Many men today enjoy getting out of doors and cooking on the grill. In fact, it can be a fulfilling experience, except some men are not very good cooks. These useful BBQ recipes, secrets, and tips, can help you create better tasting meals that you and your family will enjoy.
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.
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.
Create better fire for your grill - when using lighter fluid, give it time to completely burn off before cooking. If not, your meat could taste funny. For improved taste, add mesquite wood, or perhaps hickory or oak. Try several kinds of wood and see which works best. Also, dads barbecuing with tinfoil need a grill that is very hot, for best results.
Ribs need excellent rubs - here is a good rub recipe from Kansas City. Start with a 1/2 cup brown sugar and 1/4 cup paprika. Blend in a tablespoon of cayenne pepper, chili powder, salt, black pepper, and onion powder. Rub your mixture all over evenly. When stored properly, the rub will last for six months or so.
Try something besides meat - when out of ideas for the grill, go to the produce section of your grocers. Zucchini, mushrooms, and squash, make great grill out foods. In fact, portabello mushrooms can be grilled just like steaks. Use your imagination and you'll be surprised what you come up with.
Patience rules - take all the time you need. That is one of the best kept dads BBQ secrets today. Give food plenty of time to cook and use low heat. This takes longer but produces superior results, especially with meat. Check temperatures too. 170 degrees is good for well-done. 165 works well for medium and 145 is a good temperature for medium-rare.
Throw caution to the wind - you might make a few mistakes but mistakes are great learning tools. Keep trying marinades until you find the perfect one, and don't give up until you get it right. Remember, remove meat from the grill when you believe it is finished. This eliminates burnt and inedible meat. If it needs more time, just replace it on the grill.
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.
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.
Create better fire for your grill - when using lighter fluid, give it time to completely burn off before cooking. If not, your meat could taste funny. For improved taste, add mesquite wood, or perhaps hickory or oak. Try several kinds of wood and see which works best. Also, dads barbecuing with tinfoil need a grill that is very hot, for best results.
Ribs need excellent rubs - here is a good rub recipe from Kansas City. Start with a 1/2 cup brown sugar and 1/4 cup paprika. Blend in a tablespoon of cayenne pepper, chili powder, salt, black pepper, and onion powder. Rub your mixture all over evenly. When stored properly, the rub will last for six months or so.
Try something besides meat - when out of ideas for the grill, go to the produce section of your grocers. Zucchini, mushrooms, and squash, make great grill out foods. In fact, portabello mushrooms can be grilled just like steaks. Use your imagination and you'll be surprised what you come up with.
Patience rules - take all the time you need. That is one of the best kept dads BBQ secrets today. Give food plenty of time to cook and use low heat. This takes longer but produces superior results, especially with meat. Check temperatures too. 170 degrees is good for well-done. 165 works well for medium and 145 is a good temperature for medium-rare.
Throw caution to the wind - you might make a few mistakes but mistakes are great learning tools. Keep trying marinades until you find the perfect one, and don't give up until you get it right. Remember, remove meat from the grill when you believe it is finished. This eliminates burnt and inedible meat. If it needs more time, just replace it on the grill.
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