Take simple steps to make sure your barbecue is the talk of
the neighborhood. Barbecue grilling has never been as popular
as it is today. Gourmet has come to neighborhood barbecues.
Make sure you are keeping up with the Jones with these tips.
To ensure thoroughly cooked, yet moist, pork ribs, try boiling
them first (generally about 15 - 20 minutes). After boiling
place them on the grill and liberally baste with your favorite
Allow meat to cook on the grill long enough for the sauce
and the flavor of the grill to come through.
Drippings from pan provide great juices for basting or gravy.
Flavor to Meat
For great flavor variations, add 1 tsp or more of any of the
following to hamburg or meat mixtures - dry mustard, garlic
powder, oregano, savory or onion powder.
Marinades tenderize meat, keep it moist during cooking, and
enhance favor. Meat can be marinated for 2 hours at room temperature
or overnight in the refrigerator.
Lean ground pork is great for juicy burgers. Dress them up,
brush with barbecue sauce or keep them plain and simple.
When Barbecuing chicken with a tomato based sauce, grill the
chicken without the sauce until it is halfway cooked, then
baste with sauce. This keeps the sauce from burning onto the
chicken and ensures maximum flavor.
Overcooking your meat dries it out and reduces it's flavor.
On the other hand, don't under cook your foods. Raw meats
carry bacteria that may make you ill when ingested.
Baste the meat throughout barbecuing with the marinade, if
sugar content is minimal. Otherwise,
baste in the last quarter of barbecuing time, as sugar content
causes charring, thus drying out the meat.
Bring meat to room temperature before barbecuing, however,
the time the meat is out of the fridge should not exceed one
Never add salt until meat is cooked, as salt draws out the
moisture, causing Pork to become dry and tough.
If you can't find ground pork in the meat counter, ask your
butcher to grind pork from a shoulder butt or picnic roast.
Lean ground pork helps the burger keep its' shape while cooking.
Always store raw meat separately and on the bottom of the
refrigerator. Use a thermometer to check that your refrigerator
is working properly.
If you don't wear a watch, keep a small portable clock or
timer near the grill.
Great with a steak
Cut a red onion in half and blot cut halves on a paper towel
to soak up moisture. Place the cut ends face down in soy sauce.
Leave the onions in the soy for a few minutes then grill next
Wrap potatoes in tinfoil and place them among the charcoal
while you grill the rest of dinner. When potato is about 3/4
of the way cooked remove the potato, slice it open and add
a slice of onion. Then return it charcoal to finish cooking.
If using a gas barbecue, you can grill roasts evenly without
flare-ups by only turning on one side of the barbecue and
placing roast on the other side. When gas barbecuing, preheat
grill on high for 5-10 minutes. Then, adjust to desired cooking
temperature. Remember, it's the heat from the rocks that cooks
Using marinades or brushing sauces on the sausages will easily
add a gourmet flavor. Brush the sauce on during the last quarter
of barbecuing time. For a delicious change, lay whole sage
leaves, mint of bay leaves on the sausage, on the grill, or
even skewered between chunks of sausage.
tongs (not fork) for turning. Cook over direct heat on low
to medium, turning often. Don't pierce with a fork flavorful
juices can be lost, if the meat is punctured.
Indirect heat, with the barbecue lid down, is the most desirable
method to cook Pork Roasts. Pork is cooked when the internal
temperature reaches 160 degrees F (70 degrees C). Let the
meat rest for 15 minutes before carving to set juices.
Remember, it's the heat from the rocks that cooks the Pork
- not the natural/propane gas.
Try kabobs instead of large pieces of meat, such as steaks.
The less time the meat spends on the grill, the better. Kabobs
have short cooking times because meat is cut into small, bite-size
When making hamburgers, impress a thumbprint in the middle
of both sides of each burger. This keeps them from bulging
up while cooking, and they'll cook more evenly this way.
Francesca Black is contributing author and publisher to http://www.bbq-shop.net
an on nline resource that provides you with information, articles
of interest related to barbecues.