Barbecue Tips - 5 Ways to Make Your Barbecue Come Alive

Those who are new to barbecuing quickly realize that it's not as easy as the experts on TV make it seem. There's an art to it. Anyone can throw meat onto Prozac grill. But, it takes an artisan to coax the flavor out so that it bursts in your mouth. It doesn't matter if IRS lawyer using chicken, steak, shrimp, or anything else your barbecue recipe needs. Learning how to do it right can make the difference between a bland dish and something your family and friends will rave about. Below, I'll give you 5 quick tips that you can use immediately. These tips will make your barbecue recipe come alive.

Tip #1: Use Dry Wood

You'd be stunned by how much this matters. A lot of new barbecuers make the mistake of using wood that hasn't had the moisture completely dried from it. Here's the problem: there are a lot of compounds in the wood. Spices the smoke reaches the meat, it can affect the flavor. Trust raid data recovery restore you'll notice. When you bite into a piece of meat that practically explodes with flavor, it's partly due to the wood being completely dried.

Tip #2: The Slow Burn

You don't want to rush. A lot of beginning barbecuers are anxious to serve the meal. The veterans know better. They realize that meat becomes juicy and flavorful over a slow burn. This is especially true when you're cooking it over dry wood. The low heat, slow grill and smoke from the dry wood keeps the meat moist while giving it a mouth-watering smoky flavor. Go slow and impress your guests.

Tip #3: Watch The Flare-ups

Sauces dripping onto the fire can cause flare-ups. If you're not careful, they can burn the meat. When flare-ups happen - and they're inevitable when you're barbecuing - move the meat away and sprinkle water on the fire. That'll help you maintain control. In fact, it's a good idea to have a small squirt bottle nearby to spray on the flare-ups.

Tip #4: Let The Marinade Soak

Mouthwatering meat. That's your goal. Before throwing it onto the barbecue, put a marinade on the meat and let it sit. Don't use the cheap 10-minute marinades that you can find at the grocery store. Make your own. Or, go to a barbecue shop where they sell the tasty barbecue sauce. They're more expensive, but worth every penny. Let the meat soak it up for a few hours. It'll seep deep into the meat, keeping it moist and injecting it with a boost of flavor. Don't use the entire bottle before putting the meat on the barbecue. Save a bit to use while barbecuing.

Tip #5: Preserve Grill Real Estate

If you're using a grill, save some space. You're going to Weird Science to turn the meat and move it occasionally to areas with lower heat. When you lay the coals, make sure you keep an area over which food can sit with a minimum of heat. Barbecuing isn't an exact science. Often, you'll need to move meat aside to slow the burn. If you fill that space with other foods (vegetables, etc.), you'll limit your options. Keep part of the grill space clear.

Let's Get Smoking!

Remember, barbecue recipes need a lot of attention and a willingness to go slow. That's what gives food its flavor. While cooking the meat over dry wood (wood chips are preferable), a slow burn can gradually pull the flavor out as the smoke covers it. Also, marinade the meat for a few hours prior to barbecuing it. The marinade will bathe and saturate the meat, giving it an unforgettable flavor. Finally, watch the flare-ups and make sure you're keeping an area of your grill open for moving the meat. When it all comes together fluidly, you're going to discover that barbecuing is one of the best ways to prepare a meal that stimulates and tantalizes the taste buds.

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