We all know that for some reason there are a lot of people that volunteer to be responsible for the grilling and barbecue at every event. But many times the barbecue is destroyed for a wide variety of reasons. For example, the fire was too intense, your grill was not performed right, the meat was not right etc.
To know how to grill successfully is not about being an expert at all kind of meat grilling and fire building, it is simply keeping some very basic rules to the way you use the grill and some advice regarding the fire. Control of the fire is a basic rule you must keep if you want a better chance of eating a nicely grilled meat, and if fact it is the most difficult to follow, you need to be slow and conscious of what you are doing.
Take your time barbecuing:
Most people discover that grilling takes much longer than they thought it would, this brings a lot of problems to the barbecue table. The person in charge of the barbecue gets hungry, and people come to visit the grill and offer a lot of advice and tips and some people just visit to see how it is doing because they start getting hungry. The best thing to do is know your plan, find out the time that the meat is expected to be ready, and start the fire 20 minutes ahead of time since increasing the fire is not a problem, but decreasing it might be a huge problem.
Have a little something to eat before you start and throughout the cooking to keep you focused. Make sure to take your meat out of the refrigerator about 20 minutes before you will load it on the grill. Doing this will help the meat to cook ideally.
Pick the right temperature:
In most cases, you would want the barbecue not to have any fire but only heat, and at that point, you need to decide if it’s warm enough, or needs more heat. You can increase or decrease the heat of your grill depending on how you want your meat to cook. If you are unsure about the heat, you can place a small piece of meat and wait 10 minutes to see the effect.
Make sure to take the fat off the meat before you cook it. The fat can increase the fire when it starts to drip into the barbecue. In some cases, if the fire is too strong it can result in the meat catching fire which is a catastrophe for the person who is about to eat that piece of meat. In any case, when cooking some meat you never had cooked before you should always test the fire before you introduce all the meat to the grill, so start the grill ahead of time, test the meat for about 15 minutes and see if itís the right heat for it.
