As May comes to a close, so does BBQ month. It is the perfect time of year to get the grill back out and try some new recipes. The food can taste so different depending on the spice rub you use, the wood you burn, and so much more. Need a little guidance? Let us help you. Remember, part of the fun of BBQ is experimenting with different cuts of meat and different rubs and sauces! Try something new, if you don’t like it then you know for next time but if you do then you have a great new go to recipe!
- Just because you are making BBQ, doesn’t mean you have to marinade with only BBQ sauce. Try a hot sauce or Caribbean Jerk sauce. Make your marinade starting with a bottled sauce and adding some rum, honey, brown sugar, onions, red peppers, really whatever you would like.
- Try to marinade your meat overnight, this will give the best results. If you forgot to do it the night before, not a problem. Try to marinade it for at least an hour before cooking.
- If you are using a charcoal grill and you know that you want a little smoky flavor, only line charcoals on the bottom of one side of the grill. Add hickory wood chips on top of the hot coals and on the other side of the grill place your meat, giving it indirect heat. Make sure to keep the lid closed as much as possible. Just a heads up: because the meat is not on direct heat, it will take a little longer to cook.
- When moving your meat, make sure not to pierce it with a fork. Instead, flip or move it with a spatula or tongs so that the juices don’t escape. Piercing the meat will make the end product drier and less flavorful.
- Another thing that will make the meat dry is adding salt. Salt takes away any moisture, be sure to add this at the very end if you want the added flavor, not while cooking!
- Don’t know how to grill your vegetables? Not a problem. Coat the veggies or potatoes with some butter and then add salt and pepper. Wrap it up in aluminum foil and throw it on the grill for about 10 minutes.
- Cleaning the Grill: Cut an onion in half and rub it on the grates of the grill while it is still warm. The oils from the onion loosen and remove grime and burnt pieces from the grates of the grill. If you’re using a charcoal grill, then just throw the extra bit of onion in with the charcoal when you are done using it. This will give you some extra flavor next time too!
Extra Tip:
Everyone loves the Red Robin Seasoning, here is a copycat recipe! Add equal parts salt, pepper, paprika, chili powder, garlic and onion powder, dried basil, celery salt, and a little sugar.
