A collection of tips and tricks for enhancing your BBQ experience. I promise you won’t be disappointed.
All of these tips are things I’ve discovered over the years and I write these with intention for use on an outdoor BBQ Grill (gas or coal, doesn’t really matter for these). That’s not to say, however, that they cannot be applied to a Range Grill or oven with a little adjustment on your part.
The Taste of BBQ. – If you’ve ever grilled more than once in your entire life, you’ve either been taught not to apply BBQ sauce at the start of the grilling time, or you’ve learned the hard way. Well, actually, there is an extremely delicious way to keep the taste of BBQ sauce on your chicken or porkchop without having it char to a crisp, or waste hours sitting in a marinade.
Lets suppose you’re wanting to cook a nice BBQ chicken breast. Grab some aluminum foil, about 3 or 4 feet of it, actually, and fold it over to where you’ve got two layers of alluminum foil about 2 feet long (Figure 1, below). Set your chicken on you and coat it lovingly in your BBQ sauce (it can be straight out of the bottle, or modified to suit your tastes). Once coated rather nicely, fold the remaining foot or so of alluminum foil over your chicken breast like you were closing a book. Make by now, you should look similar to Figure 2, below.
Now take your edges and fold them over multiple times untill you’re meat has been nicely pouched up in the alluminum foil (Figures 3 and 4, above) and you’re ready to grill.
Once on the grill, take note. Whenever you think the meat should be done, slit the top of the pouch open and allow the steam to escape. But you should really use your disgression on this and make sure to postpone opening this pouch for as long as safely possible (to ensure taste). Check the meat for doneness before removing it from the grill. You should also be aware that while your meat will appear darker, the BBQ has dissappeared and been replaced with a gravy-looking substance. This substance is the byproduct of the steam from the meat and the BBQ sauce, but rest assured that now you have an extremely tender peice of meat that will taste like the BBQ Sauce the whole way through. If you still feel like having a bit of a messy meal, you can go ahead an brush some extra sauce over the mean before you serve it.
Tenderness Timesaver – If you’ve got a steak or something and you don’t feel like thoroughly beating it into submission in order to make it tender, try this: Take your frozen-solid steak and don’t allow it to thaw. Place it directly on the grill and cook untill the you’ve reached your desired level of doneness.
This will set you up for a few extra minutes of cook time, but because the ice crystals are melting as you cook the stake, the meat is unable to contract itself into a tuff, chewy… well, you know. It’s simple and effective.
Mixed Method Steaks – If your cooking a non-marinaded steak, then you may as well throw it frozen onto the grill, but if you want a marinade, you kind of have to use a thawed steak, so here’s what you do.
Repeat the Pouching Method you learned in “The Taste of BBQ” except this time, in stead of using BBQ Sauce, use your marinade. Be sure there’s nothing in your marinade that is going to explode when put on the grill. (I’ve never had a wine-based marinade explode on me, but if you’re already having a bad day, don’t risk it.)
Why Your Ribs Suck! – Ribs are so expensive that most of us don’t have enough cooking experience with them to make anything close to what you’ll get in the restraunts, but if you’re ready to go out and invest in some Baby Back Ribs, or something of the sort, let me tell you the secret to making them mouth wateringly tender.
Byour ready to cook them, take them out of the freezer and rather than let them sit around and thaw, place them into boiling water. The boiling water will handle all the thawing for you, while also hydrating the meat (a valuable thing which was lost in the processing and packaging 90% of the time), which will go a LONG way towards having tender and delicious Ribs. Be sure to boil these at a good rumble for about 10 to 15 minutes. The less time there is between the boil and the grill the better and more tender these will be.
Ribs take a long time to cook, and even longer if you’re going to use the Pouching Method you learned in “The Taste of BBQ”, but I would still recommend it if you want the best results, only difference this time will be the ammount of alluminum foil you use and the type. For Ribs, I would use 3 layers of alluminum foil, as opposed to 2. Here again, you’ll want them to be pouched up for as long as possible, but all of that falls to your disgression.
One final note: When bringing Ribs to the table, make sure to coat them loving with a final brushing of BBQ sauce. And while I love being an incredibly cheap person, if you’re going to spend a ton of money on Ribs, don’t put 80 cent BBQ sauce on them.
Published in: Cooking