The Right And Wrong Way To Grill Common BBQ Foods

The Right And Wrong Way To Grill Common BBQ Foods

1. Follow three simple rules to make your burgers happy.   1. Flip burgers only once and don’t use a spatula to flatten them out while they’re cooking. Handling the meat too much will make it tough and dry. 2. Push an indent into the middle of the raw beef patty. Burgers will bulge in the middle while they cook and this will help keep the thickness even. 3. Don’t cook your burgers directly over the flame. Keeping the meat in direct contact with the flame will result in...

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All-time top 10 BBQ tips

All-time top 10 BBQ tips

  It’s outdoor dining month here at Jamieoliver.com. The sun is out, as are the terrible T-shirt suntans, and that means one thing: barbecue season. Let’s face it – most of us are terrible barbecuers. If we’re not cremating sausages, we’re probably poisoning our friends. It’s strange that we pick the method of cooking that needs possibly the most concentration on days when all we want to do is kick back and have a beer. Cooking well over fire takes some skill, but...

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How to make the best BBQ marinade

How to make the best BBQ marinade

“Most marinades work by using an acid base (vinegar, wine or lemon juice, fruit: papaya or pineapple for example) to weaken the muscle tissue, this makes the meat feel softer and juicier in the mouth. Dairy products, like hung yoghurt and even greek yoghurt are traditionally used as a marinade in northern India. The yoghurt has special tenderising qualities in addition to their mild acidity, making it the perfect accompaniment to any BBQ dish. The best way to marinate...

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How-to Smoke Ribs on Your Gas Grill

How-to Smoke Ribs on Your Gas Grill

Serving up ribs at a backyard barbecue during the summer is one of the true joys of being a pitmaster. Everyone loves ribs (even if they don’t they sure do eat a lot of them when the platter is sitting out), and when they’re cooked right they will bring the masses to their knees. One of the problems we run into from time to time is a customer that has a nice gas grill but no smoker and doesn’t have the budget or want to spend the money to buy a standalone pit. If that’s...

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How To Build a Better Burger

How To Build a Better Burger

Many grilling enthusiasts take great pride in their hamburger grilling skills. However, for those new to grilling, getting the burgers to come out perfect every time can be a bit of a challenge.   Don’t worry – just grab a cold beverage and view our tips for building a better burger. You can also watch our Hamburger Grilling 101 video to see some of these techniques discussed in action. Happy Grilling!   For Beef Burgers, Use 80/20   The best lean...

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How to Trim Pork Spareribs Into a St. Louis-Style Cut

How to Trim Pork Spareribs Into a St. Louis-Style Cut

The one thing I’ve learned about KCBS contests is that judges like big, meaty ribs. They tend to score you lower when you have those thin, little ribs you have to chew around the bone to get any meat… And I don’t blame them. I would score a big, meaty, delicious rib higher too if it’s cooked properly because there is no guessing if it’s done – and you can tell they ain’t trying to hide anything. And the best way I’ve found to get the biggest, meatiest rib is to buy a whole...

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How to cook steak on the BBQ: 8 steps to the perfect meat feast

How to cook steak on the BBQ: 8 steps to the perfect meat feast

Chef Neil Rankin shares his top BBQ tips for cooking for the perfect steak, from which cut of beef to pick to how to get it rare, medium and well done.     Weather forecasters have been predicting this weekend is going to be a sizzler. And many people taking their first chance of the year for al-fresco dinning to dust off the BBQ. Bad technique can lead to burnt food on the menu so we asked Neil Rankin from the Pitt Cue Co, and currently at the Smokehouse in...

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How To Set Up A Charcoal Grill For Smoking

How To Set Up A Charcoal Grill For Smoking

You’ve probably heard me say this before, but I use my Weber Kettle grill more than any other smoker I own.     In a matter of minutes I can have a chimney of charcoal glowing hot and ready to cook and the Weber never lets me down. The Weber is great for general grilling and with the addition of a good set of grill grates you can turn out restaurant quality steaks, but today I want to share with you how I set the Weber Kettle up for indirect smoking.    ...

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6 Crazy BBQ Techniques to Bust Out This Weekend

6 Crazy BBQ Techniques to Bust Out This Weekend

BBQ isn’t just charcoal and grill-lines… it’s smoke wood flavors and banana leaf sweetness. Heck, it’s cooking an entire bird over a can of beer! With the temperatures rising and the grills emerging, it’s time to up your BBQ game with these 6 techniques!     TIP #1 Use Smoke Wood For anyone looking to enter the BBQ big leagues, smoke wood is your ticket in. To cook with smoke wood, you’ll need to understand the difference between chips/chunks/logs and types of...

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The Guide to Grilling Whole Fish

The Guide to Grilling Whole Fish

We’ve got a partnership with the recipe, equipment, and product-testing gurus at America’s Test Kitchen. They’ll be sharing some of their time-tested recipes and technical expertise with us weekly. Today’s topic? How to grill a whole fish while keeping it intact — plus a foolproof recipe. Put an impressive twist on your next outdoor party with grilled whole fish — the dish couldn’t be easier to prepare and cook, and its simple presentation is a...

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How To Clean a Charcoal Grill

How To Clean a Charcoal Grill

Whether you use a standard Weber kettle grill at home or plan to use the public grills at a park or campsite, charcoal grills do require some cleaning and maintenance to make sure they function well and cook your food properly. Here’s how to do it!     If you own a charcoal grill, you should clean it at least once during the grilling season, or even twice if you grill often. You don’t want carbon or ash buildup in your grill, or rust buildup on the...

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Fish fillets on the grill or cedar plank

Fish fillets on the grill or cedar plank

Grilling fish at home is easy, delicious, and costs so much less than going out. Follow these six easy steps using Kingsford® Charcoal and your fish fillets will come out moist, flaky, and delicious every time.   Fire up the grill For grilling fish fillets, you want to set up a direct heat, [two-zone], medium-hot fire. Fire up a full chimney of Kingsford® Original Charcoal, or light a pile of about 100 briquettes. When the coals are ready, replace the top grate and...

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How to: prepare your grill

How to: prepare your grill

Before you cook anything, start off the right way with a grill and grates that are clean and ready for action. Two minutes of easy prep will make a big difference on your food.       1. Empty any old ash A mountain of ash in the bottom of the grill can obstruct vents and make temperatures difficult to control. If you have a pile of leftover ash in the bottom of your grill from the last time you cooked, get rid of it now. Put the ash into a bag and dispose of it in the...

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10 Tips for BBQ Bliss

10 Tips for BBQ Bliss

Summer means different things to different people: surfing and beach volleyball, lazing on the patio, reading a good book or just getting to throw on a pair of shorts now and then. But regardless of your seasonal predisposition or where you’re located, one shared pleasure of summer is and always will be grabbing the tongs, stoking the coals and biting into a lightly charred piece of meat. That doesn’t mean everyone knows how to do it right. To teach you how to truly master...

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The Importance Of Temperature Control, The 2‑Zone Setup, And Indirect Cooking

The Importance Of Temperature Control, The 2‑Zone Setup, And Indirect Cooking

The most essential concepts an outdoor cook needs to understand is the importance of temperature control, the differences between direct heat and indirect heat, and how to use a 2-zone setup.       To cook delicious food, you need to control your cooking temperature because the compounds in foods react differently to different levels of heat. For example, meats are composed of protein, water, fat, collagen, and some sugars, and each component changes...

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