Tips for Better Barbequing
Some often overlooked basics of BBQ cooking.
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With a few hints and tips your barbecue cooking will be perfect every time.
- Make a few small nicks in the sides of thin pieces of meat, particularly if there is sinew around them, to prevent them curling during cooking.
- If you have marinated food prior to cooking, make sure it is well drained (or even pat dry with paper towel) before cooking. This prevents moisture stewing the food.
- If you want to use leftover marinade as a sauce, it must be boiled first to kill bacteria from the raw meat.
- To ensure tender, juicy meat, always rest it after cooking. A general rule of thumb is to rest for half the time the meat was cooked. Put it in a warm place and cover loosely with foil while it rests.
- Having the right BBQ recipes. When you’re cooking on the grill, having the right sauce or rub can make or break the meal.
- Soak bamboo or wooden skewers in water for about 20 minutes before threading on the food. This prevents them from burning. If using metal skewers, oil them first to make it easy to remove the cooked food.
- To prevent sticking, lightly oil the meat, not the barbecue, as the excess oil will burn and smoke unpleasantly.
- Remember to thoroughly clean your barbecue after each use, so it is ready to go next time you want to use it.
- If using a gas barbecue, check the bottle well in advance of cooking to make sure there is enough gas left for your needs: many a meal has been delayed by unscheduled trips to fill the gas bottle!
- Turn off the gas after each use.
- Gas bottles should be kept in a well ventilated area.
Originally Published: June 07, 2010