You’ll need a high-quality barbeque, a little knowledge, and a lot of tried-and-true advice and techniques to dominate your grill!
We’ve all had bad BBQ experiences! Chicken wings that are blackened crisp on the outside and uncooked in the center. Your teeth hurt from a tough T-bone steak. Even your dog refuses to eat them and walks away disgusted. We also have a lot of BBQ recipes you can try.
Have no worries, we’re here to get you started and guide you on your path to success! You’ll never cook a bad barbeque again if you master these BBQ techniques.
It might take some practice and trial and error, but when you’ve mastered the flame, you’ll be the kings and queens of the grill!
First and foremost, you’ll need a high-quality BBQ burner to cook your meat properly. This is critical, and you’ve already passed the first test in your effort to become a BBQ master! It’s time to learn more about your barbecue and how it works now.
Two cast iron grills and a cast iron reversible BBQ plate are included with the Grill BBQ. One side is flat, while the other is made up of two solid grills. It’s better than those grill pans you buy from culinary supply stores!
The solid grill is ideal for foods or proteins that need to be seared, but whose spaces between the bars of an open grill plate might fall between. Or perhaps you don’t want fire to come into direct contact with it.
After that, we’ll talk about heat and fire, as well as what’s going on beneath those grills.
Barbequing food with a lot of fat might result in a flare-up. A BBQ flare-up may be reduced by keeping an additional burner on low heat so that you can move the meat to a different area of your BBQ if the flame starts to framerate.
As a result, rather than moving your meat from a hot area to a cooler area, you can keep it in the same spot and simply rotate it.
Another essential stage in understanding your BBQ is realizing that your barbeque does not have to be on full flame at all times. Chicken and fish, for example, are better suited to a medium or lower heat setting. When grilling on your backyard BBQ, it’s not always necessary to go hard or home right away. You have to be good at cooking meat safely.
Keeping your barbeque clean goes a long way toward producing a well-seared vegetable or fish rather than an oily blackened one.
Although cleaning your BBQ after cooking is recommended by every BBQ maker in the world, we realize that the last thing on your mind when you’re done cooking is to clean it.
Want to enjoy the meal with your family and friends, basking in their compliments on your BBQ finesse while clutching a plate and a cold drink?
It’s much easier to clean your cast iron grills after they’ve heated up. A wire brush or scrunched-up newspaper, along with a few half lemons, are also effective.
While you should always purchase the highest-quality meat and vegetables that you can afford, many of us do not have access to high-quality ingredients, particularly meat. We don’t all live near a fantastic butcher. So understanding how to soften your cuts is crucial. You can use food thermometer to check meat temperature and be accurate.
Tenderize beef with soy sauce or tamari to taste. Tamari is a non-GMO soy sauce that works well and does not leave any trace of soy taste when the meat is cooked.
However, if you’re not persuaded or not ready to give it a try, a common meat hammer will also suffice!
Finally, learning how to work with your BBQ and how it functions is the most important first step. Pay attention to how hot your BBQ grill plates get on low, medium, or high heat.
It’s time to bring out the grill and get cooking.