Try these handy barbecue tips from Outdoor Cooking's Master Chef
Here are out best outdoor cooking barbecue tips as presented by our
Master Chef.
Preparing the meat:
Let the meat reach room temperature before you barbeque. This helps to grill evenly.
Before you
barbecue:
If you’re grilling steaks, trim any excess fat, and cut through the remaining fat every 1-1/2" or so. When barbecuing, fat shrinks faster than meat, and can cause the steak to curl.
Lighting the
barbecue:
I always use a charcoal grill, and solid paraffin tablets to get the fire going.
Grilling
temperature:
Make sure your barbecue reaches optimum temperature before you start barbecuing. For charcoal barbecues, you should have a single layer of ashy white coals, burning at a high heat level. If you’re using a gas grill, crank it up as high as it’ll go.
Oil the grate:
My preferred method – half an onion dipped in olive oil, rubbed steadily on the grate. The heat of the fire will take care of any residues, and the onion-oil combo both cleans and oils the grate.
Start barbecuing:
Place your meat on the grill. After 1/4 of the grilling time has passed, turn the meat at a 45° angle. After an additional 1/4 time period, turn the meat over and repeat the process. This will give your meat a cool and professional diamond pattern.
So here we go. . . I'll leave the rest up to you. All you have to do is to pick a great recipe (or recipes), get the best quality meat and start having fun.
