| I have received a lot of questions that just deal with | | | | your BBQ setup is a totally different post and we will |
| the basics of barbecuing and I thought that I would | | | | get into that as time goes by. |
| answer a few of those. Sometimes we who have | | | | * try to always marinate the meat. Well, shoot, |
| been doing this for so long might not understand | | | | sometimes I even marinate my veggies in white |
| some of the terms and words which we use. So I | | | | balsamic vinegar - you want to talk about FLAVOR! |
| thought that I would address some of those issues. | | | | But we are talking meat here, so marinate for a few |
| Cooking Temperatures | | | | hours on chicken if it has an acid in the marinate. |
| One of the first things we should discuss is the range | | | | Overnight for chicken is too much for the chicken will |
| of cooking temperatures. There are really only three | | | | start to cook. |
| major ones...and of course, we have all the various | | | | * But on beef, pork, ribs, items which are not as |
| ranges in between. But basically only about three big | | | | delicate as chicken, you can marinate them overnight. |
| ones. | | | | This really adds to the flavor and taste. |
| 1) HOT!- This is above 400 degrees. You are not | | | | * Same on fish, only about an hour, or two at the |
| going to use this much. Sometimes you will so that | | | | most. The acid will start to cook the fish. Such as in |
| you can have those nice grill marks on them, but | | | | ceviche. |
| then almost immediately you will take the meat to | | | | That is enough for today and Basics? We don't need |
| the medium or lower side to finish off what you are | | | | no stinking basics! And I say we do if we want to do |
| doing. | | | | it right. Barbecue can be great and you will be known |
| 2) MEDIUM - 300 to 400 degrees F. This is the | | | | far and wide for your abilities with a pair of tongs. |
| temperature where you will grill most items. | | | | But done wrong and when people are invited over to |
| 3) LOW - Below 300 degrees F. Your low | | | | your house for an outdoor BBQ you will be surprised |
| temperatures are where we BBQ large cuts of meat | | | | at all the excuses there are in the history of mankind |
| like roasts, tri-tip, prime rib, etc. This is especially | | | | to beg off and stay away. Check out our opt-in |
| important where the meat has a large amount of fat. | | | | newsletter. We fill it with all kinds of tips and hints on |
| A couple of side note about basics, we don't need no | | | | barbecuing and even include some fantastic recipes |
| stinking basics: | | | | which you can try out this summer on all your friends |
| * we really cannot sear the juices in on a BBQ grill. | | | | and family. |
| What we are doing is carmelizing the outside, and this | | | | Shoot, I even time mine so that when the UPS guy |
| really adds a lot of flavor so don't knock it. Try not | | | | comes to the door I have a plate of Ribs, or tri-tip |
| to get the two mixed up. | | | | for him. I know he appreciates it!! On paper plates, of |
| * Other than smoking (and I don't mean cigars or | | | | course. Otherwise I might not ever see the plates |
| cigarettes) we usually do not cook at temperatures | | | | again. It pays to be my neighbor and we can turn |
| lower than 225 degrees F. However, smoking with | | | | you into the BBQ king or queen in your neighborhood. |