Are you a dad that really likes to grill out and have fun? Why not take some time to learn a little more about the art of outdoor cooking so you can impress your friends and family? Here are a few simple BBQ recipes along with some tips and cooking secrets, that will make you a better cook in no time.
Learn to make a fatter burger - if your hamburgers are dry or not as tender as you like, make sure to use ground beef that has at least 20 percent fat content. So many dads that cook think leaner is better, but not for burgers. The fat content is what makes them tender and moist. Also, refrain from squashing the patties on the grill while barbecuing. You will remove most of the tenderizing juices in the process.
Keep your burger simple - there's no need to go to a lot of trouble when cooking. In fact, easy BBQ recipes are usually the best. Do not squeeze your patties too much and add simple ingredients like garlic, onion, pepper, and a little salt. If you use too much salt, you'll dry out an otherwise fine burger. Use low heat for cooking and let your burgers set before serving.
Create better fire for your grill - when using lighter fluid, give it time to completely burn off before cooking. If not, your meat could taste funny. For improved taste, add mesquite wood, or perhaps hickory or oak. Try several kinds of wood and see which works best. Also, dads barbecuing with tinfoil need a grill that is very hot, for best results.
You need good rubs for the ribs - try using a tablespoon each of black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Throw in a half cup of brown sugar and one forth cup of paprika. Make sure the mixture is evenly rubbed on the meat. Extra rib rub should last for as long as six months when properly stored.
You don't need meat - when you can't think of new ideas for the grill, go with vegetables like zucchini or squash. Mushrooms also work well and the large portabello ones taste as good as meat when you grill them the same way. Also, try stuffed jalepeno peppers grilled in foil.
Patience rules - take all the time you need. That is one of the best kept dads BBQ secrets today. Give food plenty of time to cook and use low heat. This takes longer but produces superior results, especially with meat. Check temperatures too. 170 degrees is good for well-done. 165 works well for medium and 145 is a good temperature for medium-rare.
Don't be overcautious - there is nothing wrong with making occasional mistakes. That is how good cooks learn. You may have to try a number of different marinades, techniques, and cooking methods, to get it right. Also, when you are not sure if the meat is done or not, go ahead and take it off the grill. You can always put it back on if it needs a little more cooking time. This will keep you from overcooking and burning.
Learn to make a fatter burger - if your hamburgers are dry or not as tender as you like, make sure to use ground beef that has at least 20 percent fat content. So many dads that cook think leaner is better, but not for burgers. The fat content is what makes them tender and moist. Also, refrain from squashing the patties on the grill while barbecuing. You will remove most of the tenderizing juices in the process.
Keep your burger simple - there's no need to go to a lot of trouble when cooking. In fact, easy BBQ recipes are usually the best. Do not squeeze your patties too much and add simple ingredients like garlic, onion, pepper, and a little salt. If you use too much salt, you'll dry out an otherwise fine burger. Use low heat for cooking and let your burgers set before serving.
Create better fire for your grill - when using lighter fluid, give it time to completely burn off before cooking. If not, your meat could taste funny. For improved taste, add mesquite wood, or perhaps hickory or oak. Try several kinds of wood and see which works best. Also, dads barbecuing with tinfoil need a grill that is very hot, for best results.
You need good rubs for the ribs - try using a tablespoon each of black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper. Throw in a half cup of brown sugar and one forth cup of paprika. Make sure the mixture is evenly rubbed on the meat. Extra rib rub should last for as long as six months when properly stored.
You don't need meat - when you can't think of new ideas for the grill, go with vegetables like zucchini or squash. Mushrooms also work well and the large portabello ones taste as good as meat when you grill them the same way. Also, try stuffed jalepeno peppers grilled in foil.
Patience rules - take all the time you need. That is one of the best kept dads BBQ secrets today. Give food plenty of time to cook and use low heat. This takes longer but produces superior results, especially with meat. Check temperatures too. 170 degrees is good for well-done. 165 works well for medium and 145 is a good temperature for medium-rare.
Don't be overcautious - there is nothing wrong with making occasional mistakes. That is how good cooks learn. You may have to try a number of different marinades, techniques, and cooking methods, to get it right. Also, when you are not sure if the meat is done or not, go ahead and take it off the grill. You can always put it back on if it needs a little more cooking time. This will keep you from overcooking and burning.
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