What’s your grilling tips and secrets for a successful bbq?

15 comments

1. 4 years training as a chef, 4 years working commercially in restaurants, constant retraining since I shifted from hospitality.

   Basically, training and practice.

   Also

   Mise en place
   Quality ingredients
   Time

2. Use a direct zone and indirect zone. Get a sear on the direct zone then move to the indirect zone to finish cooking. Use a meat thermometer! And search your grill model + temp control to look for guides on how to set it up for a specific temperature, it’ll get you in the ballpark, but you’ll need to adjust to dial it in. Bottom vents are usually for big temp swings, top vents are for smaller temp swings. Other than that, grab a good beer and have fun!

3. Let your meat rest before cutting into it. I let a butt or brisket rest several hours. I never cut meat over 120 degrees. Build in a long rest time to you prep.

4. Alway click the tongs twice before using them

5. Practice and experience. Always be humble and open to learning new stuff and improving your food. Ask for feedback and what would make it better. Always be looking to better your food. Research into food science and be adventurous and try new things learn what different ingredients do and why.

   Learn to really cook and not just follow one method or recipe. You can start being creative when you know what stuff does and why.

6. If you are talking just chicken — skin on is good. Also consider brining it for extra moisture. And then drying it off and coating it will oil and seasoning before cooking. If you are going to put a glaze or sweet sauce on it don’t do that until the last 5 – 10 minutes or it will char long before the chicken is done. Let the meat warm up a bit (like 45min) before throwing it on the grill — this will help make sure it cooks more evenly.

7. Practice.

8. Chicken:

   1. soak in brine first

   2. Dry it up and spice with ur dry rub 30 mins before grill

   3. Grill for a while then apply sauce/vinegarette ever few minutes.

   4. Last dat of sauce before serving.

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10. If it’s sticking, it ain’t ready to flip. Give it a minute.

11. Can’t tell you. It’s a secret

    Always check with your guests to make sure you have something for everyone (especially if you know someone has an allergy)

12. The heat of the coals makes a huge difference for cooking. Depending on what type of meat you are cooking needs different amount of coal.

13. Patience – good food is never rushed. Do the prep, marinade or brine your meats and like others mentioned pay attention to your fire.

14. I’ve found a lot of success by letting someone else who knows what they’re doing do the cooking.

15. Apply multiple layers of barbecue sauce to the ribs