The Guide To Great Grilling

The Guide To Great Grilling

Welcome to our BBQ Beginner Lessons. In this section, you will learn the fundamental lessons that will help you become a masterful cook, whether you are Grilling or Barbecuing. These lessons will allow you to get comfortable with the necessary skills and will enable you to contemplate advanced techniques. Each of these lessons are an essential step to beginning to understand how to cook outdoors. So crack open a cold one, relax and have some fun!

  1. Set-Up: Get the right grill and equipment for your needs.
  2. Is My Fire Right?: Time and temperature create classic meals.
  3. Find Your Favorite Wood Smoke Flavor: The complete guide on smoke wood.
  4. Increase Your Foods’ Flavor: Seasonings, spices, rubs, marinades, mops.
  5. Master The Grill: Steaks, burgers and chicken did right; get it right every time.
  6. Low & Slow Part 1: Spare ribs, baby backs, and country ribs.
  7. Low & Slow Part 2: Pork & beef, the best techniques from the 4 corners of the world.
  8. Low & Slow Part 3: Poultry: The best methods for cooking turkey and chicken.
  9. You Want Fries With That?: Get creative with sides and vegetables.
  10. Grill Tips For Your Sweet Tooth: Complete your meals with sweet creations.

Some Basic Advice

Rubs are essentially dry spice mixtures. A rub can be as simple as crushed black pepper, or as elaborate as a country or curry rub. Their purpose is to add intense flavor to the meat without excessive moisture. A paste is a rub with a little moisture–usually water, beer, or oil–added to bind it. Generally speaking, rubs are used more with meat and poultry and pastes more with seafood. A notable exception to this rule is Jamaican jerk pork, which can be treated with either a jerk rub or a jerk paste.