Knowing the Basics for a Good Barbecue

knowing the basics of good barbecueIt is time to make a visit to the grocery store for a bag of charcoal, hotdogs, hamburgers, and whatever else catches your fancy. Unfortunately, it seems every time food is put on the grill, something almost assuredly burns. For this reason, there are a few tips and tricks that one can keep in mind to ensure their fare is the best on the block, leaving friends and family with a full stomach and begging for your secrets.

Gas or Charcoal
There is an ongoing battle between backyard barbecue purists on the subject of gas grills versus traditional charcoal grills. Each side has their own reasons why one is better than the other although one can learn to cook on either grill with ease. A gas grill may be the easiest to get used to as after a few uses one should know how to adjust the heat controls where the food does not burn. Charcoal grills can be slightly more complicated. The heat that is given off by a charcoal grill depends on the size of the grill and how much charcoal was used. Also, some charcoal grills may have adjustable heights for the charcoal pans, which will also affect the amount of heat projected onto the food. It may take awhile for one to understand how much charcoal to use for different foods. As a general rule of thumb, hotdogs and hamburgers need very little charcoal. Cooking four hamburgers and a few hotdogs will only use twenty briquettes of charcoal. However, larger cuts of meet such as steak may require more heat for a longer duration.
Rubs Versus Marinade
Another clash between barbecue enthusiasts is the debate on whether to use dry rubs or liquid marinades. Barbecue purists tend to lean more heavily toward dry rubs on most meats while the more contemporary grill master uses liquid marinades or both. Dry rubs consist of a large amount of seasonings such as garlic powder, onion powder, salt, pepper, and other spices. These are rubbed onto the meat before grilling. Liquid marinades, which can be bought already prepared or made at home, are applied to the food before and sometimes during grilling. A very popular basic marinade for red meat may be garlic, red wine, a dash of olive oil, salt, pepper, and onion powder. This liquid marinade is great to use twenty four hours prior to grilling.
Types of Food
There are many foods available to the average consumer that cook wonderfully on the grill. The grill is not only for cooking meat and works well for asparagus, corn, all types of peppers, and even squash and zucchini. For grilling vegetables such as peppers, asparagus, and squash, a teaspoon of olive oil coupled with some type of all seasoning is a great marinade to use before grilling. It keeps the vegetables moist and allows the seasoning to cook without burning. Most vegetables work great on the top shelf, where they can cook throughout the duration of other foods. Corn can be grilled with or without the husk. A very popular method for grilling corn is to shuck the hull away from the corn but not entirely off. Rub the corn down with a butter spread, add a little salt and pepper along with a bit of Parmesan cheese and re-wrap the husk around the cob. Meats are the most popular food people cook on their grills. Whether it be hotdogs, steak, chicken, beef, or many other types of meats, they all do well. Although meat can be used with a variety of seasonings such as the aforementioned marinades and rubs, many people enjoy cooking meat plain as well.

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