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12 Tips To Have An Amazing Barbecue

Serious grillers are always looking for ways to take it to the next level. Here are 12 tips to help make an average barbecue amazing. Learn more grilling tips and join the Grillerhood.

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1. Choose your cut of meat wisely

Via buzzfeed.com

There’s a big difference in the quality of cuts of meat. The meat industry gives everything a fancy name, so stick with the “Prime” and “Choice” cuts, otherwise you’ll spend more time chewing than enjoying.

3. Barbecue your chicken on a beer can

Via mccormick.com

This popular hack is a delicious way to grill a juicy bird without overcooking.

Beer Can Chicken

1. Preheat gas grill to medium heat (325°F to 350°F). Remove giblets from chicken cavity. Rinse chicken inside and out; pat dry. Rub chicken with oil. Rub cavity with 1 tablespoon of Grill Mates® Montreal Chicken Seasoning. Sprinkle remaining Chicken Seasoning evenly over surface of chicken.

2. Remove about 2 ounces beer and poke 2 holes in top of can. Hold chicken upright (legs pointing down) and insert opened beer can into cavity. Stand chicken in upright position in center of grill. Position legs to best support chicken (similar to a tripod). Close lid.

3. Grill 55 minutes or until chicken is cooked through. Remove chicken from can before serving.

5. Add flavor to your fish by grilling on a cedar plank

woodleywonderworks

This ancient grilling technique lets the fish absorb a delicious smoky flavor. You'll need to buy cedar planks at the hardware store and soak them in water overnight prior to grilling.

Brush your salmon with a mix of butter, lemon juice and Grill Mates® Lemon Pepper with Herbs Seasoning in a small bowl until well blended. Grill 20 minutes or until the fish flakes easily with a fork.

10. Leave the sugary sauces until the very end

jeffreyww

Sugar burns easily. Pouring or brushing the sauce on during the last few minutes of grillng will keep the sauce's flavor intact and prevent your food from catching fire and charring. You want thick sauces (like BBQ) to caramelize on your food, not burn.

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