May is National Barbecue Month! Celebrate by reading these helpful tips and then firing up your grill! What tips, tricks, techniques, or recipes can you offer to fellow BBQ lovers?
- Make sure you plan ahead. Different meats have different cooking times, and you also have to factor in prep times.
- When cooking ribs, season them with your spice rub the night before. This gives plenty of time for it to penetrate the meat and give it plenty of flavor.
- If you’re barbecuing away from home (such as on a camping trip or for tailgating), you can toss your meat and marinade in a plastic, zippered bag and freeze. As it defrosts over time it also marinates—as well as keeping your cooler cold!
- Don’t cook cold meat! Always take it out of the fridge at least 20 minutes before cooking.
- To make your grill non-stick the natural way, cut an onion in half and rub the cut side on the heated grill gate.
- The best way to barbecue foods is low and slow. Don’t make the mistake of burning it while leaving the middle uncooked or drying it out! Sear the meat on a high heat first, and then reduce the temperature.
- Offer delicious and healthy alternatives to meat, such as corn on the cob, asparagus, and mushrooms, all of which taste great on the grill! Make sure you brush them with oil and spices just as you would meat.
- Don’t move the meat around too much or too quickly. The natural sugars need to caramelize before the food will release from the grill.
- Be sure to check your meat temperatures before serving by reading them with a food thermometer from the center of the meat. Generally, burgers should be at 160® F, chicken at 165® F, ribs at 155® F, and steaks at 145® F.
- Use a muffin tin to serve condiments at a backyard barbecue. It gives neat, easy access to guests and also helps cut down on dish washing afterward!