The Art of Barbecuing – Part Two

Posted by Mikale on July 19th, 2010

And now the Sequel you’ve all been waiting for …

The Next Ten Secrets

In continuing along our Barbecuing Tips we bring you tips 11-20. You may find like I did, #18 (Burger Basics) and #19 (A Done Deal), particularly illuminating. It always seemed to be that pressing on the burger never really sped up the cooking process, it was more like a frustration button except with a spatula in one’s hand. Funny how we pick up habits without even knowing where they come from or even the “whys”… Anyway, enjoy the burger.

Oh, and the bit about not putting a lid on your gas grill when lighting it, that also applies to gas ceramic kiln–but that’s another story. Nonetheless, really good, if albeit obvious advice, at some point in our lives we all get that piece of advice or learn it.

And for those who ever tire of learning new things, check out the Red Green video (Car-b-cue) down below. You’ll get the pun then.

11. Rack It Up Buy a rib rack, which holds racks of ribs in an upright position so that you can grill up to four racks at a time on an 181/2-inch kettle grill.

12. Turn Only Once As you ascend the ladder of grilling enlightenment, learn to turn steaks, chops, chicken breasts, etc., only once. You’ll get a better crust–and you’ll definitely look more professional.

13. Spray It Spain’s grilling guru, Victor Arguinzoniz, mists seafood with white wine. Fill a spray bottle with wine (white for white foods; red for red meats) and spray it on as the food grills. This keeps the food moist and adds a layer of flavor. I don’t know about you, but I’m thinking absinthe burgers suddenly.

14. Weight Training Add a grill press to your barbecue tools collection. The metal weight with a handle is great for making chicken. The weight compresses the meat, which gives the chicken a great texture and prevents it from drying out.

15. Terrific Topper Skewer 1/2-inch-thick slices of Vidalias or other sweet onions on skewers. Brush with olive oil and season with salt and pepper. Grill until darkly browned on both sides. Place atop a grilled burger and pull out the skewer.

16. Don’t Put a Lid on It Never light a gas grill with the lid closed. When you don’t open the lid, you risk creating and igniting a gas buildup, turning your grill into an improvised explosive device.

17. Taming the Flames As a rule, grill masters around the world grill over glowing embers, not leaping flames. The reason is simple: Embers provide an intense, even heat, whereas grilling over or in the flames usually produces a sooty residue.

18. Burger Basics Resist the urge to press a grilling burger with the flat part of a spatula. This inexplicable act is performed by many otherwise seasoned grillers. All you’ll succeed in doing is pressing out the flavorful fat and creating flare-ups.

19. A Done Deal Don’t cut into a steak to see if it’s done (you’ll lose all those delicious juices). Use an instant-read thermometer to check for doneness instead.

20. Skip the Skewers When making kebabs, add flavor from the inside out by using rosemary branches. Thread cubes of lamb onto mature, woody rosemary sprigs (strip the leaves from the bottom half of the branch).

Tips taken from Bon Appetit