Barbecuing the best way is by cooking the steak over the flames with smoke rather than direct fire. The object would be to catch the heat from the smoke which gives the meat those tasty flavors – cooking above mesquite and hickory woods provides the meat these desired tastes. You can do this with a barbecue grill or pit that was made to cook like this – like a rotisserie barbeque grill or one of the best smoker barbecue grills will provide you with these results.
You can also get the similar results with a charcoal, gas or a propane grill while keeping the cover down so that you keep the smoke from getting out. Want to know more on how to get those restaurant style flavors and barbecue like a chef?
Find Good Meat Cuts
When you skimp on the kind of meat you should be grilling with, you’re not going to have the best results. Having top quality meat on the grill – meat that has a good cut and is nice and thick, is probably the most critical part of great barbecue grilling. I used to use real thin meat and now I knowit was no wonder that I always burnt it. I did not select a good, thick cut of meat; the meat has to be able to catch the taste from the smoke.
The best meats for a great steak is New York Strip or Rib Eye. Each one is great choice for keeping in the flavor and has an easy-to-cut texture. For pork, the best choice is tenderloin. One of the best seafood dish is Alaskan Salmon; this type of fish cooks up just like a steak. Halibut and Swordfish make very good steaks as well.
Be cautious with fish, they grill quickly. A lot of people prefer to grill chicken; select skinless breasts for the health conscious, but if you grill with the skin on, it will help safeguard the chicken from any burning and allows the meat to savor the fat’s juices. It just taste better. No matter what meats you decide on make sure they’re fresh; the finest cuts will taste better. Should you go to the local supermarket the butcher will help you out, they take pleasure in making your barbecue a very good one.
Get a Smoker Barbeque grill
Grilling with a smoker barbeque grill retains the mouth-watering flavors in the meats, unlike a propane gas grill. A smoker full of wet wood chips will give you one of the best meals you’ve ever had. Load it up with the wood chips, close the hood, turn down the heat and allow it to cook for a while. Place a few of your veggies, potatos or corn-on-the-cob in aluminum foil and walk away. In case you’re camping out, placing the meats in a rolled up aluminum foil in the shape of a teepee operates nearly as good on the open flame, however, you won’t have the flavor from the wood chips.
Homemade Barbecue Sauce
You don’t need to be a chef to create your own recipe for homemade barbecue sauces. A lot of times you can look at the store-bought ingredients to get ideas. Here is one I cooked up that has lots of flavor and works great for many meats – beef, ribs, pork, poultry and fish.
Use 1/8 cup white wine vinegar, 1/4 cup molasses, 3/4 cup tomato ketchup, 1 ½ powdered mustard, 1 tsp liquid smoke and work with other seasonings to flavor, like garlic, sage, onion powder, red pepper or cayenne.
Since taste is the number one factor for all of us who eat barbecued foods, it’s best to cook it utilizing indirect heat or smoke rather than on the open flame. This will take longer – 6 to 8 hours for barbecued ribs. If you do not have time, you can nevertheless use some of the best barbecue grills that use gas or electrical power that will allow you experience some of the great barbecue flavors. Using these three basic barbecue cooking suggestions, you will be able to enjoy authentic smoky flavors, and your guests will believe you spent hours cooking on the barbecue charcoal grill. I won’t tell them, if you don’t tell them 🙂