Wondering how you should be preparing meat for a perfect BBQ? Look no further, we are here to help with several tips to give you mouth waterin’ BBQ everytime.
You want to first cut them into different pieces. For example, you want to cut a brisket into 2-inch thick pieces and cut ribs into 1-inch thick pieces. If you’re using chicken, try cutting the breast portion in half or into 1/4ths (depending on how big or small it is).
Be careful about cutting big chunks of brisket because each one is a potential fire hazard. The fat may also drop into the fire and make it smolder, which can result in a barbecue disaster. Brisket cuts are pretty safe if you’re working with them on the smoker or grilling over hot coals.
You must make sure that your meat is well-marinated before cooking it. We recommend using bbq sauce to season the meat. After it’s marinated, cook it on the grill or smoker over hot coals. The thickness of your meat will determine how long the meat is well-cooked; the thicker the cut, the longer it needs to cook.
For example, if you’re using a thin chicken breast and cooking over intense heat for a short period of time (e.g. frying), then you’ll be able to tell when it’s done by looking at it. If it is char marks appear at the bottom, it’s well-done.
If you’re using thicker cuts of meat like brisket or pork ribs, you may not be able to tell if your meat is done at all. You’ll have to rely on your instincts. Put the meat on the grill or smoker and cook slowly over indirect heat for an hour or two. This should be long enough for the meat to become tender, but not so long that it becomes dry and tasteless.
Grab a fork or some tongs and try to bend the meat. Try pulling it apart; if you feel like it’s still tough and needs more time, cook it a little longer. You’ll know when your meat is done because the outside of the meat will have darkened in color.
As soon as your meat is done cooking, start grilling or smoking it over hot coals. You may want to allow the meat to sit out of direct heat for some time before you begin barbequing; this gives the fat a chance to melt.
Put any leftover marinade in a container and refrigerate. You can also spread it on the grill grate when you reheat the meat, which will help keep it moist and prevent excessive charring.
Great job, now your meat is properly prepared and ready to be smoked or grilled. That was easy wasn’t it. Let us know some of your favorite prep tips in the comments below.