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How to Barbecue Like a Boss: A Beginner’s Guide

There’s nothing like the smell of sizzling meat, chicken and fish on a hot summer day. Barbecuing is a fun and delicious way to enjoy the outdoors and impress your friends and family with your cooking skills. But if you’re new to barbecuing, you may feel intimidated by the different types of equipment, techniques, and recipes out there. Don’t worry, we’ve got you covered with some basic tips and tricks on barbecuing like a boss.


What You Need

Before you fire up the grill, you need to have the right equipment and ingredients. Here are some of the essential items you will need:

– A barbecue grill: This is the device that cooks your food by applying heat from below. There are two main types of grills: gas and charcoal. Gas grills use propane or natural gas as fuel and have knobs that allow you to control the temperature and flame. Charcoal grills use charcoal briquettes or lump charcoal as fuel and require lighting and adjusting the coals manually. Gas grills are easier to use and maintain, but charcoal grills give a more natural and smoky flavour.
– A meat thermometer: This is a tool that measures the internal temperature of your meat and tells you when it is done. Different types of meat have different recommended temperatures for safety and quality. For example, beef steaks should be cooked to at least 63°C for medium-rare, while chicken breasts should be cooked to at least 74°C for doneness. A meat thermometer can help you avoid overcooking or undercooking your meat and ensure juicy and tender results.
– A grill brush: This is a tool that cleans your grill grates or rods from food and debris. It is important to clean your grill before and after each use to prevent food from sticking and burning. A grill brush has wire bristles that scrape off the residue from the grill surface. You can also use a damp cloth or paper towel to wipe off any excess grease or ash.
– A pair of tongs: This is a tool that helps you flip and move your food on the grill. Tongs are better than forks or spatulas because they do not pierce or tear your meat, which can cause juices to leak out and dry out your food. Tongs also give you more control and precision when handling your food on the grill.
– A marinade or rub: Thimixture of ingredientsat adds flavour and moisture to your meat before cooking. A marinade is a liquid solution that usually contains oil, vinegar, salt, sugar, herbs, spices, and other seasonings. A rub is a dry mixture of salt, sugar, herbs, spices, and other seasonings that is applied to the surface of your meat. Marinades and rubs can enhance the taste and texture of your meat and help tenderise tough cuts.
– A sauce or glaze: This mixture of ingredients adds flavour and moisture to your meat during or after cooking. A sauce is a thin liquid that usually contains tomatoes, vinegar, sugar, molasses, mustard, and Worcestershire sauce.


How to Start Up and Control the Heat of Your Charcoal Grill

If you’re using a charcoal grill, you need to know how to start it up and control the heat of your coals. Here are some steps to follow:

– Choose good-quality charcoal that is made from hardwoods and does not contain any chemicals or fillers. You can also add some wood chips or chunks for extra flavour and smoke. Avoid using lighter fluid or other accelerants that can taint your food and create flare-ups.
– Use a chimney starter to light your charcoal easily and safely. A chimney starter is a metal cylinder with a handle and a grate at the bottom. Fill it with charcoal and place some crumpled newspaper or natural firelighters under the grate. Light the paper or firelighters and let the flames catch the charcoal. Wait until the coals are glowing and covered with white ash, which can take about 15 to 20 minutes.
– Dump the coals into your grill and spread them evenly with a long-handled tool. You can also create different heat zones by piling more coals on one side for high heat and fewer coals on the other side for low heat. This way, you can move your food around depending on how fast or slow you want to cook it.
– Use the vents to control the heat levels while you’re cooking. The vents are openings on the bottom and top of your grill that allow air to flow in and out. The more air you let in, the hotter the coals will burn. The less air you let in, the cooler the coals will burn. You can adjust the vents by opening or closing them partially or fully.
– Wait for the flames to die down before you start cooking. You don’t want to cook over open flames, as they will burn your food and create unpleasant flavours. You want to cook over hot coals that produce a steady heat and a gentle smoke.


How to Barbecue Different Meats

Once you have your equipment and ingredients ready, you can start barbecuing your meat. Here are some general guidelines for different types of meat, but you can always adjust them according to your preference and recipe.


Beef is one of the most popular meats for barbecuing, especially steaks, burgers, and ribs. For steaks, choose cuts that are at least 4 cm thick and have some fat marbling, such as ribeye, sirloin, or T-bone. Season them with salt and pepper and grill them over direct heat for about 4 to 6 minutes per side, depending on how rare or well-done you like them. Use a meat thermometer to check the doneness: 63°C for medium-rare, 71°C for medium, and 77°C for well-done. For burgers, choose ground beef with at least 15% fat content and shape them into patties slightly larger than your buns. Season them with salt and pepper and grill them over direct heat for about 4 minutes per side, or until they reach an internal temperature of 71°C. For ribs, choose beef back ribs or short ribs that have some meat on them. Season them with a dry rub or a marinade and grill them over indirect heat for about 2 to 3 hours, or until they are tender and pull away from the bone easily. You can also brush them with sauce or glaze during the last 30 minutes of cooking for extra flavour.


Pork is another popular meat for barbecuing, especially chops, sausages, and pulled pork. For chops, choose bone-in cuts that are about 2 cm thick and have some fat on them, such as loin or rib chops. Season them with salt and pepper and grill them over direct heat for about 6 to 8 minutes per side, or until they reach an internal temperature of 63°C. For sausages, choose fresh or smoked varieties that are fully cooked or cured. Grill them over direct heat for about 10 to 15 minutes, turning occasionally, until they are browned and heated through. For pulled pork, choose a boneless pork shoulder or butt that weighs about 4 to 5 pounds. Season it with a dry rub or a marinade and grill it over indirect heat for about 6 to 8 hours, or until it is very tender and shreds easily with a fork. You can also wrap it in foil during the last hour of cooking to keep it moist and juicy. After shredding the meat, you can mix it with some sauce or glaze and serve it on buns or tortillas.


Chicken is a versatile and lean meat that can be barbecued in many ways, such as whole, pieces, wings, or breasts. For a whole chicken, choose a bird that weighs about 4 pounds and remove the giblets and neck from the cavity. Season it with salt and pepper and grill it over indirect heat for about 1 to 1.5 hours, or until it reaches an internal temperature of 74°C in the thickest part of the thigh. You can also stuff the cavity with some herbs and garlic.



We hope you enjoyed this beginner’s guide on how to barbecue. Now that you know the basics, you can experiment with different recipes and flavours and have fun with your grill. Remember to always barbecue safely and responsibly, and to clean your grill after each use. Happy grilling!


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