Avoiding Common Mistakes Can Help You Become A Real Barbecue Expert

Despite the fact that three out of four Americans own a backyard grill, a much smaller number can qualify as authorities in the use of this great cooking equipment. Many backyard cooks believe that skewering a piece of meat on a bbq rotisserie, tossing a handful of charcoal into the pit, dousing it in lighter fluid and cooking it over red hot coals is called a “barbecue”. Nothing could be more mistaken.

Actually, cooking over a direct fire is “grilling”. In order to qualify as genuine barbecue, food really should be prepared over low-level or indirect heat and, as opposed to measuring cooking time in minutes, might take as long as a day or more, to bring the right cut of meat to its peak of delicious tenderness. Cooking for a long period of time over reduced, indirect heat not only tenderizes, but also adds the essential smoky flavors to fully infuse every juicy bite with that unmistakable BBQ flavor. Fake smoke flavorings and fancy gadgets notwithstanding, only time can produce the unique taste of true barbecue.

Among grilling tools, the bbq rotisserie, or spit, is one of the oldest methods of cooking large cuts of meat, very likely back to earliest man and the art of cooking meat from the hunt. Many grills now feature a built-in rotisserie, making slow cooking of whole chickens or turkeys and good-sized roasts a relatively simple matter. Not so effortless, however, is selecting the best preparation of the raw components. Every chef has a preferred method, although too many commit a few common errors that can ruin even the best recipe.

For instance, the barbecue novice may attempt to cook a piece of frozen meat without waiting for it to thaw thoroughly. This can lead to a blackened outside and a tough, raw center, a situation that can ruin not simply the meal, but also the cook’s good reputation.

The use of lighter fluid to start the fire is another rookie mistake; the lingering taste of the volatile mixture of Phenol distillates spreads throughout any food, no matter how long it cooks, so most pros would rather use a chimney starter for firing up the coals.

When barbecuing food, it is always imperative to keep in mind well-known rule, “don’t poke and don’t peek”. Also, don’t use a cooking fork to check out the “doneness” of a roast, steak, burger or chicken as this just lets the juices escape, potentially leading to a dry, stringy cut of meat. Any seasoned bbq chef knows to invest in a good pair of tongs instead.

And continually lifting the lid to check cooking progress not only changes the temperature but also enables air in to dry up the juices. Control your curiosity both during and after cooking; meat should rest for five to ten minutes before slicing to keep juices from running all over the serving plate. Meat left to rest will infuse those juices into the meat – becoming a delicious part of each and every bite.

When using a rotisserie, meat can either be rubbed with a variety of spices and seasonings or marinated in your choice of liquids, or both. The drip pan can also be used as a source of seasoning during cooking; fruit juice, wine, citrus zest, beer or almost any other ingredient can be combined with the water in the drip pan. Again, no peeking or poking. Keep the lid down and rely on a meat thermometer to measure doneness.

The internet offers literally thousands of suggestions and tasty recipes to help turn any beginner into a barbecue expert. You only need a good grill, a rotisserie and a little creativeness to become the best outdoor chef in the neighborhood.

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