As befitting the summer, we will delve into grilling and barbecuing outside the house, a practice as old as civilization.
In recent years, television directors and others have encouraged us to try something different. In some cases, they have pushed us to new heights, but most of the time, they spur us into dreaming the unattainable.
There is nothing wrong with culinary ambition, but for my money, there is nothing better than grilled meat to be eating with a simple salad and some good bread.
Having an outdoor (even indoors) barbecue means you can spend time with your friends while getting the right meal with its benefits.
For those of us who are new to grilling but want to improve our barbecuing skills, we will limit this article to just discussing about grills.
Table of Contents
- Are You New to Grilling? Or Are You Afraid to Light a Barbecue?
- 1. Choosing Your Meat
- 2. Decide if to Go With Rubs or Marinades
- 3. Get the Right Temperature
- 4. Timing
- 5. Choose a Grill
- Types of Grills
- How to Use the Grill
- What Can I Grill?
- Keeping the Grill Clean
- Tips and Tricks for Barbecue
- Final Words
Are You New to Grilling? Or Are You Afraid to Light a Barbecue?
Well, do not be afraid. It's not as complicated as it sounds.
If you are thinking of buying a barbecue, we will break the pros and cons of using different methods to grills.
Also, for those looking for a way to barbecue, we will continue with some steps on how to use the barbie.
And for those who are already enthusiastic, we have some ready-to-use tips and tricks for the barbecue.
So let’s get started!
1. Choosing Your Meat
When selecting your meat for barbeque, avoid extremely thick cuts.
Look for chops and steaks between one and two centimeters.
Choose beautiful pieces and cut off excess fat to prevent epidemics.
In addition to these rules, there is virtually no meat that cannot be perfectly fried with smoke: from chicken, to skirt steak, pork chops, rib-eye and fish.
The most important thing to remember is how each type of meat reacts to different levels heat and grilling methods.
2. Decide if to Go With Rubs or Marinades
When you have decided the type of meat to go with, it's time to think about your tastes.
Decide if you want to go with marinades or rubs, or both of them.
Rubs are mixtures of seasonings and spices that you apply on your meat before cooking.
Marinades are spicy liquids that help flavor and soften meat. Rubs and marinas work best if done in advance.
Marinades should always be used in the refrigerator, whereas a rub can be applied earlier before grilling at room temperature.
Start with pure spices, such as vinaigrette, chopped peppers, and spiced vinaigrette, once you have these in place, it is time to start experimenting.
3. Get the Right Temperature
Continue with this, remember that what you have created is a cellar oven, so you have to control the heat like an oven.
The reliable way to test the heat is manual.
Hold your hand about 6 centimeters above the rack and note how long you can keep it comfortable (without getting burned or shouting for help).
It is also necessary to control the temperature through the grill.
The most straightforward technique is half and a half: move all the coals to one side to get a mega-hot side and a side with no heat.
The time required to cook the meat depends significantly on the cutting of the meat, the heat, and the preferences of each one.
Only experience, tests, and mistakes will teach you the perfect moment.
As an estimate, a one-inch steak should be roasted in a grilled bar in eight and a half minutes at about 10 to 12.
5. Choose a Grill
The choice of the right grill depends on what you cook.
If you only cook burgers and pieces of chicken, you'll be okay with an open barbecue.
If you want to cook whole chicken or pieces of meat, you'll need something with a lid, also called a barbecue boiler, which reflects the heat of a curved lid of food and limits the flow of oxygen through the coal.
Boilers not only tend to be more expensive than open rails, but they also look for a proper fit that is worth spending as much as possible to get something that works and lasts.
Correct steel thickness and good quality are essential: the cover must be durable and heavy.
If you are using a boiler grate, keep the lid as far away as possible and do not overfill. Otherwise, the grill will be scorching.
It may sound simple, but there are two essential things to do with your burner if you want to prepare a great barbecue.
Types of Grills
Coal and propane are the two main types of the grill.
There are some points to keep in mind when selecting one.
The grill that you probably think of when someone talks about a grill, these grids have a very appropriate name because they use charcoal briquettes to heat objects.
This traditional grill will make you feel as if you are a maestro in barbecuing in no time.
