How Do You BBQ?: Grills, Prep, Meats, and Methods

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Barbecuing is not as complicated as it looks. For those that are just starting to find their way around a grill, there are a few first steps before simply throwing some meat on the ‘cue. And for those who are no longer newbies, there are some helpful links to recipes here that might get you fired up and ready to go. What are the tricks of the trade? How do you prep and what rubs or sauces do you use? We follow up the recipe links with some great tips and tricks you might already know or may need to add to your Texas barbecue arsenal!

Which Barbecue to Use? Charcoal or Gas?

How Do You BBQ: Grills, Prep, Meats and Methods

Photo: Miserv

Despite the pros and cons that are ardently provided on either side of the fence, there isn’t necessarily one superior type of barbecue over another. There are pros and cons to both grilling methods, so it’s really your call!

Charcoal Barbecue

Both upscale and inexpensive models are easy to find, they get very hot (bonus for steak!), and you get a nice smoky flavor to your meal. Some downsides are that you need to manually light them (sometimes tough) and preheat for a minimum of 20 minutes…and you get to play with fire!

Gas Barbecue

Although typically pricier, a cost-effective gas barbecue can also be found. They’re convenient, you can also add a smoky flavor (with the use of a smoker box and wood chips), and they’re easier to clean. The cons seem to only consist in the parts that can break on them, and replacement often means replacement of the entire grill.

Prepping the Meat For Best Barbecue

How Do You BBQ: Grills, Prep, Meats and Methods

Photo: Flickr/Yun Huang Yong

Like they say in this post, “Great grilling takes practice.” And what better way to try than with a dry rub chicken recipe. Almost everyone loves chicken, and on a barbecue…man! And if at first you don’t succeed, trying over and over again can’t exactly hurt. Here’s the pin for barbecued dry-rubbed chicken. Cook away cookie!

If you’re all about that baste (yes, it’s lame, but funny…) then marinade and sauces are more up your alley. Cooking up some great Texas steaks? Try this marinade on for size. It packs a great punch, but you need to prep in advance. The recipe calls for a minimum soaking time of an hour, but for maximum flavor, try it overnight. Here’s the pin, and it’s called Jack’s Ultimate Steak Marinade, so you know it has to be good! And everyone has their preference in sauces: sugary, spicy, red, white, and so on. Regardless of your tastes, this article features the various types and uses, and if you’re looking for recipes to try, this search on Pinterest provides you any number of combinations and permutations! From white and garlicy to sweet honey mustard bases, and from Cajun to Teriyaki to Greek, and so on – the options are endless!

And how about injecting? Any thoughts on doing this type of prep to get the best tasting barbecue? The powers that be suggest that the injection liquid be as light as possible in order for it to pass through the needle and you also need a good handle on the cut that you have in order to inject the meat in the best possible places. For a solid how-to as well as some great links to marinade recipes that would work deliciously, check out this pin called “A Step-By-Step Guide to the Best Smoked Brisket.” They get you past the injection parts quite handily.

Meat Selections

How Do You BBQ: Grills, Prep, Meats and Methods

Photo: Wikimedia

Looking for various recipes to wow the family or impress the neighbors with? Or perhaps you simply want a good meal for yourself! There are some great meat selections and recipes to give a try on and sample your successes, from brisket to ribs, chicken to pork, steak, steak and more steak…these pins have it all! Check out the chicken stuffed with ribs even!

Great Barbecue Tips and Tricks

How Do You BBQ: Grills, Prep, Meats and Methods

Photo: Pexels

Some handy last-minute tips which the best barbecue kings and queens are probably already aware of are to avoid puncturing the meat with a fork for flipping in order to keep the juices in the cuts. Flip using a spatula or tongs for a juicier end-result. And try to limit the number of flips if you can. Each item should be flipped once, ideally, during the grilling process. And speaking of spatulas, don’t press down on the meat with them while they’re on the grill! This squeezes the juices out, and as we note above, no juice is no good. If you would like to infuse herbs into your meal, you have a couple of options: 1) if using a charcoal grill, toss them directly onto the coals while grilling (the smoke will rise up into the meat; 2) if using a gas grill, soak them in water in advance, place them directly on your grill, and then place the meat on top of them. Both methods make for some tasty Texas barbecue. And if you’re basting while cooking, save this for the very last, as in almost immediately before serving. This way, any sugars in your sauces or marinades won’t caramelize. And last, but not least, enjoy your meal!