BBQ Tips and Tricks You Need to Know

When the summer season arrives, what could be better than healthy grilling with loved ones? Here is some advice to help get your barbecue started.

1. Preheat the grill

After 10 to 15 minutes, your grill should be heated and ready to use. Make sure that the coals are glowing red or all of the gas burners are on high so that the temperature under the lid reaches 500 F/ 260 °C.

Not only does preheating your grill make it easier to brush away any food particles, but it also prevents future sticking and ensure sear marks.

2. Keep your grill clean

If there are any bits of food stuck to your cooking grate, and the grate is hot, then use a stainless steel brush to clean it. This step isn’t just for cleanliness. It also prevents your food from sticking in the future.

Note: Please replace the brush if there are loose bristles found on either the cooking grates or the brush itself.

3. Keep the grill lid down

Here are four reasons to keep your grill lid closed.

• It prevents the grates from cooling down and searing the food.
• Not only does it speed up the cooking time, but it also locks in moisture so your food doesn’t dry out.
• The steel grid in a grill’s lid protects you from the smoky vapor that forms when fat and juices meet high heat.
• This prevents flare-ups by limiting oxygen.

5. Direct vs. Indirect heat grilling

When the food is placed directly above the fire, it cooks through more quickly and evenly, making it ideal for small or delicate items that will be done in 20 minutes or less.

For larger, tougher cuts of meat that will take more than 20 minutes to cook, indirect heat (where the fire is on either side of the food) works best.

6. Grilling time and temperature

Overcooking your food is easily avoidable by monitoring both the temperature of your grill and the amount of time you spend cooking. Remember to set a timer!

The length of your cooking time will increase if you are grilling in a colder environment or at a higher altitude. If there is strong wind, it will lower the temperature of a gas grill and raise the temperature of charcoal grills.

7. Maintaining grill temperatures

The temperature inside the grill is controlled by the dampers on top and bottom of the grill. More air flowing into the grill means a hotter fire that will need replenishing more often.

To slow down how quickly your fuel burns, close the top vent halfway and keep lid on as much as possible. The bottom vent should always be open when grilling so you don’t put out the fire entirely.

Charcoal briquette fires will usually lose about 100˚F of heat in 40 to 60 minutes, and lump charcoal fires will decrease in temperature even quicker.

Different from charcoal grills, gas grills have individual control knobs that allow you to adjust the heat as needed and create different zones for indirect or direct cooking. You can maintain low heat levels around 200˚F or crank it up high over 550˚F with ease.

8. Tame the flame

If you have too many flare-ups, it can ruin your food. Keep the lid on as often as possible to limit the amount of oxygen that enters the grill, this will help put out any fires. you also need other BBQ essentials to cook.

If the flames are getting difficult to control, move the food over indirect heat for a little while until they die down before moving it back.

9. Caramelization is Key

One of the main reasons people love grilled food is its unique flavor. To get the full seared taste, use the appropriate level of heat and don’t turn the food too often.

By waiting, you allow for caramelization to happen, or browning. This process produces hundreds of different flavors and aromas that make grilled foods so special. As a general rule, only flip your food once while it’s cooking!

10. Let the meat rest before eating

Once you’ve taken your meat off the grill, give it a few minutes to sit. This will help keep the juices in and stop the meat from drying out.

Only cut into it when you’re ready to serve and eat immediately. Also, avoid poking holes in your food while it’s cooking; use tongs or a spatula instead if you need to turn it over.