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.
Increase your burger fat - how many times have your hamburgers turned out a little dry or not as tender as you would like? You may be using ground beef that's too lean. In fact, some dads that cook believe they have to buy the best meat to make great burgers, but this is not the case. Use meat with a twenty percent fat content or more. Plus, when you are barbecuing burgers, do not flatten them with the spatula or you'll lose valuable juices.
Simple burgers are better - easy BBQ recipes for burgers may be the best. A recipe as simple as salt, pepper, garlic, and onion, will provide all you need to make great burgers. When you make patties, do not overwork them. Too much salt dries out the meat so be sparing with the salt. Use low temperatures to cook and let the meat set once done, so juices can re-circulate.
Make a better fire - if you use charcoal lighter, make sure there are no flames before adding meat. Otherwise the meat might taste like lighter fluid. Also, add a few pieces of hickory or mesquite wood to the fire, for increased taste. Experiment with different types of wood. Plus, it's important for dads barbecuing with tinfoil to make sure the grill is good and hot before adding meat.
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.
Be patient - one of the best dads BBQ secrets for grilling is patience. Don't be in a hurry to put food on the grill and use lower heat and longer cooking times. Plus, use a meat thermometer. 140 to 150 is good for medium rare. 165 should work for medium and around 170 for well done meat.
Don't be overcautious - there is nothing wrong with making occasional mistakes. That is how good cooks learn. You may have to try a number of different marinades, techniques, and cooking methods, to get it right. Also, when you are not sure if the meat is done or not, go ahead and take it off the grill. You can always put it back on if it needs a little more cooking time. This will keep you from overcooking and burning.
Increase your burger fat - how many times have your hamburgers turned out a little dry or not as tender as you would like? You may be using ground beef that's too lean. In fact, some dads that cook believe they have to buy the best meat to make great burgers, but this is not the case. Use meat with a twenty percent fat content or more. Plus, when you are barbecuing burgers, do not flatten them with the spatula or you'll lose valuable juices.
Simple burgers are better - easy BBQ recipes for burgers may be the best. A recipe as simple as salt, pepper, garlic, and onion, will provide all you need to make great burgers. When you make patties, do not overwork them. Too much salt dries out the meat so be sparing with the salt. Use low temperatures to cook and let the meat set once done, so juices can re-circulate.
Make a better fire - if you use charcoal lighter, make sure there are no flames before adding meat. Otherwise the meat might taste like lighter fluid. Also, add a few pieces of hickory or mesquite wood to the fire, for increased taste. Experiment with different types of wood. Plus, it's important for dads barbecuing with tinfoil to make sure the grill is good and hot before adding meat.
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.
Be patient - one of the best dads BBQ secrets for grilling is patience. Don't be in a hurry to put food on the grill and use lower heat and longer cooking times. Plus, use a meat thermometer. 140 to 150 is good for medium rare. 165 should work for medium and around 170 for well done meat.
Don't be overcautious - there is nothing wrong with making occasional mistakes. That is how good cooks learn. You may have to try a number of different marinades, techniques, and cooking methods, to get it right. Also, when you are not sure if the meat is done or not, go ahead and take it off the grill. You can always put it back on if it needs a little more cooking time. This will keep you from overcooking and burning.
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