To a purist, BBQ is all about slow cooking. This generally means using either a smoker or a grill with a large surface and a snug lid. The idea is to keep the food at some distance away from the direct heat. You can do this by rearranging the briquettes, or by having a flame on only one side of the grill. This will give you an area of lower heat that will allow you to get started on infusing, the first of three steps to the perfect BBQ.
With infusing, your objective is to get all of the flavorful ingredients into the meat before the surface layer is cooked sufficiently to seal the inside. Sauces, rubs, fat and the meat's juices intermingle with the heat and smoke to create a symphony of effects within the meat. The exterior and interior fats melt down and mingle on the surface layer. The conditions are now perfect for the flavor compounds to spread. Some killer BBQ is right around the corner.
During the second step, the actuall cooking happens, and this usually takes a while. While the inside temperature of the meat increases, the proteins break down and convert to amino acids. Sugars convert into particles that add a sweet taste. Salt is ionized and enzymes increase their activity. The end result of all these processes is a piece of meat that has been transformed into a mouthwatering delicacy.
If you've added any wood to the fire, it will impart a smokey flavor to the meat during this stage. The meat seals itself and internal juices are preserved, heated up and altered. This is the phase where the meat needs to pass most of its cooking time. You need to keep the temperature lower than what you'd cook with indoors.
Once the meat's inside temperature reaches 200F, it's time to take it off theBBQ grill or smoker.
In the third step, the meat continues cooking. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. During this step, the tenderness of the meat will peak, creating a superb texture.
Once the temperature has decreased to less than 165F, it's time to dish it up. Slice off a bit and notice the color. If you're cooking beef, it should be dark red; chicken needs to be white, and its juices should be clear. Pork needs to be gray-tinged white. The flavor should be delicate and the texture easy to chew.
And voila, the perfect BBQ.
With infusing, your objective is to get all of the flavorful ingredients into the meat before the surface layer is cooked sufficiently to seal the inside. Sauces, rubs, fat and the meat's juices intermingle with the heat and smoke to create a symphony of effects within the meat. The exterior and interior fats melt down and mingle on the surface layer. The conditions are now perfect for the flavor compounds to spread. Some killer BBQ is right around the corner.
During the second step, the actuall cooking happens, and this usually takes a while. While the inside temperature of the meat increases, the proteins break down and convert to amino acids. Sugars convert into particles that add a sweet taste. Salt is ionized and enzymes increase their activity. The end result of all these processes is a piece of meat that has been transformed into a mouthwatering delicacy.
If you've added any wood to the fire, it will impart a smokey flavor to the meat during this stage. The meat seals itself and internal juices are preserved, heated up and altered. This is the phase where the meat needs to pass most of its cooking time. You need to keep the temperature lower than what you'd cook with indoors.
Once the meat's inside temperature reaches 200F, it's time to take it off theBBQ grill or smoker.
In the third step, the meat continues cooking. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. During this step, the tenderness of the meat will peak, creating a superb texture.
Once the temperature has decreased to less than 165F, it's time to dish it up. Slice off a bit and notice the color. If you're cooking beef, it should be dark red; chicken needs to be white, and its juices should be clear. Pork needs to be gray-tinged white. The flavor should be delicate and the texture easy to chew.
And voila, the perfect BBQ.
About the Author:
Grilling your favorite meats on a BBQ on a hot summer day just can't be beat. But if you're just getting started, it can be hard to know what kind of grill to get, the accessories you need, and how to cook the food. You need to learn how to make the Best BBQ.
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