Barbecuing Like a Pro On the Grill In Your Backyard!
You need to understand how a
charcoal grill operates. Charcoal is a fuel and the burning of the charcoal creates heat. The amount of heat
created is determined by the amount of air that flows through the charcoal. By adjusting these vents is how you
control temperature. Close all the air vents on a good grill and the charcoal stops
burning.[Continue]
The key to obtaining consistent barbecue
results
from
your efforts is how closely you monitor
temperatures. You need to have the capability to monitor cooker temperature and internal meat temperature
effectively during the cooking process. You need to monitor cooking temperatures in your cooker at or very near the
cooking grate location. If the manufacturer installed the gauge more than a few inches above the cooking grate, the
temperature you cook at may not necessarily be the temperature you are hoping for. [Continue]
There is a difference between
barbecuing and grilling that must be understood by the backyard chef, grilling and barbecuing are different
ways to cook. Grilling is done on a grill using high direct heat (375°+). Barbecuing is done at a lower temperature
(200° to 250°), using indirect heat and usually with wood chips added to the fire to create smoke for an added
flavor. Smoking is at very low heat, 90° to 100° and should not be attempted by the novice cook. Oh yes, some times
our grill gets really hot like 500° +, we call that Broiling and is used for steaks, keep the tongs (no forks
please) handy.[Continue]
Master the secrets of seasoning with this handy spice
and herb chart. Most grillers and barbecue gurus use ready made mixtures developed by spice companies for their
rubs and sauces. But if you want to experiment, it is important to know what the spice is, where it comes from and
where it is used. [Continue]
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