salmonella-free, this method somehow diminishes the true flavor of good old chicken. You may argue that learning how to barbecue chicken also means familiarizing oneself with the benefits of homemade sauces. Still, a well prepared marinade is no substitute for a perfectly grilled meat.

2. If you prefer boiling, you can still do so provided that you will boil the chicken for about 20 minutes. Preheat the grill. Afterwards, you can place the meat into the grill and brush them with your chosen marinade or sauce.

The objective is to brush the sauce over the meat for a more charring effect. In such way, you will have perfect-looking grilled chicken.

3. As always, never underestimate the power of marinades and basting sauces. If you want to know how to barbecue chicken and end up with a full-course meal, you have to learn how to properly use your seasonings and herbs.

You can opt to use the commercially-prepared sauces and other chicken rubs, which are very much available today. On the other hand, if you want an entirely new mix, you can try combining seasonings, herbs and other spices.

4. Aside from boiling your chicken before grilling, you can either roast your meat or cook it using a foil-covered grill. After marinating your chicken, you can either bake it at 350 degrees or try the more difficult process, which is covering the entire grill grate with foil. It is also advisable to spray the foil with some oil to prevent the chicken from sticking.

As for seasonings and sauces, you can always learn how to barbecue chicken using the most recent brands and items. Marinades are known to keep the meat juicy and flavorful while cooking. Options do vary as you have an array of choices in the form of Cajun or Creole marinades. Rubs, on the contrary, are more popular nowadays. In fact, these items are currently used by many professionals in their grilling. There are also sauces that make your chicken more flavorful such as the conventional barbecue sauces. In other words, there are so many things that you can use to learn how to barbecue chicken.

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Barbecue From A Kettle - Weber BBQ Smoker Secrets

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Smokers are smokers. grills are grills. If you want to slow cook a piece of meat and transform it into a smoky treat, you need a real bbq smoker. If you want to grill a great steak or hot dogs for the kids, you need a grill. bbq and grilling are different tasks and they require different tools. It's that simple.

Or is it?

You can actually do a very good job of smoking with a Weber kettle grill. While the spherical kettle model may not be a true Weber BBQ smoker, it can produce world-class BBQ when used in the right way. Here are a few Weber BBQ smoker secrets that will take you from being just another griller into the realm of world-class BBQing!

The Indirect Answer

The most important part of turning your kettle into a Weber BBQ smoker is understanding the importance of indirect heat. If you just toss your meat on the grate with the lid in place, you're not going to make a BBQ masterpiece. Instead, you'll end up with a diamond-hard chunk of overcooked carbon. The Weber kettle is made for grilling, after all.

The trick to using it for BBQ is to avoid subjecting the meat on the grate to high heat. Instead, you need to set things up so that the meat is subject to a consistent, lower temperature for a longer period of time. You can create that indirect heat arrangement in two ways.

First, you can simply place the coals on one side of the lower grate, placing the meat on the other. This will keep the meat from direct heat, but it will also expose one side of the meat to higher temperatures than the other. Thus, you can get the BBQ job done, but you'll need to rotate your meat frequently.

Second, you can create a slender ring of coals around the outside of the lower grate, placing the meat in the middle of the cooking grate. This strategy increases the risk of too-high temperatures, but will reduce the problem of uneven heat.

Keeping it Going

Real BBQ isn't fast. It takes a long time to smoke meat properly. As such, you'll need to maintain the temperature within your Weber BBQ smoker for a longer period than a standard supply of coals will allow.

The solution to this challenge is to regularly add new fuel to the smoky fire. You'll need to consistently add new coals to your heap (or heaps) throughout the smoking process.

Charcoal isn't Enough

Great BBQ comes, in large measure, from great smoke flavors. You may enjoy the smoky flavor of charcoal briquettes (some people do), but they're no substitute for real wood. You don't want to create a Weber BBQ smoker and to rely only on a bag of charcoals to create great, tender meat.

The fix is simple. Purchase and utilize wood chips in your favorite variety and make them a part of your cooking. You'll need to add them frequently, just as you will charcoal, to maintain both the ideal cooking temperature and to create the perfect flavor.

If at First You Don't Succeed

Your first efforts at BBQing on your kettle may not be perfect. That's okay. You'll learn from experience. Eventually, you'll discover your preferred method of indirect heat creation, what you need to do to provide a consistent temperature and the idea wood/charcoal mix to create perfect flavor. When you reach that point, you'll be happy with your "multi-function" unit. You'll still be able to grill like a champ and you'll have a top-notch Weber BBQ smoker at your disposal!

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Barbecue Secrets

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A tip for barbecuing

When you think about barbecue, what do you think of first? Which aspects of barbecue are important, which are essential, and which ones can you take or leave? You be the judge.

Here's a basic tip for barbecuing...

When cooking out with a gas grill it is seldom
necessary to use the highest setting except when
cooking with the lid up. Even then, with a good
cooker, it is doubtful you will ever need to set it
higher than medium.

I find that food cooked over medium heat with the lid
down as much as possible during the cooking time is
best. Cooking on the highest setting usually produces
meat that is too dry.

The only exception to this rule is when cooking steaks.
When cooking Porterhouse, Rib, or Sirloin I want the
lid up and the heat high so that the flames from the gas
lick the meat.

