How to be the BBQ Meister!!!
It’s really not rocket science to cook up a decent backyard barbeque but with these few tips I’m going to share with you, you’ll be known as the BBQMeister to your family and friends!
It mainly comes down to the correct preparation and a bit of organization.
Before you fire it up I recommend rubbing the grates of your grill with oil, this will stop your food sticking to the grill and also save a lot of time when having to clean your grill after the barbeque.
My next tip will also save on the boring cleaning tasks after your guests have gone home and that is to line you barbeque tray with Aluminum foil, doubled over and turned up at the edges to form a tray shape, this will make sure that all the stuff that drips into the tray is collected and easy to remove later.
Take your meat out of the refrigerator 30 minutes before you plan on grilling it, by doing this the meat should be easier to cook.
You don’t want your guests waiting around for ages not eating once they arrive so make sure that you pre-heat your barbeque, this means with a gas barbeque switching it on a high setting for 5 to 10 minutes or if you are using a charcoal barbeque you will need to light the coals about half an hour before you plan to start cooking.
Something I always do is find myself a helper one of the areas where I always find something goes wrong is when I have to go and find a beer for ‘Walt’ and get distracted by something else and find that I’ve managed to burn the sausages. So while you are dealing with the important things like putting the meat on the BBQ your assistant is handing out drinks and snacks and keeping your guests entertained. If you need to leave the BBQ at any point you will instruct him or her on what to do.
So let’s get on to the actual cooking.
Make sure you have the correct tools for the job, for instance never use a fork for turning meat as the juices will escape and you’ll end up with a dry old piece of shoe leather rather than a succulent steak! Tongs or a spatula or both are what you should be using.
My next must-have tool is a meat thermometer this is especially important if you have thick cuts of meat, this will mean that you never undercook your meat or have to guess when you think it is cooked.
You will have needed to marinate your meat for ideally a day before the BBQ so that the flavors go deep into the meat. What many cooks forget to do though is remove the marinade from the meat before you put it on the BBQ, the flavor should have permeated into the meat and if you leave a lot of marinade on the meat it will end up like charcoal.
This next tip is pretty obvious but make sure that the smaller pieces of meat are cooked indirectly at the edges of the grill and the large cuts or pieces in the center where there is more heat. If the smaller pieces get cooked first you can also wrap them tightly in foil and put them on a low heat in the oven until the rest is cooked.
My final bit of advice is to enjoy yourself, this is a BBQ not your day job if something goes wrong to make the best of it and pass round a few more drinks and nobody will notice. Happy Barbequing!!
Salted butter vs. unsalted butter. Butter is available both with and without salt. The salt is added for extra flavor and to help preserve it so it has a longer shelf life. The problem is that sometimes the salt in butter can be more than a recipe needs. Choosing unsalted butter gives you more control over how much salt your dish contains. If you only have salted butter, the best thing to do is omit approximately ¼ teaspoon of salt per ½ cup (one stick) of butter used in the recipe.
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