How to bbq
As a guest at numerous barbecue or bbq parties, you must have often wondered how to bbq. That sizzling sound of fresh meat being grilled over charcoal or wood fire, covered with the thick and delicious barbecue sauce is a treat to every sense in the body, isnât it?
Well it requires a lot of expertise to become a good barbecue chef and it also requires a lot of practice.
There is no denying that barbecuing is an art, which goes from the simple barbecuing over wood to using the state-of-art electric or gas grill. There are infinite methods of barbecuing meat and even the variety of meat that you can bbq is enormous in itself â you can bbq meat, fish, seafood, vegetables, bread, cheese and even fruit. In fact, you can prepare an entire meal out of a barbecue.
Many people feel disappointed after trying their hand once or twice at barbecuing. However, donât let that hold you back anymore. Announce your next bbq party, invite over family and friends and plan your bbq menu. Donât worry, we are there to make you an expert barbecue chef with the following tips and techniques:
Doâs and Donâts of How to Bbq:
1) Do not fill up the coals over the whole pit. Keep yourself a âcool spotâ on either end where you can move your food in case the bbq gets too hot or it flares.
2) Similarly, avoid filling up the entire grate with food. Keep an empty spot to move food that gets too hot.
3) Keep handy a spray bottle filled with water in case the flames get out of control.
4) In order to make most of the barbecue pit, bbq the food that cooks in no time when the fire is the hottest. Similarly, when the fire has cooled down, put on the food that takes the longest to cook.
5) Keep a close watch on the foods that have a tendency to drip fat because these cause the most of flare-up incidents. Such food examples are chicken with skin on, hamburgers and sausages.
6) Use tongs while handling meat on the grill, instead of the fork, which is good only for eating. Besides, using fork on the meat leads to the flare-up issue as it forces all the juices from them eat into the pit bottom.
7) Never press down your meat with a spatula. This is a common grilling mistake, which again squeezes the juices out of the meat, resulting in a dry and touch food item.
8) Keep in mind the meat-cooking times and temperatures. A table is given below for your ready reference:
â¢ Beef Brisket 9-12 lbs. 220 14-18 hrs.
â¢ Pork butt 5-7 lbs. 220 10-12 hrs.
â¢ Pork loin 4-6 lbs. 250 3-5 hrs. 155 deg.
â¢ Whole Turkey 9-12 lbs. 200 10-12 hrs. 165 deg. (thigh temperature)
â¢ Pork spare ribs 2 1/2 to 3 1/2 375 2-3 hrs.
â¢ Whole hog 75-90 lbs. 250 18-22 hrs. 165 deg. (ham temperature)
â¢ Pork loin ribs 2-1 1/2 lbs 375 2-2 1/2 hrs.
â¢ Whole Chicken 2 1/2-3 1/2 lbs. 325 3-4 hrs. 165 deg. (thigh temperature)
9) Decide the quantity of meat per person beforehand. You can follow a thumb rule of half a pound of boneless meat per person, which is usually more than enough. In case of meat with bones, you will have to decide for yourself.
Now that we have shared the barbecuing tips with you, there is one more thing that we would like to share with you. Barbecue Secrets Revealed is a collection of bbq grill tips, tricks and recipes, which you can use for a lifetime. Make sure that you visit the link and make use of the information for your very own successful bbq party.
(Photo Courtesy: www.sampsonclub.org, www.myrecipes.com, )