Summer time is grilling time for many. Backyard parties are always made better with delicious food and a gathering of friends to enjoy it. There is nothing like grilled burgers or amazing meats slow cooked on a smoker. There are as many techniques for achieving the best barbeque flavors as there are cuts of meat. Preparation and cooking can vary from chef to chef but you can take your grilled meat to the next level. Here are are few tips to get the most out of your barbeque grill or smoker this season.

A vegetables cooking in the griller
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  • Pay attention to your tempering and seasoning

Tempering is when you remove your meat from the fridge and place it at room temperature. To get a good char externally while keeping a juicy interior, your meat thickness must be at least 4 cm. Cutting thinner pieces will hurt your ability to find this balance. You can also consider drying your meat before seasoning, as overly wet meat may pick up the unpleasant flavors of boiled meat. You can also use Maldon salt instead of table salt, which is often too salty. Knowing the right spices for each meat option is also helpful. 

  • Stop overcrowding your grill

Overcrowding your grill may change the taste of your meat, so keep this in mind. You should leave spaces between your meat to improve oxygen circulation around the charcoal.

Feel free to improvise with any metal if your barbecue lacks a lid. Indirect grilling (roasting) allows hot air to flow uniformly around your meat, improving its flavor. It’s also worth noting that the cooking time may differ according to your meat type and thickness and the temperature of your grill. Therefore, it takes constant practice to master the art of controlling the temperature. If you are dealing with tougher cuts, you can push your coal to one area with the lid closed and vents open to promote air passage.

  • Use the right fuel

You must establish a working chemistry between your meat, smoke, and wood to make the best barbecue, making it essential to choose the right fuel. Experts recommend using hardwood-sourced lump wood charcoal, so feel free to consider this. You can include different types based on the particular flavor you desire. While at it, avoid any chemicals that make it harder for your charcoal to burn. For instance, do not use charcoal with a petrol-like smell, as it can taint your BBQ meat. You will also want to avoid compressed briquettes since they usually burn too hot. On the other hand, wood pellet smokers allow you to add amazing smoke flavor to your BBQ meat, and they are relatively easy to use than other types of smokers.

  • Smoke carefully

Wood can negatively affect your flavor, especially if you over-smoke your meat. Meat normally stops taking on smoke at a temperature of 140°, and piling wood at this point can distort your flavor. Learning how to prepare your barbecue with a clean fire is essential for unlocking a better taste. You may not get the desired outcome if your smoke is too black and acrid. Fortunately, you can leverage the right smoking techniques based on each meat type. For instance, try this smoked beer can chicken recipe if this is your preferred protein. 

 

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