BBQ Grilling Tips

BBQ Grilling Tips


 
Barbecue is as much a culinary excursion as it is an art form. Grilling demands every bit of the tender, loving care that you can accord. Thus, you have beef grilling tips encompassing the whole range from the size of the meat, the duration of the marinade and the length and process of grilling. Beef grilling tips ensure a tasty and healthy way of having your grilled beef.
 
The best beef grilling tips will primarily emphasize on the beef cuts. Use beef where the fat has been pruned so that during grilling there are no flare-ups. However, with beef-steaks, you can leave 1/8-inch of fat to help keep the juices in while grilling.
 
It goes without saying that a marinade enhances the taste of bar-b-q dishes manifold times. And all great chefs go by one tip. Beef must be marinated at least 6 hours or even overnight to tenderize it. The marinade should contain an acidic ingredient like vinegar or limejuice. Keeping on the marinade for more than a day gives the beef a squishy touch.
 
You can also use a rub just before the grilling to spice up the outside of the meat. For a light flavoring, keep on the marinade or 15 minutes to 2 hours.
 
Tips on how to grill beef also touch upon the safety issue. Thus, an oft-quoted grilling tip is to marinade the beef only in the refrigerator so that the raw beef sitting on the kitchen counter does not contaminate other food items. It is also imperative that you throw away any leftover marinade.
 
Not surprisingly, the most significant tips on how to grill beef involve the actual grilling process. And a rule-of-thumb in this case, is to always grill the beef at medium to medium-low temperatures. After grilling, always check for doneness with a food thermometer.
 
You can grill beef in two ways. If you want a thick, crunchy coating on your beef you can use the Direct Heat method, wherein, the meat should be placed a good 3-6inches away from the heat. Indirect Heating method requires the beef to be placed further away from the heat, which results in an even grill.
 
Many cooks recommend a blend of the two, first direct grilling and then indirect grilling, to achieve a succulent beef dish. Hamburgers, kebabs and steaks are grilled such.
Another important tip regarding the type of grilling used for beef is to use indirect heating for thick cuts like 2-inch steaks, ribs or 3-pound roast or sirloin. This entails that the outside of the meat is not burnt before the inside is absolutely grilled.
 
Of all the beef grilling tips, people are most negligent about the tip on the kind of equipment to be used while grilling. Thus, you will often find forks being used for flipping the beef. Forks tend to prick the meat, resulting the juices to leak.

If you follow these beef grilling tips properly, it will produce sumptuous, juicy ribs and strips to hold a pride of place in any BBQ party.