Best Backyard BBQ Ever: How to Make It Happen
Nothing says summer more invitingly than steaks sizzling on the grill at a BBQ. Whether it’s a small family gathering or a fabulous shindig, when you start up the grill, you have an instant party. How can you make sure your culinary creations are a hit? It doesn’t take study at the Cordon Bleu, but it does take a bit of know-how.
The first rule is to stay safe. That includes washing everything, never reusing the plate you designate for raw meats, and keeping water handy in case of flare-ups. It also means no rare hamburgers. The Official Scott Robert’s Website offers additional tips that are certain to make your party pop. Here are 10 of his best.
- If you’re using briquettes, light them about 30 minutes before starting to grill. This gives them time to heat and avoids the taste of starter fluid.
- When using charcoal, line the inside of your grill with aluminum foil for faster cleanup.
- Choose marbled meats for tenderness.
- Make chicken skin crispy by rubbing it with oil or butter before cooking.
- Don’t pierce meat during cooking lest the juices escape.
- Coat salted veggies with butter, wrap tightly in aluminum foil, and “throw it on the grill.”
- Add salt to meats after cooking to avoid drying them out.
- Use a stiff wire brush or a piece of crumpled foil to keep your grill grate clean.
- When using a marinade, marinate overnight or at least an hour before grilling.
- Experiment with different marinades to find a flavor you love.