Nothing beats the taste of homemade BBQ. Whether you are hosting a summer party or just want to grill up some food for dinner, this article has hacks you can use to make your barbecue amazing. We will go over hacks on what to buy, how to season it, and even hacks that will help keep your guests happy!
1. Make sure your BBQ is clean and free of any dirt or debris
For starters, you need to make sure your BBQ is clean and free of any dirt or debris. If you have not used it in a while, use the wire brush provided with most models to give those surfaces a good scrubbing – this will help ensure nothing ruins those delicious flavours! Moreover, if you have one of those barbecue smokers, you will need to be extra sure the racks are clean and free of grease or food residue. That way, your barbecue won’t have its tastiness tainted.
Make a mixture with water, salt, baking soda, soap, and vinegar in order to get rid of any stubborn residue that might be stuck on your BBQ after cleaning it.
For smaller surfaces like grates over burning coals, you can use some steel wool along with oil (for example vegetable oil) used for cooking – this way all leftover residues will come off easily!
Having an immaculate grill is crucial if you want to achieve amazing results when barbecuing at home, so don’t hesitate about spending more time than usual on making it spotless!
2. Use a dry rub on the meat before cooking to give it flavour
Preparing for your barbecue starts long before you fire up the grill. Instead, start with a dry rub that will not only give your meat flavour but also help it stay tender when cooking!
Many people use pre-mixed spice packets to create their dry rubs in order to save time and effort, but why buy something premade if you can easily mix together spices from your kitchen? Here are some suggestions for creating an amazing dry rub!
– Brown sugar (adds sweetness)
– Cayenne pepper (spicy!)
– Chili powder (with or without cumin, depending on what flavours you prefer)
– Cinnamon (for dessert-style meats like pork ribs or chicken wings!)
The options really are endless, so play around with what spices you prefer and create your own signature dry rub.
Once the meat is coated in your special spice mix (don’t forget to coat both sides!) it’s time to let the grill do its magic!
3. Add some salt, pepper, onion powder, garlic powder, paprika, and cayenne pepper to the dry rub for extra flavour
Knowing what to add is a great step forward. It’s also important not to over-salt your meat, as you can always sprinkle more on later if need be!
Be sure that when planning out how much of each ingredient you will use that it makes sense with the amount of meat being cooked, so everything comes together properly in terms of taste and texture did cooking.
Some people might think going above and beyond by adding ingredients like beer or wine or using a special marinade are too cheesy hacks, but there is no shame in having fun with the cooking process and making something that tastes great!
It’s also important not to over-salt your meat, as you can always sprinkle more on later if need be! Be sure that when planning out how much of each ingredient you will use that it makes sense with the amount of meat being cooked, so everything comes together properly in terms of taste and texture once done cooking it. Some people might think going above and beyond by adding ingredients like beer or wine or using a special marinade are too cheesy hacks, but there is no shame in having fun with the cooking process and making something that tastes great!
4. Be careful with how much sauce you use
Using too much sauce is a mistake that results in soggy, undercooked chicken. For the best flavour and texture, you should use just enough sauce to cover the top of your meat.
Avoid adding toppings until after cooking, otherwise, it will be difficult to get even coverage on all sides – this can lead to burned or overcooked areas that are not as tasty once cooked through!
5. Cook low and slow
You might well have a garden full of hungry guests, but don’t be in a rush to get that temperature up! Give the grill time to smoke to make sure all those delicious flavours will go all around the BBQ rather than just upwards and into the sky.
6. Cook at a low temperature, so the meat has time to cook through without burning
Any experienced barbecue cook will tell you that cooking at a low temperature is the way to go when making this dish. By allowing the meat time to cook through, it helps keep in all of its juices and flavour without having any burnt parts on top.
One thing people are prone to when it comes to barbecue is that they tend to overcook, which can really dry up your meat! No one likes chewy or tough pork chops or chicken. Cooking them too long also makes the outside seem like it’s already been burned since most recipes call for something closer to medium heat rather than lower temp.
7. Let your BBQ rest after cooking for 10-15 minutes before slicing into it so all the juices stay inside
Let your BBQ rest after cooking for about ten to fifteen minutes before slicing into it. This will allow all the juices to stay inside, which makes for even more tender meat!
Another way you can ensure that your barbecue is cooked properly and stays moist throughout is by using a digital thermometer.
8. Invest in quality grill tools, so you can cook more efficiently and cleanly
Invest in quality grill tools that you can use to cook more efficiently and cleanly. These hacks will help make your barbecue a success at home!
Another way you can ensure that your barbecue is cooked properly and stays moist throughout is by using a digital thermometer. Invest in quality grill tools, so you can cook more efficiently and cleanly.
9. Use foil as much as you can
People often overlook the benefits of using heavy-duty aluminium foil on their BBQ, but with things like jacket spuds and sausages, it can be a godsend. Not only does it keep your grill cleaner, but it will also keep all those juices and flavours where they belong which is inside the food. This works especially well when it comes to grilling vegetables.
10. Don’t rush the veggies
You might think doing a veggie barbecue will be a lot quicker and easier, but if you want to add that wow factor to those said vegetables you should be taking the advice in our number 5 tip which is to cook them low and slow. This is especially true when it comes to halloumi which can fall apart if you cook it too quickly.
Now that you know the basics, it’s time to get grilling! You can’t go wrong with a classic BBQ. From what cut of meat to use, how much sauce is appropriate, and when your food needs to rest before slicing into it, our guide has all the info you need for throwing an awesome summertime feast.
