Barbeques are quite popular around the world. A party can never be complete without a barbeque. Some people do not know how to barbecue, while others are experts at it. Many people end up wondering, how barbeques are really made. We seek to educate you about barbeques and make you a master in making barbeques. This is a comprehensive guide on how to barbecue. Contrary to popular belief, making barbeques is not hard to learn. A few instances of practice will make your barbecue prowess the talk in town. Let’s dive in and see what it really takes to become a master barbeque maker.
Steps of Making a Barbeque
Grilling gives your meat a natural unique and tasty flavor. For the best barbeques, we advise that you use a charcoal grill so that you get the natural smoky flavor.
- You will need to set up the grill properly before you start grilling your meat. The first step is to ensure the grill is clean before you start placing any meat on it. Put up the coal in the grill and wait for it to light up and heat up well before you place your meat. It is prudent that you wait for 20 to 30 minutes.
- It is advisable to use direct heat for fast cooking meats, and indirect heat for slow cooking meats. For indirect cooking, you could separate the meat and the coal with an aluminum foil, or place the heated coal on one side and the meat on the other side. Keep the lid closed for slow cooking meats. It prevents the heat from escaping. Charcoal grills also keep a constant heat. You may need to add the coal every now and then though.
- Having the right tools such as tong and spatula for seasoning the meat, and flipping it from time to time to ensure it cooks evenly.
- Ensure the tools you are using do not have uncooked meat residues on them.
- Basting should be done when the meat is almost cooked so that you do not interfere with its natural flavor. Use a baster brush to apply the sauce a few minutes before you take the meat off the grill
- You should have a thermometer to check the doneness of the meat regularly. You should also understand the correct cooking temperatures for each type of meat. Make sure you are using a grilling thermometer, and not any other ordinary thermometer. The respective temperatures of the various types of meat are as follows;
- Poultry – 165 degrees F
- Pork and Fish – 145 degrees F
- Beef and Mutton – 170 degrees F
- Remove the meat from the grill when the internal of the meat reaches the respective temperature, and the meat has a golden-brown color all over.
The meat will continue cooking even after you’ve taken it off the grill. Do not be in a hurry to take it off. Let it simmer for a few minutes until it cools down a bit.