Five Tips for the Aspiring Barbecue Pro

Posted by Champion Tuff Grill on April 26th, 2019

Fourth of July, Memorial Day, Labor Day, and other holidays and special occasions are the great barbecue days of the year. With a little training, and dedication to the art of meats and seasoning, anyone can become a barbecue master. Here are some tips for the aspiring barbecue aficionado for how to work on consumer and commercial grills.

 #1 Keep your grill clean – A dirty grill will actually burn the outside of food. Also, as the dirt on the grill burns it ascends into the food leaving a bad flavor. One tip is to scrape the grill with a wire brush, which most people do. To get it really clean let the grill run on high for 10 minutes. This will burn off the dirt and grease residue.

 #2 Focus is important – A dedicated barbecuer never leaves his watch. Stepping inside to check on something, or jumping into the pool with the kids can distract an average barbecuer just long enough for something to go wrong. It may be the moment that you get distracted that a flare up occurs charring that 0 prime cut. Also, study up on the best temperatures to cook certain meats. Keep an eye on the temperature which can fluctuate with some barbecues.

 #3 Keep it Clean – In preparing your meats beware of cross-contamination. This is the inadvertent transfer of contaminants such as bacteria from one surface to another. Use separate plates for your different meats, and never place cooked meats back onto the same plate that once held raw meat. Read and understand the recommended cooking temperatures. These are included on the meat packaging. Most decent barbecues have built-in thermometers, but it is a good idea to use a stand-alone meat thermometer that you stick into the meat. Overall, be sure to follow safe food practices and handling. Keep the cooking area clean and sanitized.

 #4 – Learn the art of temperature and time. There are good tutorials online. Thin cuts of meet should be cooked hot and quickly. Chicken is best cooked at a medium temperature for a moderate amount of time. Thick slabs of meat need low temperatures but set to the side close to the heat. Searing is a great skill to have. Searing is when the edges of the meat are caramelized, opposed to locking in meat juices. This gives a different flavor with a crisp edge.

 #5 – Prep your grill for your next barbecuing adventure – After the barbecue while things are still relatively hot, scrape and wipe down. Check the level on the propane tank so you won’t need to run for a refill before your next barbecue. If you noticed any problems with the burners or port holes, make a note to fully check these for clogs once the barbecue has completely cooled down to the touch.

 Follow these five steps and you’ll be barbecuing like a professional on a commercial grill.