Perfect BBQ Every Time with These 3 Steps
BBQ, to a traditionalist, means slow cooking. This generally means using either a smoker or a grill with a large surface and a snug lid. You need to position the food a short distance away from the heat. To achieve this, you could trying moving around some briquettes or lighting the fire on one side only. This produces a section of low heat that lets you implement the first of three steps to a perfect BBQ: infusing.
The objective of infusing is to allow all the flavor of the meat to penetrate below the surface before it seals up through the cooking process. Sauces, rubs, fat and the meat’s juices intermingle with the heat and smoke to create a symphony of effects within the meat. The exterior and interior fats melt down and mingle on the surface layer. Now the stage is set for the movement of the flavor compounds. Some killer BBQ is right around the corner.
During the second step, the actuall cooking happens, and this usually takes a while. While the inside temperature of the meat increases, the proteins break down and convert to amino acids. As the sugars break down they lend a sweet flavor throughout. Enzymes get active, and salt becomes ionized. The final effect of this fired up chemical process is to transform raw meat into a delectable entree.
Throughout this stage, smoke from any wood which has been added lends flavor to the finished product. The meat seals itself and internal juices are preserved, heated up and altered. The meat will spend most of its cooking time in this phase. You need to keep the temperature lower than what you’d cook with indoors.
Once the meat’s inside temperature reaches 200F, it’s time to take it off the BBQ grill or smoker.
In the third step, the meat continues cooking. While it cools down, there is still sufficient internal heat to keep altering the structure of the meat slightly. Throughout this stage, meat can become even more tender, creating a most satisfying meal.
When the temperature drops below 165F, it’s ready to serve. Make a cut to check the color. Beef should be dark red in color, while chicken should be white with clear juices. If it’s pork, it should be white with a gray tinge. The flavor should be delicate and the texture easy to chew.
And voila, the perfect BBQ.
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