it’s about time! The BBQ season is upon us. But if you’re like me it never
really left. Instead of BBQing once or twice a week, it’s now 4 to five times a
week. And BBQing is not just for meats, it’s a great way to cook vegetables.
let’s start with your BBQ. Whether you’re using a gas grill or charcoal (I
think charcoal is best, but messiest too), you should purchase one that has a
temperature gage. This is critical when cooking various species and cuts of
meat. Always follow USDA guidelines when cooking meats. If you have a grill
that doesn’t have a temp gage then be sure to use a standalone or digital
make sure you have the right tools to handle meats or vegetables. Make sure you
have a great pair of tongs, a vegetable basket, reusable metal skewers, quality
brush or mop for BBQ sauce, and a good cleaning brush.
is all about individual tastes. For steaks that are natural for BBQing, I use
only salt and pepper. Other than the salt and pepper, let the flavor of the natural
juices from the marbling be the only seasoning you’ll need. For leaner cuts of
meats that don’t have the marbling to provide the flavor, then you may decide
to add additional seasonings.
An excellent place to purchase seasonings is the
Savory Spice shop. They have several locations around the Denver Metro area
including Aurora, Denver, and Littleton. At their stores you can taste any of
the seasonings or mix your own.
always season my chicken, pork, fish, and vegetables. Again the type of
seasoning you use is a personal preference. If you’re going to use a marinade,
wet or dry, I would recommend letting the food marinate overnight.
BBQ vegetables I use a flexible grill basket. Just Google BBQ Vegetables and you’ll
find all kinds of grilling utensils for veggies.
So here’s a cooking guideline
to help you have a successful BBQ!
grilled meat: Beef and Lamb
Medium-Rare: 130º to
Medium: 140º to
Medium-Well: 155º to
Well: 170ºF and up
Medium: 145º to
Pork (like grilled
Medium: 140º to
Medium-well: 155º to
Well-Done: 175º to
185ºF Grilled Chicken and Turkey
Dark meat (thigh,
leg): 170º to 175ºF
White meat (breast,
wing): 160º to 165ºF Fish
Author:Marc Blitstein Phone: 303-330-4058 Dated: May 30th 2014 Views: 2,014 About Marc: Marc Blitstein has been a licensed Real Estate Agent since 2004. Real estate experience has been in ...
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