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Tips for Infrared Grilling

If you love outdoor cooking, you may also like cooking weekend hotdogs and barbeque. It is relaxing and fun to spend an afternoon grilling in the backyard. And it is totally different experience than cooking inside an oven or over a stove. However, not everyone is best in grilling. That is the reason why some technologies have been developed for this purpose. Whether it is a gas grill or an old charcoal grill, the introduction of new grilling device has altered the methods of cooking meat. And one of such steps taken in the field of grilling is known as infrared grill. You will learn some infrared grilling techniques in this article below. You can remember us if you want to know about  culinary classes

Infrared grill is a special type of burner through which infrared energy is generated by converting the heat. It concentrates the flames coming through the burner directly to the ceramic tile. An intense source of heat is generated through this technique, which is much hotter than any charcoal or traditional gas grill. It generates the heat that can go up to 700 degree F. It is the best means for grilling as foods are more evenly cooked in very less time. It is also best for certain foods that can’t be slow cooked. Moreover, meat on the outside can easily be caramelized and cooked, while keeping the flavors and juices intact.

Summer is the perfect time for grilling, but you can entertain your family and friends in any time of the year through infrared grilling. It is always handy to keep the knowledge of some grilling techniques for any backyard cookout. Normally, the meats grilled on the traditional gas grills are dry as they heat the air surrounding the foods. With infrared grill, there is no need for you to worry about the moisture and flavors of the meat. Now, let’s have a look at some of the techniques to cook on infrared grills.

  • Heat the grill for about 2-3 minutes before you put the meat on it. This will make sure the meat is thoroughly cooked.
  • Provide heat on all sides for about 2-3 minutes. Since the preheating will make sure your food is cooked thoroughly and fast, it is necessary for the outer layer to be charred. It is necessary in order to create barrier between the heat outside and the flavors or moisture of the food.
  • Decrease the heat once the food if properly charred. Turn the food over every 2-3 minutes while cooking.
  • Open up the hood of the grill while cooking. This will allow the food to be heated properly.
  • Don’t eat the food as soon as it is cooked. Let it rest for about 5 minutes. Even after being removed from the grill the food will keep cooking itself because of the extreme heat from the grill. Wait until the inner and outer temperature is even.


These are the simple things a barbeque lover must know. And don’t forget to clean the grill after you have finished eating which you can do simply by turning the grill on. The heat on the grill will char away the residue.


Author Bio: Scott Garcia is an experienced writer who writes on different topics. Read his recent article on culinary degree online if you want to have a career in the field of cooking.

Tips in Preparing Tasty Home Cooked Barbecue

Pork, Beef, Lamb and Chicken! Whatever it is, as long as it is barbecue, many people will surely love it. Weekends couldn’t get any better than when spent with friends, loved ones and barbecue.

It does not take a genius to make a great tasting home cooked barbecue; it only needs imagination, creativity and a little bit of patience.  A great tasting barbecue is cooked slowly with a moderate heat within a considerable length of time.

Barbecue is not like grilling which takes less cooking time since the heat temperature is much higher. The reason for such cooking method is to allow the flavors of the meat to be absorbed while making it tender.  Most people exaggeratedly describe it as “falling of the bones”.

Trick and Tips

  • A good smoker or grill is the most basic and important aspect of barbecuing. As mentioned earlier, the heat must be controlled and maintained. This is to prevent the meat from being burned outside and dry. In addition, choosing a good type of wood chips is also a factor. Since the smoky flavor that the chip gives add more appeal to your barbecue.
  • Preparing the meat ahead of time is also important. It should be in a room temperature, and well marinated. The marinade you use is up to your own preference. It can be hot and spicy, sweet or some like it a little bit of everything. One should also remember to save the marinade, since it can be used to make your barbecue sauce. It will make the sauce better tasting because of the juices and meat flavors mixed into it.
  • When cooking the meat, try not to get excited and flip it as you like. This will cause the juices and flavor to drip out of the meat then everything will be dry. Tasty barbecues are cooked with patience. Flipping it once to three times be okay, without pressing it. Covering the meat while cooking is also great in keeping the heat and infusing the smoky flavor into the meat.
  • A little help from the kids is also a fantastic idea. Making the work less tiring while having some time bonding with your family. Giving the kids some easy chores or task during this weekend barbecuing activity would let them learn a thing or two about being responsible.
  • There is also a theory of resting the meat first before cutting it. In this manner, you are allowing the juices to get back inside the meat thus making it tastier. Apart from it, you also prevent all the juices from running over the serving plate and making everything look messy. The theory is to allow the meat fibers have some time to relax and take in the flavors after removing from the intensity of the heat.
  • Eat and serve with love. This way, all the family members will enjoy the food and remember the good things of the activity. Making home barbecuing stress and anxiety free will result to a more quality family bonding time.

Summing it all up, home cooked barbecue is great in many ways.  Always remember that the best barbecue is mostly a product of patience and perfect fire-tending. For each part of the meat – the shoulder, ribs, brisket, etc., must be cooked in different length of time.

Only the best and keenest personal observation will allow an individual to master the skill of cooking home-made barbecues. Not to mention the fact that you also need to be keen in choosing your barbecue equipment and wood chips in order to come up with great tasting barbecue.

Weekend barbecue can be a source of family bonding time. Share the laughter and fun of cooking home-made barbecue with your friends and loved ones. It will not only allow you to indulge in its mouth-watering taste, but you will also get the chance to enjoy each other’s company.

Lastly, it releases your inner cave man attitude which is always craving for adventure and the great outdoors.

