The Best Barbecue Cooking Techniques And Tips

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Barbecuing procedures

With regards to barbecuing, many people basically stick the meat on the barbeque grill and wait for it to cook.

This is whats called the ‘direct grilling’ method.

And when if we’re nervous about offering undercooked meat in that case there’s usually the temptation to wait until it’s black on the outside beforehead of deciding that it’s done.

Unfortunately this method doesn’t often result in the most delicious outcomes.

There are lots of other ways that you can cook on a bbq and many of them produce a lot more yummy effects than simply plonking the meat over a flame.

Hence become daring and also try out a few of the following techniques:

Indirect grilling

When grilling over a barbecue, many people put the meat onto the rack directly above the hot coals - this is called ‘direct grilling’.

There is an substitute referred to as ‘indirect grilling’ that may offer very good success.

Indirect grilling means moving the hot coals to one area in the bbq and setting your food on the other side, in order that the hot coals are not below the food.

This process is similar to roasting in a conventional oven and therefore takes a bit longer than direct grilling but is good for cooking larger joints of meat, or for cooking items like sausages which often burn externally in advance of they are cooked in the middle.

You'll find it means that as the cook, you don’t need to keep flipping the actual meat or even bother about it burning over the hot coals.

To use the indirect barbecuing method, light your bbq in the regular manner as soon as the coals are ho and have turned white, push these to one side of the barbecue employing a appropriate bbq device.

Position the spill pan on the other side on the bbq (to trap all fat which drips from the meat) and place the meat over the drip pan.

Close this lid of your bbq and cook for the needed time, flipping when required.


Smoking food using a bbq gives it a unique great smoky taste and you may buy ‘smokers’ designed for this.

On the other hand, you may use your traditional barbecue for smoking, providing it has a cover.

This method calls for you to generate a smoky environment within the barbecue in order that the smoke circulates within the meat.

To achieve this, soak a sizable handful of wood chips in cold water not less than 30 minutes

Strain your wood chips and put these in the middle of a large piece of foil and fold the foil over the wood chips to create a pouch.

Next, stab a number of openings in the tin foil pouch; this will enable the smoke to escape.

Position your tin foil bag in your barbecue, directly on the surface of the hot coals.

After the wood begins to smoke, put your meat onto the oiled rack, shut the cover and cook for the required time.


Steaming is a good way to cook seafood over a bbq as it retains the flesh deliciously succulent as well as stops it from falling on the barbeque grill.

This method works well with salmon fillets but is useful for other types of seafood and will actually be applied for cooking mussels.

To steam food in your bbq, have a sheet of tinfoil sufficient to produce a pouch all over your piece of fish.

Lightly oil one side of your tinfoil, put the fish in the center and drizzle using marinade, if utilizing.

Fold the tinfoil loosely around the fish to give your steam room to flow and seal the sides over solidly to stop the actual steam from escaping.

Put the tinfoil bundle onto your bbq and cook for the required time for that particular recipe or piece of fish.


Braising means to gently brown meat or even vegetables in fat prior to cooking slowly in a shut pan with a little water.

This can be achieved on a bbq by browning the meat or vegetables directly on the bbq grill just before adding to the actual pan together with your water.

You can then put the pan on the barbecue to cook, providing that the pot is able to tolerate the heat. If not, or if you are limited for room, you could brown the meat on the barbecue and then complete the task utilizing a standard hob.


Spatchcock is a method used for cooking chicken and in particular chicken however it can be used for various other birds such as poussin as well as quail.

The great thing about spatchcock is that it lets you cook an entire chicken on the barbecue fairly quickly and simply.

You can ask your butcher to prepare your chickenen ready for cooking or you can perform this yourself.

Just, lay the chicken, breast-side down, on a firm surface and find its backbone.

Cut all the way along each side of the spine and take away the backbone. Next, flip the chicken over and push down to flatten as well as open it out.

Coat the chicken in an oily marinade (lemon, oil and garlic works well) to provide flavour and prevent it from sticking before putting it on the barbecue.

Cooking periods will depend on the size of the actual bird as well as the heat of your bbq however when carried out, this chicken should be a little crisp on the outside and any red juices should have entirely disappeared from the inside.

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