12 Tips To Have An Amazing Barbecue

Serious grillers are always looking for ways to take it to the next level.  Here are 12 tips to help make an average barbecue amazing.  Learn more grilling tips and join the Grillerhood. 

1.  Choose your cut of meat wisely

There’s a big difference in the quality of cuts of meat.  The meat industry gives everything a fancy name, so stick with the “Prime” and “Choice” cuts, otherwise you’ll spend more time chewing than enjoying. 

Via: bic

2.  Flip your steaks only once and give them five minutes to rest after taking them off the grill

This will prevent the juices from escaping and retain flavor. 

Image by Robert S. Donovan/Creative Commons via Flickr

3.  Barbecue your chicken on a beer can

This popular hack is a delicious way to grill a juicy bird without overcooking. 

2.  Remove about 2 ounces beer and poke 2 holes in top of can.  Hold chicken upright (legs pointing down) and insert opened beer can into cavity.  Stand chicken in upright position in center of grill.  Position legs to best support chicken (similar to a tripod).  Close lid. 

3.  Grill 55 minutes or until chicken is cooked through.  Remove chicken from can before serving. 

Via: mccormick.com

4.  If you don’t have a pizza stone, you can put the dough right on the grates

For a festive and flavorful option, try the Baja Shrimp Grilled Pizza. 

Image by mastermaq/Creative Commons via Flickr

5.  Add flavor to your fish by grilling on a cedar plank

This ancient grilling technique lets the fish absorb a delicious smoky flavor.  You’ll need to buy cedar planks at the hardware store and soak them in water overnight prior to grilling. 

Brush your salmon with a mix of butter, lemon juice and Grill Mates® Lemon Pepper with Herbs Seasoning in small bowl until well blended.  Grill 20 minutes or until fish flakes easily with fork. 

Sugar burns easily.  Pouring or brushing the sauce on during the last few minutes of grillng will keep the sauce’s flavor intact and prevent your food from catching fire and charring.  You want thick sauces (like BBQ) to caramelize on your food, not burn.