How do i make the perfect bbq?!


Question:

How do i make the perfect bbq?


Answers:
A hot fire, a cold case of beer, a few friends and your favorite cut of meat.

Boil the meat first. It will ensure a nice juicy and flavorful end result, and it also takes a fraction of the time.

You can also try baking chicken in BBQ sauce. This makes it extra juicy and the sauce becomes thicker as it cooks.

Well you can start off with the basics to a BBQ.
Hamburgers, Hot Dogs, Polish Dogs, Chicken. If your a lil more experienced then you can start adding ribs and tri tip to your menu. You can't go wrong with the basics tho.

it's already been done
Its called the " green egg"

BBQ what? You did not say what you are trying to make.

It really depends on what you are grilling. For chicken pieces or steak, marinating with a vinaigrette, teriyaki, or other flavorful sauce will give flavor and a nice texture. Pork ribs should be partially cooked either by par-boiling (partially cooking in water) or baking in the oven. Then, they can be transferred to the grill and finished. While the ribs are cooking on the grill brush them with a flavorful homemade or commercial barbecue sauce.

To make sure you don't undercook or overcook the meat, use a meat thermometer. Thermometer forks are especially handy for the barbecue. Also, trim the meat well so that fat does not drip onto the coals and create a flame up, which will char your meat. Keep the temperature at a moderate level to assure that you don't overcook the meat.

If you like, corn on the cob, baking potatoes, and other veggies can be wrapped in foil and cooked on the grill next to the meat.

Good luck!

I put my heat to one side of the grill
I marinate my meat with seasoned salt
I sear the meat real good over that heat
on both sides and then I place the meat away from direct heat and vcover the grill.I then let all that smoke continue to cook the meat for an hour ..maybe longer
I check the meat with a thermometer for doneness
I then load all that meat up into a large roasting pan and leave it on the side of the cooker till time to eat to keep it warm
I dont add any sauce..you can do that when you eat.adding sauce just makes it a burnt mess

Well bear in mind, that for many purists, BBQ is not about a sauce, but about smoke. That said, if you don't have a smoker (different than a grill), get yourself some smoking wood chips (at most grocery stores near the charcoal). Soak them in water for an hour, and then place them in a foil pouch.

You can put the pouch on the hot coals (if using charcoal) or close to the flame on a gas grill.

The smoke from the chips (usually you will have a choice of flavors like mesquite, hickory, etc) will permeate nicely whatever you are cooking.

Slow cooking is also preferred by many BBQ experts, so that means low heat so you don't dry out the meat and make it tough.

Then the next crucial step is the rub (a combination of spices) you put on the outside of your meat. You can buy premade rubs or make your own. The most common ingredients in a good rub would be salt, pepper, brown sugar, garlic powder and if you like spicy, chili power and/or cayanne pepper. If you don't like spicy you can substitute paprika.

The best things to cook in the manner I described would be ribs or brisket. For ribs you may want to sear them first in a skillet with oil and then boil them in a broth before you throw them on the grill. That helps keep the ribs moist and fall off the bone tender when done.

Cooking times will vary depending on what kind of grill you have and what you're cooking, so you might check with the people at the meat counter when you buy the meat.

Lastly if you do want BBQ sauce, I would make your own or at least look for one that doesn't have corn syrup in it (which is a sign of a cheaply made product where great flavor takes a backseat to profit).

A great tomato based (as opposed to mustard based like they like in South Carolina or vinegar based like they like in North Carolina) should have tomato paste, molasses or maple syrup, mustard with some oil, spices, and sauted garlic & onion.

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