If you are a man that likes to grill out, you are not alone. Many men find grilling to be very fulfilling but so often their food is less than tasty. Here are some helpful BBQ recipes, tips, and secrets, to make your meals more palatable and hopefully get rave reviews from your family.
Learn to make a fatter burger - if your hamburgers are dry or not as tender as you like, make sure to use ground beef that has at least 20 percent fat content. So many dads that cook think leaner is better, but not for burgers. The fat content is what makes them tender and moist. Also, refrain from squashing the patties on the grill while barbecuing. You will remove most of the tenderizing juices in the process.
Keep your burger simple - there's no need to go to a lot of trouble when cooking. In fact, easy BBQ recipes are usually the best. Do not squeeze your patties too much and add simple ingredients like garlic, onion, pepper, and a little salt. If you use too much salt, you'll dry out an otherwise fine burger. Use low heat for cooking and let your burgers set before serving.
Improve your fire - when using lighter fluid, make sure it has time to burn off before putting meat on the grill. If not, it could affect the taste of your food. To enhance flavor, consider adding a piece or two of mesquite, oak, or hickory wood. Try several wood types and experiment a bit. In addition, dads barbecuing with tinfoil should make sure the grill is good and hot before cooking.
You need good rubs for the ribs - try using a tablespoon each of black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Throw in a half cup of brown sugar and one forth cup of paprika. Make sure the mixture is evenly rubbed on the meat. Extra rib rub should last for as long as six months when properly stored.
You don't need meat - when you can't think of new ideas for the grill, go with vegetables like zucchini or squash. Mushrooms also work well and the large portabello ones taste as good as meat when you grill them the same way. Also, try stuffed jalepeno peppers grilled in foil.
Take your time - patience is one of the most overlooked dads BBQ secrets that you can take advantage of. Low heat takes longer to cook, but gives you more tender meat. To be sure your meat is done, use a thermometer. For well-done meat, go with 170 degrees Fahrenheit. 140-150 should work for medium rare and around 165 for medium.
Get in there and do it - don't approach outdoor cooking too cautiously. You limit your creativity. It is perfectly fine to fail, as this is one of the best ways to learn. Experiment with marinades and come up with your own "special BBQ sauce". Plus, it's fine to remove food from your grill if your think it might be done. This keeps you from burning it, and you can return it to the grill for more cooking if necessary.
Learn to make a fatter burger - if your hamburgers are dry or not as tender as you like, make sure to use ground beef that has at least 20 percent fat content. So many dads that cook think leaner is better, but not for burgers. The fat content is what makes them tender and moist. Also, refrain from squashing the patties on the grill while barbecuing. You will remove most of the tenderizing juices in the process.
Keep your burger simple - there's no need to go to a lot of trouble when cooking. In fact, easy BBQ recipes are usually the best. Do not squeeze your patties too much and add simple ingredients like garlic, onion, pepper, and a little salt. If you use too much salt, you'll dry out an otherwise fine burger. Use low heat for cooking and let your burgers set before serving.
Improve your fire - when using lighter fluid, make sure it has time to burn off before putting meat on the grill. If not, it could affect the taste of your food. To enhance flavor, consider adding a piece or two of mesquite, oak, or hickory wood. Try several wood types and experiment a bit. In addition, dads barbecuing with tinfoil should make sure the grill is good and hot before cooking.
You need good rubs for the ribs - try using a tablespoon each of black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Throw in a half cup of brown sugar and one forth cup of paprika. Make sure the mixture is evenly rubbed on the meat. Extra rib rub should last for as long as six months when properly stored.
You don't need meat - when you can't think of new ideas for the grill, go with vegetables like zucchini or squash. Mushrooms also work well and the large portabello ones taste as good as meat when you grill them the same way. Also, try stuffed jalepeno peppers grilled in foil.
Take your time - patience is one of the most overlooked dads BBQ secrets that you can take advantage of. Low heat takes longer to cook, but gives you more tender meat. To be sure your meat is done, use a thermometer. For well-done meat, go with 170 degrees Fahrenheit. 140-150 should work for medium rare and around 165 for medium.
Get in there and do it - don't approach outdoor cooking too cautiously. You limit your creativity. It is perfectly fine to fail, as this is one of the best ways to learn. Experiment with marinades and come up with your own "special BBQ sauce". Plus, it's fine to remove food from your grill if your think it might be done. This keeps you from burning it, and you can return it to the grill for more cooking if necessary.
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