5 Tips for the Best Barbecue of Your Life

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(photo: Flickr/stevendepolo)

On July 4, 1776, some of America’s greatest men signed and adopted the Declaration of Independence, proclaiming us free from our British brethren and asserting our right to sovereignty and self-determination; 239 years later, we celebrate the momentous occasion by waving mini flags, donning red, white, and blue, shooting explosives into the air, and throwing slabs of meat over fires. Logic doesn’t really apply to celebrations.

It doesn’t really apply to barbecuing, either. On paper, it seems so easy. Put some meat on a hot grill, let it sit, turn it over, then take it off and scarf it down with condiments, sides, and a frothy mug of beer. In practice, unfortunately, it’s far from simple. Luckily, we have friends like Jim Shahin, the Washington Post’s “Smoke Signals” barbecue columnist, who was kind enough to offer a few pointers to ensure your barbecue doesn’t become a pyrotechnics display all its own.

See more: The 6 Weirdest Rules in Professional Barbecue

1. Stay away from lighter fluid.

For gas grills, getting started is simple. Open the grill, turn on the gas at the propane tank, turn on a gas burner on the grill, find the ignition button, and press it. Now you’re in business.

For charcoal grills, it’s a bit more tricky. A tip concerning lighter fluid: “If there’s no reason to use it, don’t use it,” Shahin says. Another tip: Buy a chimney starter. They’re cheap, they’re easy, and all you do is put it in the grill, stack the bottom with paper, pour in some charcoal, and light the paper. After most of the charcoal catches fire, pour out the coals, push them to one half of the grill (more on that later), wait for them to char over (about 20 minutes), and you’re ready to start grilling.

2. Don’t overseason.

Spices and seasonings are an integral part to any barbecue. From dry rubs to marinades, the flavor possibilities are endless. The key, though, is not to get carried away. “The whole idea to me about grilling and smoking is that that is an ingredient and it should be used as an ingredient,” Shahin says. “It shouldn’t be overpowered, and neither should the item you’re putting on, whether it’s a vegetable or a meat.”

An example is central Texas, where cracked black pepper and kosher salt are often all that’s used in a dry rub for ribs or brisket. Combine that with a quality meat and a good smoking, and the flavor packs a surprising punch. If that still seems a bit bland, consider developing your own rub. “You should develop a rub that you enjoy and is in balance with your flavor profile,” Shahin advises. “But keep it simple.”

A good dry rub can incorporate countless spices, but the most popular rubs use salt, pepper, onion powder, garlic powder, brown sugar if you want sweetness, and cayenne or ancho pepper for spice. Be wary of brown sugar or barbecue sauce, though, as sugar burns quickly and can char your meat to a black crisp. If you’re looking for a sweet taste, Shahin recommends brushing on barbecue sauce for just the final 10 minutes of grilling.

3. Use a two-zone fire.

Earlier, we told you to push your coals to one half of the grill once they’ve caught fire. The reason? To create a two-zone fire in which one side of the grill has the hot coals beneath while the other side has nothing. A two-zone fire is important because it allows for fire management and it makes grilling easier. If some fat drips down onto the flame and you experience a flare-up, just move the meat to the cool side. If your sausages or hot dogs are searing on the outside before they have a chance to warm up inside, move them over to the cool side.

“Having a two-zone fire is extremely important, no matter what you’re doing, whether you’re grilling, smoking, barbecuing, whatever,” Shahin says. The cool side also works well for keeping meat warm while guests finish up their first helping of chow and for crisping up your buns or rolls.

See more: 10 Easy Rules for Hosting the Ultimate Summer Party

4. Don’t be afraid of the smoke.

When we say grilling or barbecuing, chances are you have a solid idea of what we mean. But when we say smoking, are you still confident? If not, we’re here to help. In essence, Shahin explains, smoking means to keep your fire temperature low and to have the meat indirectlyover the fire. More specifically, it involves putting your meat on the cold side of your two-zone fire, mixing in some wood chips with your coals, covering the grill with the lid, and letting it go for a long time. You’ll probably need to refuel the wood chips and coals from time to time, but it’s a simple task if you invest in a hinged grate.

Don’t go running off and grabbing some old furniture in your backyard to smoke with, though. There are glue and lacquers in there with chemicals you definitely don’t want to put into your body, let alone taste. Pine wood, because of its resin, doesn’t work well either. Instead, Shahin recommends fruitwoods like cherry wood, pecan wood, and apple wood and hardwoods like oak and hickory.

5. Give it a rest.

The grilling is done! Now it’s time to plate your creations and serve them up before they cool, right? Wrong! “All meats benefit, generally speaking, from a little bit of rest,” Shahin says. “From a little bit to a lot of resting, it depends on the size of meat.” Obviously, the larger the meat, the longer the rest.

What, exactly, are these benefits? For starters, resting the meat allows it to firm up, making slicing easier. The real reason, though, is that by giving the meat a moment, you allow moisture to regroup around the proteins. So when you slice and serve the meat, instead of it losing moisture and resembling jerky more than brisket, it maintains its juicy, saliva-inducing texture. It also allows you, the grillmaster, to sip a cold one and relax before the big meal.

By Samuel Blackstone

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