Top 10 Barbecue and Grilling Tips
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Barbecue Tips, Tricks and Techniques
Whether you prefer to throw red meat or fish on the barbie, here's a collection of useful tips from cookbook author John McLemore for keeping your ribs moist, your salmon juicy and your flank steak tender. These 20 barbecue tips are culled from his book, "DADGUM, That's Good! Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming."
1. Coat grill rack with non-stick spray or vegetable oil before preheating to prevent food from sticking.
2. When grilling fish, first cook it skin side down or place it on aluminum foil, coated with non-stick spray.
3. Red snapper is quick and easy to barbecue. But make sure both the grill and the fish are well oiled, and handle carefully.
4. Salmon is a favorite for grilling, because it doesn't dry out easily. Rich in natural omega oils, you can pop it on the grill without coating it with oil. First grill the salmon skin side up. This allows the natural fat under the skin to be drawn into the fillet, keeping it rich and moist.
5. If you're grilling scallops, use the fresh ocean variety. These should be a pinkish tan or ivory color, not unnaturally white.
6. Freshwater trout is great on the grill. The skin becomes thin and crispy, and the meat is full of flavor.
7. To keep tuna burgers moist, choose the freshest steaks you can find and serve them medium-rare to medium — don't overcook.
8. Grill ribs, pork butt or tenderloin unwrapped for 50 to 75 percent of the cooking time, to infuse smoke and flavor. Then cook the meat wrapped in heavy aluminum foil to retain moisture and tenderness.
9. When barbecuing burgers and steaks, allow the grill to get to a high temperature before placing food on it. Let the meat cook several minutes before turning, to sear it and seal in the juices.
10. When choosing an inexpensive steak, opt for flank rather than skirt meat, which can be tougher. Flank steak is thin and cooks quickly, so it is usually marinated before being grilled. Wrap it in foil as it comes off the grill and let it stand for 10 minutes. Slice thinly on the diagonal, across the grain, to sever the tough fibers and make the flavorful meat more tender.
"DADGUM, That's Good! Kickbutt Recipes for Smoking, Grilling, Frying, Boiling and Steaming" is available on amazon
For more information, visit John McLemore's official website
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