TOP TIPS FOT THE PERFECT BBQ!

Some people might think preparing the perfect BBQ is a simple thing. But if you’ve tried it a couple of times, you know that there are certainly a few important things that you should pay attention to. They will guarantee you the Perfect BBQ! No more dry or overcooked meat! No more completely raw inside!

Let’s begin with the main drill – the grill

Between the many Do’s remember the Don’t  - don’t use a gas grill. The experts agree that this isn’t the way to go. If you choose direct or indirect heat from charcoal, wood chips or split logs your BBQ will have one important ingredient – the smoke flavor. You can even soak wooden chips in water for 24 hours so they can produce even more smoke. 

If you have a new BBQ or you haven’t used it for a long time we recommend the following: start a solid fire in it and let it burn for at least 45 minutes. This will get you rid of manufacturing or other old leftovers.

Also, if you use firewood, you better chose one that doesn’t feel unnaturally light when you pick it up. It will burn too fast leaving you with too little smoke to prepare your meat. Our best recommendation is to use as a fuel lumpwood charcoal for best flavor though. Add some wood crisp like a real BBQ pro – cherry or apple ones.

Another important feature is the lid. It will help you keep the temperature, lock the flavor, it will give an even airflow and it will help you in various recipes.

Wood gives an extra flavor!

For example – cherry wood gives a fruity aroma when cooking Peking duck. The wood has the ability to burn before the coals, but its role is just to be an addition to them. Another idea is to soak wood chips in whisky for a perfect meat finish. If you don’t have any wood, use fresh herbs. The flavor from the smoke is very important.

Exactly the contrary with the light fluid

Before you place the meat on the cooker, make sure that the fire is out. This can show you that the light fluid is burned away and you won’t have the unpleasant aroma coming from it when you enjoy your juicy steak for example.

 Get the best tools

A real BBQ king needs the best “weapons and armory”. Don’t hesitate on getting the most comfortable kit of fork skewers, clamps tongs, spatulas etc. Get yourself a high temperature gloves for careless grilling as well.

 Tip for the wooden or metal skewers

Soak the wooden skewers for at least 30 minutes before using them. This will keep them from burning. As for the metal ones – wipe them with a soaked in vegetable oil piece of paper towel. That way the food won’t stick.

 Season the meat before cooking

It is crucial as the cooking technique itself!
Use these basic ingredients:
- sea salt – using high quality sea salt brings out the “iron” flavor of the meat
- black pepper – this ensures you a delicious crust. You can combine also with onion, garlic, paprika or celery seed

Give them time to do their magic, apply them in advance.

 Marinade!

Marinating the meat does the cooking for you in a big way. A good idea is to place the meat with the fat side down so it can become more tender. It is better to leave it for a few hours, over night is the best. A good tip is to keep the spare marinade after you placed the meat on the grill. You can apply it on the meat during the cooking with a brush to get a richer taste.

 Steaks should be in room temperature

Take them out of the fridge and give them time to come to room temperature naturally. It will help you to reduce time grilling and it will help you to have an evenly cooked meat. Otherwise, you will have a dry overcooked outer part.

 Heat it before you start the actual magic!

Actually the real cooking of the BBQ meat begins with preparing hot coals. Give them enough time before you start so the heat will be just as right.  You need red hot coals, no direct flame for a deep, intense cooking. They will keep high temperature for long enough – that is what grilling a good meat is all about. Your charcoal should be ready for a half an hour – grey with red heat glowing underneath.

 Give it space…

When placing the meat on the cooker – remember - leave enough space for it to breath so the air can flow and make it delicious. Do not stack it to the edges.

Give it a rest…

One of the top chefs’ advices is to grill the meat until it’s 10-15 degrees below the ideal temperature. Then give it a rest from the BBQ. Let it sit and allow it to take the heat evenly. The next steps are: fast cook it on both sides, rest again for a bit and serve! Although you shouldn’t check the temperature very often – try not to do it more often than once in half an hour, so you don’t cool things too much. After all the BBQ is a slow pleasure. We know that the best things take time.

After removing the meat from the grill, it is best to give it another rest just for a few minutes. That allows all of the juices and flavors to be kept inside. Don’t cut it unless served to eat.

 Don’t poke holes

Another tip for keeping your meat juices and flavor is to use barbeque tongs or spatulas instead of forks while cooking.

Be gentle with the vegetables

What you want is a tasty adding for your meat. Save a little attention for the vegetables and make them fast.

Slice them thin.

Grill right after that.

And there you have it!

You don’t even need any oil or seasoning while cooking. You can season them afterwards.

 Play safe with the grill brush

Choose the most convenient brush for you but remember – don’t choose too aggressive one. It can harm the surface of your BBQ.

 Keep it easy to clean

To save time and keep the pleasure from the BBQ longer you can make your life easier with the cleaning. Place a special layer (aluminum foil for instance) on the inside. Just remove it afterwards – quick and easy!

Whatever you’re drooling on: burgers, sausages, kebabs, chicken and pork you know you have your meat right when:

- the meat is steaming hot throughout

- there is no pink meat visible when you cut into the thickest part

- meat juices run clear

Have an unforgettable delicious time with your loved ones around the BBQ!