I chill all year round, even in the dead of winter in New England. After scooping up my driveway after a blizzard, I shovel my back patio to access my weaver's grill. I understand, however, that for most people, barbecuing is just a summertime. To upgrade your barbecue game this summer, I present the following five tips. (And of course, these tips are applicable anywhere and anytime you might want to cook something delicious.)
. 1 Clean Your Grill
Before you barbecue, it's a good idea to clean your grill. Your grilled meat tastes better and your grill lasts longer. In addition, you will lose less eyebrows at the next startup. These disgusting parts that stick to your grill can cause relapses that are not only dangerous, but can also give your food a bad taste. Be guided by Brian Bennett.
. 2 Check the Propane Values
I'm a Charcoal Grillman, myself, but if a gas grill is your tool of choice, then you need to make sure you have enough gasoline in the tank to get you through your next cookout. Taylor Martin knows.
For charcoal grills, I can not recommend a coal chimney high enough as your. Put away the lighter fluid and collect a chimney starter. It gets your coals on the fast, and your food will not hit your plate with a faint taste of gas.
. 3 Nonstick Tricks
There are a few things that are more frustrating when grilling than trying to get some nice grilled food into your food and then sticking your food. You lose that crunchy crust and your food comes off the grill as if it had lost a fight. Luckily, there is a quick and easy way to make your grill a non-stick surface.
. 4 Direct or indirect heat
Whether cooking with gas or charcoal, you can create separate zones where you have both direct and indirect heat. For larger pieces of meat you can cook them completely with indirect heat without crusting them too crunchy.
When your coals are ready on a charcoal grill, pour them out of the coal chimney on one side of the grill. Now you have a two-zone fire. You can sear your food over the coals and move it to the other side to cook more slowly. Or if you want to throw asparagus or vegetarian kabobs after grilling your protein, you can push it to the indirect side to keep it warm while cooking your vegetables. Make sure you remove the meat from the embers a little before baking as it continues to cook on the side with indirect heat on the grill.
On a gas grill you can create a two-zone fire by turning on only half of your grill. However, as a charcoal grill evangelist, I have to tell you that you'll get better results by shedding the propane powered grill for a charcoal grill, a chimney starter, and a bag of Kingsford briquettes.
. 5 Turn your grill into a smoker
Indirect heat is also great for smoking meat. When cooking ribs, pork shoulder, brisket or chicken, I like to add pieces of wood – hickory or apple wood – to the coals to make my Weber Grill a smoker. For a big pork shoulder or a beef breast I hold the coals on both sides of the grill and place an aluminum pan in the middle to catch the drops to keep my grill clean. The center of your grill is then the place for indirect heat.
For a big piece of meat that smokes for hours, you do not need direct heat to get a good catch – especially if you use a dry rub with some brown sugar. Just place your coals, add a few pieces of wood, place your meat in the center over the pan, cover your grill with the hoods on the slightly open hood and wait; delicious smoked meat is only a few hours away.
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