Advanced BBQ Cooking Tips
There is a lot that goes into barbecuing great meat that you might not be aware of. Eric from LPG Gas Blog is here to share some of his best barbecue cooking techniques.
Eric is a seasoned (no pun intended) vet when it comes to barbecuing, so he has a lot of knowledge to impart. I'm going to showcase a couple of his many tips that I found particularly enlightening.
Number 1: Meats and veggies that require you to sear from the outside inwards need direct heat from that burner, and therefore, need to be placed directly over it. Brush with a little bit of olive oil before placing on the grill to avoid sticking and do not salt meat before grilling as the salt, like with most other things, will tend to sap the moisture out of the meat, making it dry.
Number 2: Leave the meat alone and give it some room. I am a notorious pot/and grill watcher because I find it hard to wait for food. Don't be like me! You only need to turn meat once. Continuous poking and turning and adjusting of position will only make the meat cook unevenly, not faster. Also, be sure to give anything you are grilling adequate space on the grill. Crowded out meat means unevenly cooked meat.
Number 3: I can't believe all of the things I have been doing wrong on the barbecue all these years. Eric advises to not poke the meat. How many delicious Italian sausages have I ruined because I thought I was supposed to be poking holes in them. This drains the juices, naturally. I feel so silly.
Eric has a lot more barbecue tips than just the above three. For more tricks and advice on how to barbecue the best meat possible, follow the link at the bottom of this article.
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