We all have heard about barbecuing, but we must learn its real tricks. Barbecuing is also a form of art. A person new to this art may need clarification because cooking meat in an open fire is tricky. One must be patient to get a really good and delicious bbq dish. Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas smoking is a slow process where the food is kept at a particular distance from the fire. Now let us take the two separately to know the real processing.
BBQ Grilling Grilling is of two types: direct and indirect. But before going into the details, I would like to let you know that there are three varieties of grills: charcoal grill, gas grill, and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we’ll go back to the types of cooking. The direct method is a high-heat method used for cooking relatively small pieces of food. Some typical foods grilled directly are steaks, chops, chicken breasts, etc. In the indirect method, as the name suggests, the food is kept to the side of the heat source. It is like baking a cake or such type of food. Now we will move on to smoking.
BBQ Smoking Smoking is the finest way to cook food, even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ribs, brisket, etc., are some of the foods that can be smoked. One must maintain a steady temperature to come up with deliciously smoked food. The normal suited temperature for smoking is between 200-225 degrees. If you cook the meat until it’s 165 degrees in the middle, it will make it tastier as the smoke flavor gets deep. For basic bbq smoking, you can use the regular grill. The only thing one must be aware of while smoking is selecting the right type of wood. Because each wood is different, we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shape and size. Smokers are running on gas and charcoal. But the heat coming from any smoker is a cooler one, which is why it takes much time to smoke.
To end with it, barbecuing has to undergo one more process: topping it with sauce. It is the topmost ingredient, which one can’t omit while barbecuing. There is tomato-based BBQ sauce, muster-based, and vinegar-based BBQ sauce. My favorite is tomato-based. The best time to apply sauce is during the last stage of cooking. i.e., when you are sure the meat is well cooked because sugar is one of the main ingredients in barbecue sauces and tends to burn easily. So you must cook the meat before you burn the sugar.
This information will save your day and give your family and friends a thumbs-up next time you plan to host a backyard barbecue party.
We all have heard about barbecuing, but we must learn its real tricks. Barbecuing is also a form of art. A person new to this art may need clarification because cooking meat in an open fire is tricky. One must be patient to get a really good and delicious bbq dish. Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas smoking is a slow process where the food is kept at a particular distance from the fire. Now let us take the two separately to know the real processing.