Grilling , Barbecuing or Smoking Meat Tips
If you live any part if the United States you have done some grilling yourself, or seen it done by someone else, however, we’re ignorant of the real tricks to grilling. Grilling is an art of sorts, which is mastered by few, but practices by many. Many people believe that starting a fire and slapping on some meat is the completed process, but they are mislead, and a little confused to boot.
There are three main types of grills available: charcoal grills, electric grills, and gas grills. Charcoal grills can relatively cheaper in comparison to all grills. A grill with 300 – 500 sq inches should suffice for a small family, but it you entertain or have a larger family a 700 sq inch grill is a better choice. Why not build your own bbq grill out of 55 gallon drum, or better yet built a grill out of 55 gallon drum and a shopping cart!
We will be discussing charcoal grilling. When using your charcoal grill there are a few methods of cooking: direct heat over an open flame, indirect heat where the food is kept to the side of the heat source, and smoking where food is cooked over a very low indirect heat source.
GRILLING MEAT
Grilling is the quickest strategy of cooking beef over a direct source of dry heat, barbecuing is cooking meet over a lower indirect heat, while, smoking is a slower process where indirect heat is kept very low, and food is cooked for a much longer period of time. Grilling involves cuts of meat and other foods that are thinner in cut, and will cook at a rapid rate using higher temperature heat. Cuts of meat that are grilled include: hamburgers, steaks, chops, chicken, kabobs, vegetables, fruits, fish etc. Top grilling secrete-never walk away from the grill, and don’t squash or poke the juice out of your meat.
BARBECUING MEAT
Barbecuing meats is for cut of meat that are thicker, and that may required longer cooking time to tenderized and cook through. The charcoal will be heated, and then allowed to settle to the correct heating temperature before adding the meat, and allowing for longer cooking times.
Cuts of meat suitable for bbq: ribs, chicken, turkey, ham, roasts, brisket, roasts, duck, pulled pork, porterhouse, ny strip, T-bone, Top sirloin, Rib eye, etc. The secret to choosing meat to bbq is never purchase frozen meat cuts, and always look for a layer of fat in the cut to help tenderized and melt into the meat when cooking or your meat will dry out and be chewy. Use dry heat, and remember to remove the meat from the refrigerator one hour before grilling. Steaks can be grilled 3-4 minutes each side for medium rare, then remove from heat and let 5-10 minutes before cutting and serving.
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SMOKING MEAT
Smoking meats involves a very steady temperature where food is cooked over an indirect heat source with wood chips & charcoal, or wood alone. Meats suitable for smoking include: brisket, roasts, ribs, whole hams, ham hocks, sausages, fish, duck, turkey, and a larger selection of the food that can be smoked. The secret to smoking foods is to maintain a steady cooking temperature. Smoking Temps range between 200-225 degrees.
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