This type of grill uses propane to do the job.
Recommended as a good barbecue for beginners because they have an easy-to-adjust temperature regulator, the propane grill increases the heat in any grill.
The gas rapidly cools the heat and works with natural gas or propane tanks.
The heat is regulated by turning the burner to a lower or higher temperature with the selector.
Before cooking, it is essential to check the fuel level in the containers to make sure there is enough to keep the grill as long as you like.
Multiple burners allow two or more cooking zones in which different grill sections can operate simultaneously at different temperatures.
An infrared grill is a variant of the propane grill for people who want even more heat.
In a gas grill, the flame directly heats the grill, but the infrared technology adds a ceramic component or a metal plate to the standard model.
The gas heats the plate, which emits more heat than other burners and often reaches temperatures up to two times piercing than those of the conventional gas distribution grill.
Gas grill is diverse in type and purpose of use. From the shape, design and material perspective, we have the tailgate grill, tabletop grill, raclette grill, Kamado grill, George Foreman grill... For each purpose, we have the grill for camping, smokeless indoor grill, boat grill, ... Each one has its own advantages and disadvantages that are carefully reviewed in our articles on this topic.
d. Electric Grill
Maybe you live in a cold climate, or do you not want to bring food and kitchen utensils into the outside?
In any case, an excellent electric barbecue offers the best of both worlds; beef and tender vegetables, juicy, grilled, without having to leave the kitchen.
When shopping, remember that the best electric grill will have cool handles and lids, relatively compact size for secure storage and will be safe in the dishwasher.
We have included all of these factors even further in our carefully selected list of household care.
How to Use the Grill
What Can I Grill?
Of course, everyone knows how important grilling is and that steak and hamburgers can be grilled, but did you know that it's also great for sandwiches and pizzas?
Here is a listing of recipe ideas to get started.
Keeping the Grill Clean
You might decide to call it a grill or a barbecue, but whichever one you choose to call it, keep in mind that a brush or grid, paper towels, cooking oil and cleaning products are all that you need to make sure the grill is clean.
So, how can we keep the grill in the best conditions? Here are some solutions
Check the flame tamers.
They directly cover the burners and are also called thermal jealousies and smoking pipes.
Brush the residue with a wire brush. Do not insert oil into the cap after cleaning.
Tubular burners, flat burners, and U-shaped burners should be checked when removing the flame regulators.
Clogged burners can cause irregular operation and premature combustion of the heater.
Place the burners with a dry steel brush, paying attention to the area of the burner hole (jets through which the gas comes out) to remove food or grease residues.
The infrared burners and the grill are slightly different.
Ceramic burners are susceptible to damage and need to be cleaned carefully.
Light the ceramic burners for 10 minutes to burn excess fat and the rest of the food.
With the burner off, use the pliers to remove the rest of the food.
Regular shelving of grills with a wire brush or barbecue barrier prevents the accumulation of food and bacteria.
Make sure the brush or stone is suitable for the grill.
Clean the surface when the grill is still hot.
Use a grill brush that releases water to clean the grill.
If your brush does not have this feature, a small stream of water produces the same effect.
The burners MUST be switched off before cleaning!
If this grill is used, no water is required; the stone will remove the litters.
After cleaning the cooking grids, sprinkle with cooking oil.
Before starting the gas grill, take the time to inspect the fuel line for cracks.
Perform a more detailed inspection each month. Brush with soapy water along the connections.
If droplets form when the gas is running, adjust the connections, or replace the line.
Clean the Venturi tubes.
Fans are tubes that mix air and gas and feed the burners. It must be clear to work properly.
Pipes are good homes for spiders and insects during the low season.
Even a small block can become a fire hazard.
Remove burner/hose assembly and clean with soap and water.
Clean the holes with a wire brush, pliers or a small piece of wire.
Replace when dry and make sure the venturi tube is properly aligned with the gas valve.
Use grill cover in case you won't use the grill for a long time, from weeks to months, even years.
Tips and Tricks for Barbecue
You can do almost anything on the barbecue.
A barbecue is like an outdoor oven and is a great way to add a sweet flavor to sauces and side dishes, dessert fruit, and even brunch such as French toast.
Have fun and be creative!