Are you a dad that really likes to grill out and have fun? Why not take some time to learn a little more about the art of outdoor cooking so you can impress your friends and family? Here are a few simple BBQ recipes along with some tips and cooking secrets, that will make you a better cook in no time.
Fat burgers are better - you would think that buying the leanest ground beef would be the first step in making a fabulous hamburger, but you would be wrong. Dads that cook need fat to permeate the meat and make it tender. Never use less than 20 percent fat and it is fine to use regular hamburger for barbecuing. Also, don't squash your burgers on the grill when cooking. It removes vital juices.
A burger is not just a burger - there are plenty of easy BBQ recipes for hamburgers and one of the best is simple to make. Don't overwork the meat when you form the patties. Next, add pepper, salt, and onion or garlic powder. Go easy on the salt or you will dry out the meat. Cook at low heat and let burgers set after cooking. This allows the juices to recirculation.
Make a better fire - if you use charcoal lighter, make sure there are no flames before adding meat. Otherwise the meat might taste like lighter fluid. Also, add a few pieces of hickory or mesquite wood to the fire, for increased taste. Experiment with different types of wood. Plus, it's important for dads barbecuing with tinfoil to make sure the grill is good and hot before adding meat.
Ribs need excellent rubs - here is a good rub recipe from Kansas City. Start with a 1/2 cup brown sugar and 1/4 cup paprika. Blend in a tablespoon of cayenne pepper, chili powder, salt, black pepper, and onion powder. Rub your mixture all over evenly. When stored properly, the rub will last for six months or so.
Try something besides meat - when out of ideas for the grill, go to the produce section of your grocers. Zucchini, mushrooms, and squash, make great grill out foods. In fact, portabello mushrooms can be grilled just like steaks. Use your imagination and you'll be surprised what you come up with.
Patience rules - take all the time you need. That is one of the best kept dads BBQ secrets today. Give food plenty of time to cook and use low heat. This takes longer but produces superior results, especially with meat. Check temperatures too. 170 degrees is good for well-done. 165 works well for medium and 145 is a good temperature for medium-rare.
Throw caution to the wind - you might make a few mistakes but mistakes are great learning tools. Keep trying marinades until you find the perfect one, and don't give up until you get it right. Remember, remove meat from the grill when you believe it is finished. This eliminates burnt and inedible meat. If it needs more time, just replace it on the grill.
Fat burgers are better - you would think that buying the leanest ground beef would be the first step in making a fabulous hamburger, but you would be wrong. Dads that cook need fat to permeate the meat and make it tender. Never use less than 20 percent fat and it is fine to use regular hamburger for barbecuing. Also, don't squash your burgers on the grill when cooking. It removes vital juices.
A burger is not just a burger - there are plenty of easy BBQ recipes for hamburgers and one of the best is simple to make. Don't overwork the meat when you form the patties. Next, add pepper, salt, and onion or garlic powder. Go easy on the salt or you will dry out the meat. Cook at low heat and let burgers set after cooking. This allows the juices to recirculation.
Make a better fire - if you use charcoal lighter, make sure there are no flames before adding meat. Otherwise the meat might taste like lighter fluid. Also, add a few pieces of hickory or mesquite wood to the fire, for increased taste. Experiment with different types of wood. Plus, it's important for dads barbecuing with tinfoil to make sure the grill is good and hot before adding meat.
Ribs need excellent rubs - here is a good rub recipe from Kansas City. Start with a 1/2 cup brown sugar and 1/4 cup paprika. Blend in a tablespoon of cayenne pepper, chili powder, salt, black pepper, and onion powder. Rub your mixture all over evenly. When stored properly, the rub will last for six months or so.
Try something besides meat - when out of ideas for the grill, go to the produce section of your grocers. Zucchini, mushrooms, and squash, make great grill out foods. In fact, portabello mushrooms can be grilled just like steaks. Use your imagination and you'll be surprised what you come up with.
Patience rules - take all the time you need. That is one of the best kept dads BBQ secrets today. Give food plenty of time to cook and use low heat. This takes longer but produces superior results, especially with meat. Check temperatures too. 170 degrees is good for well-done. 165 works well for medium and 145 is a good temperature for medium-rare.
Throw caution to the wind - you might make a few mistakes but mistakes are great learning tools. Keep trying marinades until you find the perfect one, and don't give up until you get it right. Remember, remove meat from the grill when you believe it is finished. This eliminates burnt and inedible meat. If it needs more time, just replace it on the grill.
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