Tips for Better Barbecue

Tips for Better Barbecue

We all know that for some reason, a large number of people volunteer to be in charge of the grilling and barbecue at every event where this option is available, and that many times the barbecue is destroyed for a variety of reasons, such as the fire being too strong, the wind causing the fire to spread, the meat being undercooked, and so on.

Knowing how to grill properly does not involve being an expert in all types of meat grilling and fire construction; rather, it involves just following some very basic principles for how you use the grill and some fire advice. Controlling the fire is a fundamental guideline you must follow if you want to have a greater chance of eating a perfectly grilled steak, and it is also the hardest to follow; you must be slow and mindful of what you are doing.

Most people discover that grilling takes much longer than they anticipated, which causes a slew of issues at the barbecue table: the person in charge of the grill becomes hungry, people come to visit the grill and offer a variety of advice and tips, and some people simply come to see how it is doing because they are hungry. The best thing to do is prepare ahead of time, find out when the meat is anticipated to be done, and start the fire 20 minutes ahead of time, since raising the fire is not a problem, but lowering it might be disastrous.

Have something to eat before you begin, or during the cooking process, to keep you focused on the quality of the meat rather than the time it takes to cook. Remove the meat from anything that keeps it cold for approximately 30 minutes before loading it on the grill, as this will enable the meat to cook optimally.

In most circumstances, you want the grill to have no fire but simply heat, and then you can determine if it is heated enough or requires additional heat. To increase the heat, simply blow into the fire or wave something to make it grow; to decrease the fire, use a small amount of water to kill some extra warm places and reduce the heat; do not use a lot of water because you risk completely extinguishing the fire. If you are uncertain about the heat, throw a little piece of meat in the pan and wait 10 minutes to observe how it reacts.

Remove the fat off the meat before cooking it; the fat may raise the fire when it drips into the grill, and in certain situations, if the fire is too intense, the flesh might catch fire, which is a disaster for the person who is ready to consume that piece of meat. In any event, when cooking a new kind of meat, always test the fire before adding all of the meat to the grill, so start the grill ahead of time, test the meat for approximately 15 minutes, and check if it's the proper heat for it.

Summary:

We all know that for some reason, a large number of people volunteer to be in charge of the grilling and barbecue at every event where this option is available, and that many times the barbecue is destroyed for a variety of reasons, such as the fire being too strong, the wind causing the fire to spread, the meat being undercooked, and so on.

To know how to grill properly, you don't have to be an expert at all types of meat grilling and fire construction; you only have to follow a few simple principles...