What’s YOUR best piece of barbecue advise?

47 comments

1. Charcoal all day every day. Get a chimney.

   Edit – Are you talking about grilling or making actual BBQ?

2. Gonna have to get yourself a grill.

3. Don’t let the victims talk you out of it

   They want to be prime rib

   No matter what they say

   Randy ribs are great

   *The preceding comment is not meant to be taken literally

   If you do

   Get help

4. Marinate overnight

   Cold beer makes it taste better

   If you burn it just throw some ketchup on it

   If someone ask for their steak to be cooked more than medium tell them to get off your property

   If someone brings a vegan option don’t shame them, but if they shame you for eating meat tell them to get off your property

5. Don’t get too obsessed with special sauces. The meat has its own flavor. Enjoy it. You don’t need to drown it in sugar to make it taste good.

6. Snap the tongs twice before doing anything everytime with the barbeque

7. Stop opening the lid and flipping everything every few minutes.

8. A little burn on hotdogs makes them taste better

9. Salt and pepper is all good meat needs.

10. Always salt your meat & keep a spray bottle on hand to put out them flames.

11. Never ever press down on your meat when it’s on the grill. I know it sounds crazy, but I saw my brother do it to his burgers.

12. low and slow

13. Grilling, bbq and smoking are all about temp control. Get the temp right and then leave it the hell alone until it’s done or ready for a turn/baste/whatever. I see so many just peeking, turning and otherwise worrying things unnecessarily.

14. Halloumi

15. I wrap every individual head of corn in its own piece of foil with a slice of butter inside

16. Cook steaks from room temp. A cold steak is a lot harder to cook correctly.

    Griddle cooking is next-level. Consider a Blackstone or similar.

    Avoid sauces outside of the last few minutes of cooking (and even then, I still don’t sauce my meats).

    Grilled vegetables are bomb dot com.

17. Sauce on meat doesn’t make it BBQ. Marinate and smoking it does.

18. Never ever barbecue for your in-laws. Its almost impossible to tell your wife’s father to F… Off over there, when criticising your technique, without sleeping on the sofa for the next week. Trust me!

19. Quit squishing your hamburgers with the spatula. Unless you like them dried out.

20. Step 1: Get a Pellet Grill.

    Step 2: Cook low and slow.

    Step 3: Congratulate yourself on instantly leveling up your BBQ game.

21. Low and slow

22. Mine: oil the meat, not the grill!

23. Don’t play with your meat. Don’t keep flopping it around, once is usually enough.

24. I go top sirloin before rib-eyes, about an inch thick. Grill for 3-4 minutes at about 400, salt and pepper heavily. Flip each minute for the grill marks. Some nice herbs and *maybe* garlic butter. Let it sit for two minutes and then pop it down the hatch.

    Anyone recommend wagyu?

25. The less the meat is handles when cooking the better (doesn’t really apply to most sausages because of the skin). If you’ve got burgers, or cuts of steak or chicken breasts or anything like that, prepare it, put it on and then leave it. Ideally, flip it once and then don’t touch it again until you are taking it off. ABSOLUTELY don’t press your spatula onto your patties. Squishing your patties and, to a lesser extent, just flipping your patties squeezes the juice out. The juice is where all the flavour is. Leave it alone.

26. It should already be delicious before you put any sauce on it

27. 1″ thick ‘berta beef top sirloin. Salt. Pepper. Let sit for 10-15 minutes room temperature. Salt and pepper heavily. Grill at 400, four minutes total. Flip each minute to get the good grill marks. Let sit for two minutes.

    Down the hatch.

28. Get a good rub then baste with sauce towards the end.

29. Let the meat rest after removing from heat.

30. Money saving tip: get the pack of small chunks of beef or chicken and use skewers. Cooks fast and cheaper. I rub my chicken chunks with curry paste and then skewer them. Fucking delicious.

    Goddamn grocery store is expensive these days. Every little savings helps.

31. Eat the food indoors.

    Yes, cook it outside and eat it inside. Eating outside sucks – the food gets cold way too quickly, there are flies and wasps, the table cloth has blown off the table, … I could go on.

32. Cook everything indirect!

    Leave it alone, the lid stays down.

    Stop looking/flipping every 2 damn minutes.

    Have a cold beer to hand and a comfy chair.

    Good company, not ppl who come and try and take over!

33. You NEED to click the tongs twice before the first flip or else the food won’t cook right

34. Use a wood fire instead of charcoal or gas.

35. Salads are the best thing at most barbecues.

36. Only to spell “advise” as “advice”

    Other than that the only thing i know about the BBQ thing is this:

    Make sure that shit is cooked properly.

    Buy a temperature probe if you are not sure and research the minimum safe temperature of what you are cooking.

    ..

    …

    Said a person who has never cooked on a barbeque.

37. Instant read thermometer so you know exactly when to pull of chicken so you don’t undercooked it or over cook it and can cook steaks exactly how different people like them

38. Always brine chicken or turkey breasts overnight ahead of grilling. They come out wonderfully juicy.

39. Buy a Thermapen. Expensive but worth it.

    https://www.thermoworks.com/thermapen-one/

40. Charcoal. Natural lump. Light fluid tastes like crap. Chimney starter all the way.

    Buy your meat from a butcher…not a grocery store.

    Leave the corn on the cob in the husk. The husk will steam it perfectly.

    Grill pineapple. It took me too long to do this……

    Meat continues to cook after you remove it from the heat.

    Simple can be awesome….if you do it right.

41. Switch to kebab! bahaha

42. Ribs: Take off the membrane thats on the back. Never boil.

    Chicken: Spatchcock it.

    Porkchops: Dont overcook.

    Barbecue: Find a resteraunt in a bad neighborhood with paper plates, plastic forks. There should be No more than 5 white people in the building, counting yourself if applicable.

43. Balance is the key! Tongs in one hand, beer in the other… keeps you from tipping over!

44. Pellet grills are EZ bake ovens for grown men. Please do not purchase.

    No need to smoke anything at 225F. Its too low and everything takes way too long. And in the case of chicken, can actively work against you to make your skin rubbery and gross.

    275F – 305F is the perfect temperature range for getting shit done on time.

45. Salt, pepper, garlic and onion powder is all you need for a good dry rub. Start away from “secret” ingredients.

46. Practice makes perfect.

47. Be patient and pay attention.

    Poking and prodding doesn’t make anything the ingredients taste better but don’t look away.

    Ingredients can start to burn in a blink of an eye and a char isn’t the same as charcoal.