If your barbecue facts are out-of-date, how will that affect your actions and decisions? Make certain you don't let important barbecue information slip by you.

The drawback of using a gas grill is that it imparts
absolutely no flavor to the meat. To achieve the
barbecue taste you might want to try adding a bit of
hickory flavoring or 'liquid smoke' to half of a cup of
cooking oil directly on the meat just before it is ready
to serve. The meat will flame and char, giving it that
semblance of barbecue taste.

I also want flame-up because I like the flavor of a
steak kissed by flame. Liquid Smoke is a product that
is made by burning hickory chips and condensing the
smoke into a liquid form. The liquid is then scrubbed
and filtered to remove all impurities.

It's used to flavor meat poultry and seafood. Use
sparingly as liquid smoke is very concentrated and a
few drops can go a long way. You can buy it in most
grocery stores in the Barbecue and steak sauce section.

For more ways to fake real barbecue taste when using a
gas grill, and more specific tips, techniques, resources, and
recipes, check out
http://www.barbecueabc.visit.ws/.

As your knowledge about barbecue continues to grow, you will begin to see how barbecue fits into the overall scheme of things. Knowing how something relates to the rest of the world is important too.

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Learn Competition BBQ Secrets

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Ok, so we all know your not a competition bbq master, that's how you find yourself reading this. Or maybe you have been cooking for a while and are just looking for something "new" to cook. You should not let any fear you feel about learning something new deter you from trying to cook like a pro. Preparing food for your loved ones or for the competitive spirit inside you, is something that everyone needs help with now and then. I'm going to give you a couple of helpful tips, to move you along in your bbq journey.

Setting up the grill

The very first thing you want to do is make sure you start with a clean grill. This is so obvious, but it is so often over looked. If you start to cook without taken this into consideration, you are throwing all of that preparation right out the window. Make sure you coat the grate with things like vegetable cooking spray, or use cooking oil to make sure that tasty meat does not stick. Now for that old fire, make sure you throw in some mesquite, alder, or hickory chips over the coals. Use one or the other but not all. Make sure to prepare your fire an hour or so before grilling, charcoal is ready when it's about eighty percent grey in the daylight, and glowing red at night.

Chicken Help

Choose some thicker boneless skinless chicken breasts or regular chicken breasts on the bone. You then want to marinate with your favorite marinate(Basque is a good one to use) for about one hour. Now place the chicken on the cool side of the grill with thicker side facing the coals. Cover the chicken with a disposable aluminum roasting pan cook 6-9 minutes. Make sure to flip the chicken so the thinner sides face the coals and continue grilling covered 6-9 minutes. Finish cooking the chicken over higher heat coals until dark grill marks appear, 1-2 minutes on each side. If you missed marinating prior to grilling then this is when you can add some bbq sauce, to each side and still cook 1-2 minutes on each side.

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Secrets That Will Help You Barbecue Like a Champion

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Every year in Kansas City, MO a hundred thousand people flock to the prestigious American Royal barbecue competition to eat, drink, and listen to live music with the fantastic aroma of barbecue smoke in the air. Over the course of 3 days, around 500 teams from all over the world will compete in what has become known as the World Series of barbecue. If you've ever been to one of these as a competitor or a spectator, then you know what I'm talking about. I've had the pleasure of competing in the American Royal and I can't describe to you the incredible feeling of having your name called when award winners are being announced. It truly is the highest honor in barbecue competitions.

If you are reading this article, you are no doubt a lover of barbecue. Perhaps you compete on a team, or maybe you just like to grill burgers in your back yard. Maybe you have tasted fantastic slow smoked barbecue in a restaurant and wondered how it is done. What if I was to tell you that the champions of barbecue competitions are regularly turning out barbecue that tastes better than ANY barbecue you've ever had in a restaurant? And what if I was to tell you that you could learn to cook this way too? Imagine what it would be like to be able to prepare barbecued ribs that fall off the bone, smoky chicken that melts in your mouth, amazing pulled pork and juicy beef brisket for family and friends that would absolutely blow them away! I'm telling you it can be done and your barbecue parties will never be the same again! You'll be taking barbecue to a whole new level!

Here are some secrets and tricks used by the champions that you can begin using yourself:

Make sure the temperature in your smoker runs at about 225 degrees. Keep it as close to this as possible. This is particularly important with beef and pork. Chicken and turkey tend to do better at 275-300 degrees.
Use a rub first before putting your meats in the smoker. There are some great rubs available that you can buy or you can make a basic rub using kosher salt, black pepper, chili powder, onion powder, garlic powder and brown sugar. Experiment and make your own secret rub!
Before applying the rub, spread a very thin coating of plain yellow mustard on pork shoulders and ribs. This does several things: Helps the rub to stick, helps form a nice flavorful crust on the meat, and can even help tenderize the meat because of the acids in the mustard. Don't worry if you don't like mustard. I promise you will not taste it!
When smoking chicken and turkey, you will get much juicier and more flavorful results if you soak them in a brine solution first. Simple brine is made with a cup of kosher salt dissolved in a gallon of water. Use this salt to water ratio to make enough brine for the amount of poultry you are soaking. Chicken should be brined for a couple of hours and turkey can be brined overnight. Just be sure to rinse the brine off and pat the poultry dry before you apply your rub. And also make sure the brine is ICE COLD!

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