Go with the best
January 27th, 2008 by admin
To barbecue, first get ready with the cut meat and sauces. Go through the manual of your grill to understand its heating instructions. Most bbq smokers have different heating speeds and temperature requirements. If you feel that reading the instructions will not be helpful, you can go for the visual cues. A charcoal is said to be well heated if its is ashy on the outside and red hot inside.
Once, the grill is heated properly, you have to put the meat on it. The meat will always stick to the hot grill. You can add the glaze and the sauces as you cook the meat on the smoker. You should try not to put too many fatty ingredients on the barbecuing food. In most brinkmann smoker, extra sauces tend to fall on to the grill leading to flaring up of the flames. The result of flared flames is the burning of the meat on the sides, which may taste unpleasant and should be scraped off.
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