5 Quick Boosts For
Better BBQ
It's time to roll out and uncover your faithful
BBQ Grill or Backyard Smoker.
Remove the cover, check for spiders
and promise to be faithful to these
five BBQ Boosts for more success
and better flavor this season.
1. Keep It Clean
Two things your BBQ/Smoker grate may have collected over the winter: dust and stale food particles from last year's final cookout. Both will give the next thing you cook off flavors you can easily avoid. At least once a year, like now, remove the cooking grate(s) from your grill or smoker, and clean it off, front and back, with a stiff brush. I do this over a couple sheets of newspaper large enough to catch the bits I scrape off, then fold it all up and put it in the trash. If your grates are cast iron, give them a couple extra brush strokes, front and back. Make your first cookout is a bunch of hamburgers to restart the cast iron seasoning. If your grates are stainless steel or porcelain coated, and your sink can accommodate, take the grates inside and give them a hot soapy bath with your favorite plastic scrubber [avoid soap pads], and allow to dry.
Traeger Notes: In addition to your grates, be sure to change the foil on your drip pan, and vacuum the fire pot and bottom of the barrel. Hint- this is a good time to inspect the
hot rod to make sure it's in good condition and not covered in ash !
2. Keep It Dry
Winter's moisture can affect two parts of your BBQ's potential. Moisture in the grill or smoker body, and moisture in your charcoal or pellets. As soon as weather permits, open up your grill and let the sun shine in. If you had left charcoal ashes sitting on the bottom after your last cookout, remove them and scape the bottom of the grill til its clean and dry. Work the vents back and forth to be sure they open and close. If using charcoal, purchase a new bag and add last season's to the top of your next fire. If yours is a wood pellet BBQ, and you left pellets in the hopper when you put it away, remove as many of last year's pellets as possible. Hopefully those few left in the auger tube will light. Then burn through a couple quarts of dry, FRESH pellets to get your Traeger back on par. If you have rainy summers, you need to keep your pellets consistently dry. I have a suggestion for this in my Quick Guide For Traeger Success.
3. Keep It Cold
All meats should be cooked to a prescribed safe internal temperature. That's a given. And, to assure that is achieved employ a quality digital meat thermometer. Over the years I find that I get better grilled flavor when I take my seasoned meat straight from the refrigerator or cooler to the HOT grill. That's right. I don't allow it to come to room temperature. Here's why. If the meat is already warm, it doesn't take as long to reach the internal temperature you're targeting for safe doneness. The result ( and this is key ) the seasonings ( especially sugar ) don't have suffcient time to thoroughly caramelize; and, fats to render their peak grilled flavor.
I know it sounds sacrilegious, but give it a couple of tries and see if you agree !
4. Keep It Seasoned
99% of the foods you grill or smoke will be tastier if you enhance their flavors. There are three ways you can easily accomplish a boost in flavor. The most common salt and pepper. Salt, because it excited the taste buds. Pepper, because it adds a slight zing to food flavor. Dry rub seasonings are the next step. The combination of salt, sugar and spices help to enhance, and add to the complexity of food flavors. You can make your own, or try the hundreds for sale in stores and on-line. Finally, there's wet brining. To a substantial liquid ( like apple juice ) is added salt, sugar and spices. Brining can be the SUPER FLAVOR BOOSTER, as the soaking of food, especially meats for from 30 minutes to , will deepen the pentration of flavors. And, this is a bonus, it will help meats, especially lean cuts, to stay moist and juicy through the cooking process.
5. Keep It Simple , But Interesting
This is the boost too many backyard BBQers fail to appreciate. If all you do is grill dogs, burgers and the occasional steak, you could be missing some really great flavor experiences. Keep it simple at first. Grilling corn on the cob is super easy and very tasty. A pork roast (simply prepare) can be a taste treasure. A bubbly peach cobbler can be a rare summertime treat.
Help With Your BBQ Boosts
WEBER Grill Brush Don't risk a metal brush bristle in your guest's gums. These stainless steel bristle are securely twisted into the handle wire. Home Depot.
About $15 for long handle. $10 for short.
WEBER Chimney Starter
Stuff the bottom with a couple sheets of newspaper, light and in under ten minutes you'll have red hot coals-
without any chemical flavors !
Home Depot. About $20.
A Maze N Adjustable Smoke Tube
Turn your charcoal or gas grill into
a smoker. Just fill with Traeger wood pellets, light, and close the lid.
Adjusts from 1-2 hours smoke time.
Home Depot. About $30.