About the Author:

Ryan Rivera used to suffer from panic attacks for seven years.  He now advocates healthy living as the best weapon against anxiety, panic and depression.  You can read more of his articles at Calm Clinic

How to Grill the Perfect Steak

Let’s get one thing established before we go too far: the concept of “perfect” varies from person to person. So in this article what we’re aiming for as perfect is this: a steak that has a decent charred crust and is right around medium rare. Have a read through and follow the directions and you should be well on your way to attaining this.

To start with you need a good cut of meat. A good thick piece of meat is highly recommended. Try and pick something up that is about an inch and a half thick. The other dimensions of the steak are largely irrelevant, though a 12-16 ounce piece of meat is a good weight to begin with.

When you’re getting ready to start cooking, make sure to pull the steaks out beforehand. Depending on how warm the environment is, and how cool your refrigerator is set to keep food, you’ll need about 20-60 minutes for them to come up to about 68-70 degrees, which is ideal for aiming for a rare or medium rare finish. (Blue finishes benefit from thicker steaks and colder starting points, and medium and well will do better warmer and thinner.)

Prepping your coals is best done by getting a good set of half-white briquettes and using them on half the grill, while the other half remains unheated. This is important so you can pull the steaks off the heat if there’s a flare-up, which can burn the outside and leave the center cold. Leaving the lid closed for a couple of minutes after doing this will bring the grill up to the proper heat.

Before tossing the steaks on the grill you should apply melted unsalted butter (lightly) either by dipping the meat or brushing it, and then add freshly ground salt (a lot) to help build a great crispy crust. If you’re partial to pepper you should also grind some up and spread it across the steaks at this point, though it’s not a critical part of the process. Right before placing them on the heat you can compress the sides of the steaks in order to get as much height out of the meat as possible.

When you place the steaks on the grill watch for flare-ups from the butter and fat. If you get one at any point you should shift the steaks off the heat without flipping them. Now, there are a few different theories as to how often flipping should take place. Some people subscribe to the single flip method of cooking. Others insist on two. But what you should aim for here is to flip the steaks three times. Go ahead and leave the steaks on for about three to three and a half minutes each time (taking care to avoid burning through those flare-ups by sliding the steaks off the heat until they pass) for a total of six and a half to seven minutes per side.

Now, this should give you steaks that are medium rare. The absolute best way to test this it is to check the center with a meat thermometer. It should be right around 120 degrees. A little bit less should also prove sufficient, and a little bit more just means you’re going to see a medium rarity.

Remember to let your steaks sit for between 3.5-5 minutes before cutting into them in order to let them finish cooking (through residual heat) and to let the juices properly infuse the meat. They’ll just run all over the place if you cut too soon! Serve the steaks up with sides as you prefer. I’m partial to corn on the cob or a baked potato, and a fresh garden salad.

Finally, when your steaks are prepared this way they should require no additional condiments except perhaps pepper if you left it off originally. And even if you’re one of those steak sauce adherents, you owe it to yourself to try the meat unadorned before you cover up its natural flavors. Flavors which have been enhanced with the butter coating and generous amounts of salt.

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Chasing the Ring: Ideas for Getting a Great Smoke Ring

BBQ enthusiasts chase many things when they are engaging in their hobby, but perhaps one of the most elusive and highly prized is the smoke ring. Some of you are no doubt shaking your heads and saying “that’s simple, you just use Tender Quick”…so maybe I should clarify.

The smoke ring is something people chase because it is a beautiful addition to meat, and a nice challenge to strive for.  Some people will “cheat” to get there (and that’s all Tender Quick is), but many are searching for different methods that don’t involve directly treating the meat.

Judging the Ring

There was a time when a lot of competitive BBQ  judging took the smoke ring into account.  Now many competitions disallow judgment of this element of the meat.  But even with judges at many venues barred from basing any scores off of the appearance of a ring, that doesn’t stop many people from pursuing a nice looking smoke ring during the contests.

For many enthusiasts who compete it is still a point of pride for them to deliver a piece of meat that has a beautiful ring. And certainly for people in their own day to day cooking it is a lovely addition to the final product.

Science of The Smoke Ring

Before we go any further I should get the general science out of the way.  I know it doesn’t really interest everyone, but for those who do get a kick out of knowing how stuff works, here you go.

A smoke ring is caused by the interaction of nitric oxide and myoglobin inside the meat.  Which is why coating a piece of meat in Tender Quick works to cause an artificial ring: you’re directly adding nitrates to the meat, causing the reaction of myoglobin and nitric oxide to happen by brute force.

How to Achieve a Smoke Ring

Now, instead of taking shortcuts, there are some good ways to get an attractive smoke ring in your meats.  Some of these ways work better than others depending on different styles of barbeque, and some people find that they have more success than others using various methods.  The key is to find what works for you and makes you happy.  So don’t hesitate to experiment with some of these methods:

  • Use green wood. Many people find that the smoke given off by wood that has been freshly cut and not given time to season will produce a better smoke ring.
  • Soak your wood in water. While similar to green wood (since it has higher moisture content) the act of soaking already seasoned wood does give off a different type of smoke. If you experiment with this, try changing how long you soak the wood for and see if it effects your end result.
  • Keep your meat cool until it is time to go into the smoker. Many people find that starting with the meat a cooler temperature they get a better ring than when they start from room temperature.
  • Related to the last point, some people keep the meat they are going to be smoking in ice water. This won’t freeze the meat, but it will keep it both colder and wetter. You may find that this combination gives you a better ring.

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