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Three very popular methods of barbecuing are direct grilling, dry smoking and indirect grilling methods. Direct grilling is probably most popular grilling used, it is when food is placed directly over flame. It is a fast method because of intense heat and allows for browning on outside of foods. This process works best for food requiring short cooking times such as burgers and steaks, you must remember to turn food over to allow cooking on both sides. The dry smoking method is achieved by placing a grill rack indirectly over heat source with barbecue lid down, this allows flame to burn thus creating smoke which covers food, giving you a smoky flavor. Lastly indirect grilling is a slow process of cooking because of less heat, it is done by surrounding a drip pan with coals and putting food over pan, so hot air circulates around food (similar to a convection oven). It is wise to check with your barbecue owner manual for indirect grilling specific to your barbecue, roasts work well with this method.
After youíve acquired barbecue and all necessary cooking utensils and accessories youíre ready for best part of barbecuing and that is cooking of food. Sauces, marinades and rubs are popular cooking ideas when barbecuing. Barbecue sauce can be said to define a great barbecue. Whether you use a little or a lot is a matter of preference. A sauce often includes sugar, honey or preserves, which can cause sauce to burn when cooking; a suggestion is to brush your sauce on in last five to ten minutes of cooking. There are a wide variety of sauces and glazes to be made ranging from apple butter barbecue sauce to raspberry piquant sauce.
Marinades are used for soaking your choice of meat, tofu or vegetables. The marinating both tenderizes and permeates food with flavor, adding flavor and promoting crisp brown exteriors, changing an otherwise average dinner into a great one. Marinades are virtually fool proof and can be made in advance refrigerated in an airtight container for up to a week. The three basic ingredients in a marinade are; flavorings such as herbs, spices, sweeteners; oils which keep food pliable and give a crispy crust; acids such as citrus juices, wines, vinegars and yogurts used to balance sweetness. It is suggested to use acids sparingly on fish and poultry, as they will soften flesh when used.
A virtually fat free and easy way to add flavor to food is by using a variety of bold seasonings in a rub. The food is rubbed with spices prior to grilling, rub transforms into a crunchy brown crust that seals in juices and enhances flavors of food. The spices should be generously applied coating entire surface of food; food should then be covered and put in fridge for 15 minutes to 2 hours. Simplicity is key for making rubs, salt and sugar are two of main ingredients and rest are up to you.
In summary, whatever your barbecuing specialty might be barbecues can be both a fun and convenient way to make dinner. Summertime neednít be only time of year that youíre barbecuing, if weather allows you can barbecue all year round. The options have never been more exciting, and variety of foods and recipes never more abundant.
Valerie Giles owns and operates Best BBQ Online, a web site featuring barbecues, accessories and bbq recipes. Everything you need for the barbequing season. http://www.best-bbq-online.com Try some of our free Mouth Watering Rotisseries Recipes.