The following information will help you gain the knowledge that will guide you to the "next level" of mastering barbecuing and grilling. These are not necessarily tips or techniques but BASIC RULES or SKILLS for developing consistently better, high quality barbecue results.
Know the internal temperature of the meat that you are cooking – Because not all different types of meat cook at the same rate, constant monitoring of the cooking process is essential to achieving perfectly cooked meat each time. This monitoring is easily accomplished by using an inexpensive meat thermometer (they usually sell for $10, or less). Better, digital reading thermometers sell for $25-30, and the latest ones even read meat temperatures by remote sensors.
Always use the cleanest fuel available – You can use lump charcoal anytime, as it contains no impurities; use charcoal briquettes only when they have burned down to a gray ash. Do not use lighter fluid if at all possible, as there are petroleum distillates in the fuel that will taint the taste of the meat. If you must use lighter fluid, always allow the briquettes to burn for at least 40 minutes in order to remove any traces of the fumes.
Mixing and storage containers - The pros have long known that when using spices, rubs and other ingredients, they have a tendency to interact with various types of metal bowls and containers. During this interaction, the rubs and sauces will pick up a slight metal flavor if used with such reactive material such as aluminum, copper or other common type of mixing bowl.
Always try to use glass or plastic to mix and store your seasonings – that way they won’t pick up any undesirable flavors. Also, whenever you store your seasonings for re-use, always use non-reactive glass or plastic containers.
Use of Marinades – Whenever using a marinade that had been mixed or prepared at an earlier time, be sure to boil it for 2 to 3 minutes! The reason for this is that there are bacteria on all meat. When the meat is cooked, any germs which may be present will be killed once the temperature rises above 150-165°. However, the same bacteria that was on the raw meat will remain in the leftover marinade. So, for safety's sake, always boil the marinade to destroy any bacteria that may be in it.
Marinating - The basic premises of preparing a marinade for any piece of meat centers around three basic parts: The first is the cooking oil, the second is an acid based product such as vinegar and the third ingredient(s) are the spices and/or herbs you’ve selected. There are two expert rules for making a quality marinade:
Rule 1 - Make the oil/vinegar proportions equal, e.g., ½ cup each.
Rule 2 - Don't overpower your marinade with spices. Salt, sugar and garlic are considered to be universal flavorings, as are peppers, basil, oregano, dried mustard and onion, etc.
To prepare the marinade: add the vinegar to the bowl first and then with a small/medium wisk, begin blending in the oil in small quantities, until it is all blended well together. If you try to do it all at once, the vinegar and oil will not blend thoroughly. Then, once the oil and vinegar mix has been thoroughly blended, begin adding your spices and herbs.
The fun part is that you can be creative in making the favor of your choice. You might want to try some of the following in your marinades – but keep a good record of what you added, so that it can be duplicated and even handed down to others.
The following are recommended oils, acids and spices and herbs that you might try in making your marinades:
Oils: Olive (Virgin, Light), Vegetable Oil, Butter, Canola, Sesame, etc.
Acids: White Vinegar, Red Wine Vinegar, Lemon Juice, Lime Juice, Dill Pickle Juice, Grapefruit Juice, Cider Vinegar, Pineapple Juice, etc.
Spices/Herbs: Basil, Pepper, Sugar, Salt, Garlic, Dry Mustard, Onion, Honey, Soy, Molasses, Brown Sugar, Parsley, Rosemary, Ginger, Celery Seeds, Mint Leaves, Zest, Chicken Stock, Cumin, etc.
Never over-cook the food by trying to make it too tender - This is a very common mistake made by most beginners or otherwise uninformed cooks. Whenever you overcook meat, it will dry the bone, releasing the meat from the bone. Meat falling off the bone has nothing to do with being tender – it is just over-cooked. It is not only not tender, it has probably just dried out (though it will certainly come off the bone easily). If you judge tenderness in this method, you should rethink your definition.
Keep it Sanitary - When handling and preparing fresh meat, always thoroughly wash your hands and the preparation surface areas regularly to remove bacteria and other germs. This is particularly true with fish, pork and chicken. Unsanitary habits and conditions can make you very ill. Also, if you wash your hands and dry them on cloth towels, be aware that you may be merely transferring the bacteria to the towel for the next time you touch it. Therefore, clean paper towels are recommended for drying your hands and cleaning up around the grill.
Grilling grates must be hot! If you are "grilling" (fast cooking directly over the heat), as opposed to “barbecuing” (low temperature and not directly over the heat), always make sure the grates are very hot. This means making sure you have the fire at maximum temperatures and the cooking grates over this heat for at least 10 minutes. By pre-heating the cooking grates, they will sear the meat to make it look pretty, but more importantly, it will keep the meat from sticking to the cooking grate when turning it over (meat that still sticks is not ready to be turned). When the meat releases from the cooking grates (or if there is the only the slightest pull) then the meat is ready to be turned. BUT, for this to work properly, the grates must be HOT!
Cook more than you plan to eat! Always barbecue, grill or roast more than you intend to eat at that meal! Barbecued meats freeze very well and quite often becomes more flavorful as the seasonings and blends are reheated at a later date.
Always exercise caution with tomato sauce - The use of barbecue sauce during the cooking process is probably the most misunderstood technique used by the backyard cook. Tomatoes and sugar, some of the primary components in barbecue sauce, both have low burning temperatures, meaning they burn very easily and quickly.
The misconception is that placing a lot of barbecue sauce on the meat helps keeps the meat moist and tender, when in reality what is happening is a build-up of a charred crust of sugar and tomatoes. The correct approach is the use of the basting sauce during the latter part of the cooking process. Just before you remove the meat from the grill, and while it is not directly over the heat of the grill, place the barbecue sauce on all sides of the meat and allow it to sit (away from the direct heat) for 15 to 20 minutes. This sets up a nice tender surface and prevents the sauce from being burned.
Enjoy the process – Never rush the barbecuing process, i.e., allow yourself time to enjoy the process. You can do this by relaxing, planning ahead, taking your time and having the necessary ingredients available before you start. You may want to season the meat the night before and place it, covered, in the refrigerator for marinating or a dry rub. Having enough charcoal/gas to complete the task is also important – and most importantly, have plenty of good beverages and friends over to enjoy not only the process - but also the results.
