These free barbecue tips are designed to help you enjoy your next garden barbecues during the warmer months and will help you improve the safety and quality of your garden barbecue with very little effort.

1) Grease the grill.
Before cooking, drizzle or apply a little vegetable oil on the grill surface, avoiding adding too much. This will reduce the chances of your food sticking to the grill, resulting in exposed meat and tough food.

2) Aluminum barbecue tray.
Use folded kitchen foil to line the base of your barbecue. Turn up the edges of the "tray" 2-3 inches, and then cook on the barbecue grill as usual. During cooking, juices and fat drops will accumulate with the rest of the cooking residue and will then be easy to remove. This will help reduce the time it takes to clean up your garden barbecue afterward.

3) Barbecue sauces.
If you are sprinkling your food during cooking with a barbecue sauce, be sure not to place the meat too close to the heat too early during cooking. Doing so will result in charring and bitter tasting food.

Adding BBQ sauce from the beginning does nothing for the flavor, instead add a little sauce to the food during the end of cooking, about 5-10 minutes before serving so that the sauce adheres to the meat properly and provide a tasty layer.

4) Grilled pickles.
Marinades improve the flavor and texture of all barbecue food, so use them frequently. Preparing for a barbecue the next day using a few minutes of your time at night will result in a more succulent meal with added flavor. Marinades take a few minutes to prepare, and when you're done, you can cover marinated foods in a sticky film and put them in the refrigerator overnight for great results.

5) Cook small pieces of meat.
If possible, cook smaller pieces of meat indirectly, and if not, simmer around the edges of the grill while cooking the larger pieces in the center of the grill where the heat is highest.

If smaller pieces of meat are cooked, like chicken wings and sausages before a whole chicken or beef brisket, remove them from the grill, wrap them tightly in kitchen paper and place them in the bottom of the oven at 120f until ready to eat serve.

6) Cook large pieces of meat.
When cooking larger chunks of meat, apply a seasoning, known as barbecue dough, before cooking. This will greatly improve the flavor in the end. If time permits, cook meat for an extended period, using a much lower temperature than can be used normally. Make sure the meat is well cooked at the end using a temperature probe.

Chicken is cooked at 165f, steaks and chops at 165f and ham at 160f. Using a barbecue thermometer to test cooked meat is a sensible safety precaution and also a great investment for the kitchen.

7) Do a dry massage or barbecue seasoning
To maximize the taste of barbecue food, you can use a "dry rub", also known as a seasoning on meat, before cooking. Dry rubs can consist of as little as salt and ground black pepper, in much tastier varieties that include dried spices like ginger, cinnamon, garlic, thyme, sage, paprika, ground cumin, and many others https://www.7barbecue.com

Try experimenting with dry seasonings and remember that a little helps a lot. If you have any seasoning afterward, seal it in an airtight container and store it in a cool dry place for several weeks.

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These free barbecue tips are designed to help you enjoy your next garden barbecues during the warmer months and will help you improve the safety and quality of your garden barbecue with very little effort.