how can i make the best barbecue party ever without burning the meat?

Answer 1

Depending what you are making you can wrap the meat in foil like ribs which always burn if you are cooking over direct heat then in the last few minutes place over th coals to give a slight crust but no burn. Or you can make a cool spot on your Q put a pan like a loaf pan in between the coals so you have some on the left and some on the right with none in the middle and cook your meat in the center, this would be indirect cooking. Or you can get a BBQ that has a smoker on the side and cook your food all day in it, no heat just smoke so no burn

Answer 2

slow even heat works the best - it may take longer to cook the meat that way, but while you are waiting, you can socialize, drink, etc. Don't pierce the meat or you will dry it out... also, don't turn the meat too much because if it gets a little crust on it, that will help keep the juices in. If you are going to use any kind of sauce, do not put it on until the very end as the sugars in the sauce will caramelize and then burn very quickly

Answer 3

You need to cook grilled meat, like ribs, pork shoulders, brisket, etc. over in-direct heat. First, don't use starter fluid, your meat will taste like oil. Get one of those chimneys that you fill with charcoal and put newspaper in the bottom and start the coals that way. You will also want to get some smoking wood chips, hickory, mesquite, whatever you want and soak them in water for at least 1/2 hour.

After the coals are ready, dump them into the grill push them all to one side of the grill and drop a handfull of the wood chips on top of he coals. This will make lots of wonderful smoke.

The secret of good meat on the grill is LOW AND SLOW. Put the meat on the opposite side of the grill, not directly over the coals. This is the indirect method. Keep the temp of the grill right around 300 degrees. Anymore heat and the meat will cook too fast and could burn. Add 1 to 4 pieces of unburned charcoal to the burning charcoal to keep the heat steady. Add wood chips as needed.

Keep the lid of the grill down as much as possible. Spray the meat with apple juice or pineapple juice periodically to keep it moist. You can also cook the meat inside a foil packet to begin cooking, then about 2/3 of the way through the cooking process, take it out of the foil and lay it directly on the grill to further cook it. If you choose to cook it directly on the grill, make sure you turn it periodically so that all sides of the meat are cooked evenly.

My husband and I cook some of the best ribs around and this is how we do it.

Answer 4

Don't marinate chicken before placing it on the BBQ!! Adding sauce to chicken too early will cause the sugars to burn the outside of the chicken before the insides are done. Keep the heat down to about medium and do NOT turn the meat too often. This will cause your meat to be dry. Cook burgers for about 5 minutes per side and check for doneness with a meat thermometer (Available at all kitchen stores)

Answer 5

John G answered that you should keep turning the meat. That answer is perfect if you find leather to be appetizing. I, for one, do not.

First rule, little grasshopper (otherwise known as the Reader's Digest version): Turn down the heat. Wait a little longer for your food.

Now, a useful answer:

Go to the websites of major BBQ manufacturers, as they have a vested interest in you enjoying your grill. www.weber.com, for example, has recipes and advice.

Think about what makes a BBQ unique. It isn't the outdoors (does the meat really know or care?), it isn't the fuel (things don't taste BBQed when they come off your gas stove) and it isn't the chef's talent (or lack thereof). It's the fact that, with a BBQ or a grill, the fat drips off the meat and burns on the heat spreaders (modern gas grills), lava rock (older gas grills) or charcoal. The burning fat makes smoke, which flavors the food. The smoke is your seasoning.

Keys:

1. Preheat your grille. If gas, get it up to about 400F (lid down) before you add food. With charcoal, good hot coals (about 20 minutes after ignition). A hot grill will also add a cosmetic effect: grill marks. Any time you see a picture of a professionally-cooked steak, it has grill marks, right?

2. Reduce heat to medium or low immediately after you add food. With gas, a twist of the knob; with charcoal, adjusting grill height and lots of practice.

3. Flip only once so you don't lose tasty juices. Timing the flip requires practice, but is generally in the 8 minute range for most steaks/burgers up to 1" thick. Chicken, 10 minutes on low, from a *really* hot grill. Weirdo vegemetarian uncircumcised hippy stuff can be served whenever they complain too much about hunger pains; plant-borne illnesses rarely cause food poisoning. For all, use a "sacrificial" piece for testing - courtesy and pride in the culinary arts dictate that this will be your entree. Cut the sacrificial serving to test its condition.

4. Overdone poultry is never dangerous, underdone poultry is *always* dangerous. Unless you own shares in a toilet paper company, err on the side of caution for all poultry, pork and ground beef. Never use the same utensils for adding raw food as you use for removing cooked food.

5. Open the lid only when you need to. Keeping the lid closed preserves smoke from fat burning on the lava rock/heat spreaders, and that smoke is a prime reason for the outdoor grilled taste. It also makes heating more consistent.

6. Get to know your grill. Changing things (even as simple as lava rock rearrangement) can change things dramatically. It takes practice.

7. All this assumes you have a decent grill. Fuel type changes things (purists will tell you exclusively to use charcoal) but the most important thing for cooking quality is a good cast iron cooking grate. In the store, you'll see stamped steel grates (*cheap* Fiestas), more common brazed wire (anything under $150), porcelain-enameled cast iron (midrange price) and stainless steel (high end). Although it's currently in fashion, avoid all stainless steel cosmetic or otherwise - it's impossible to keep it looking nice, it's expensive and can only be considered to be a downgrade because it doesn't have the heat capacity of a good enameled cast iron cooking grate. When the enamel wears off the cast iron grate, clean it and season it as if it were a cast iron frying pan - it *will* last a lifetime (though the rest of the grill may fall apart around it). Broil-Mate has a really decent no-frills Canadian-made model with a cast-iron cooking grate available at Home Depot stores in Canada for under $200 CDN.

Nomenclature issue, by the way: a BBQ is generally indirect heat (ie. the flames aren't directly under the food, the food is cooked by hot air and smoke) while grilling is a direct heat. Only purists will tell you the difference. On a common propane grill, to really BBQ in the traditional Southern/Cajun sense, you turn on the burner that the food isn't over! BBQ takes longer than grilling, and you MUST keep the lid down, but it's worth it. If you wish to be a purist, get a closed charcoal grill and arrange the charcoal so that it ISN'T under the space where you're adding the food. (Gas trick: put a baking pan loaded with charcoal briquettes on the grate over the flames, put the food on the grate WITHOUT the flames. And KEEP THE LID CLOSED.)

Hibachis? They're great, but they're exclusively grills, they're not a real BBQ.

Answer 6

Take a aluminum pan , italian sausage, sliced onion, sliced green peppers, and sliced mushrooms into the pan. Add a cup of white wine, a tablespoon of crushed garlic and cover it with aluminum foil heat over the back of the grill for an hour it will come out wonderful !

Answer 7

the key to a great BBQ is planning and organization....You should prep all meat and veggies the night before so that you are not rushing. Also do not try to everything yourself....enlist family to bring their favorite dishes to share but make sure you have the heads up so you do not end up with 3 different potato salads..lol...good luck with your BBQ

Answer 8

Four Words:

Keep turning the meat!

Answer 9

Don't burn the meat ! LOL
learn how to cook on the grill.