Briskets and burgers and rib racks, oh my! If you consider yourself a serious barbecue connoisseur, you'll want to make sure you've mastered all the tips on this barbecue hacks list. From cleaning the grill to marinating your meat, we're bringing you a summer cheat sheet filled with cooking tricks for your outdoor parties.
It all seems so simple, right? Get some meat and some coals, get the grill hot and throw some slabs on the rack. Boom. But if you're looking to master flavor and texture, there are tons of barbecue tips out there to help you become of a king of your craft. Impress your guests with crosshatch marks on their steaks, surprise your vegetarian friend with the perfect hot dog alternative, and even learn new ways to serve condiments by checking out the cooking hacks on this list.
So if the time has come to pull the cover off your grill, be prepared to put these tricks to action. When it comes to mastering meat, you're the one holding the tongs! Grab your barbecue destiny by the patty and vote for the best barbecue trick found on this BBQ tips list!
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Wait for Your Coals to Turn Grey
You can't be impatient when it comes to cooking time. If you're using a charcoal grill, always wait for the coals to turn grey and have a little glow about them. Who really needs to be rushing through a BBQ, anyway?
Always Let the Meat Sit for a Few Minutes Before You Cut It
If you want your meat to be the juiciest most delectable meat you've ever cooked, you should let it sit for about ten minutes before you cut into it. There is some very scientific reasoning behind all of this: when meat hits the heat, the liquid and juices rush toward the center, storing them there until you cut into it. If you want to let these juices internally marinate before cutting it open, let it sit first.
Cut an onion in half and you have yourself a DIY, environmentally conscious grill cleaner (that actually works really well). Stab the half with a fork or sharp object so you can use the onion like you would a bristle brush. Get your grill really hot to loosen the built-up grime, then start scrubbing (the sliced side of the onion should be face down). The onion will remove all residue and won’t leave the grill with any harsh chemical flavors.
If you're using a rub instead of a marinade, apply the rub about an hour before you're ready to cook, says pit master Johnny Trigg. Trigg recommends using equal parts salt, pepper, granulated garlic, and grilled onion (McCormick and Weber will do the trick, too).