BBQ Grilling Equipment
Electric Barbecue Grills
BBQ Thermometers
Portable Barbecue Grills
Barbecue Apron
BBQ Smokers
Barbecue Grills
Barbecue Sauce
Rotisserie BBQ Pit
Wood Chips for BBQ
Smoker Chips
Barbecue Rub
Grill Brush
Grill Sets
BBQ Cutlery
BBQ Accessories
Grill Cover
Kabob Rack
Basting Brush
Meat Tenderizer
Marinade Injectors
Barbecue Utensils
Indoor Barbecue Grill
Barbecue Grate
Oven Mitts
Charcoal Can
Barbecue Rack
Burger Press
Meat Markers
BBQ Tool Sets
Industrial Barbecue Cookers

BBQ Cookbook Recipes
BBQ Chicken Recipes
Barbecue Recipe
BBQ Ribs Recipe
BBQ Sauce Recipes
BBQ Rubs
BBQ Tips
BBQ Salmon
BBQ Turkey
BBQ Pork & Pork Ribs
Barbecue Pits Recipes

BBQ Recipes


Barbecue Basics 2

OK, time to start grillin’!!

Here are my 25 most important tips...

Brush food with oil. This will prevent sticking. Olive oil is my choice. Don’t brush the grill, it will burn your brush!

For most meats, sear over high heat first, then move to lower heat to finish.

Turn often. I don’t care what the "experts" say! Don’t let too much juice accumulate on the top of the meat…you will only lose that juice once you turn it over.

When seasoning, larger roasts should be seasoned and then wrapped in plastic wrap and refrigerated overnight. Smaller cuts of meat should be seasoned 1- 2 hours prior to cooking.

If using a marinade to baste, BOIL it first!

For burgers…….

Mix the spices (salt, pepper, etc) before forming into patties.

Use only ground beef that has at least 20% fat (usually ground chuck). You need it for the juices!

Make an indentation in the center of the patty. This will eliminate the "plumping" in the middle.

Make 6 ounce patties that are 3/4-inch thick.

For steaks.......

Use only Choice or better cuts of meat.

Trim all surrounding fat.

When slicing, cut against the grain.

"Rest" the meat before and after grilling.

Allow the meat to come up to room temp prior to grilling. A

fter grilling, let the meat rest for 5-10 minutes before serving.

Salt just prior to grilling…..too soon and all the juices may be drawn out.

For poultry…….

Whenever possible, keep the skin on. It will help to keep the meat from drying out.

Season all parts of the chicken.

Work your fingers up under the skin and apply your rub/seasonings underneath. Then replace the skin.

Also, apply rub to the cavity area.

As far as flipping, generally, bone-in pieces need not be flipped, while boneless pieces should be flipped half way through cooking.

Trim all fat from exterior.

Use a meat thermometer to avoid overcooking skinless, boneless breasts.

165 degrees F is done and that is attained very quickly.

Try brining or injecting for dispersing extra flavor and moistness inside the bird. See article on brining.

For seafood…….

Use fresh when possible, but "fresh-frozen" is just as good and sometimes better than fresh!

Fish is done when the flesh turns opaque (this includes shellfish).

This is a better indicator than the old test of flakiness. Place a sharp knife between the meat sections and check.

When grilling shrimp use the jumbo variety.

You are less likely to overcook. Don’t use foil to cook your fish.

You need to get that flame broiled taste.

There are a couple exceptions….sole, dory and flounder are very thin fillets and will need some foil.

Well, this should be a good guide to get you going. Keep in mind, there are always a few exceptions to the tips above. But for starters, these will do!

Kevin Taylor


© Copyright 2006-2007 DR Management All Rights Reserved.