BBQ Bucket List: Top 4 Techniques To Try

BBQ Bucket List: Top 4 Techniques To Try

 

Summer is the ideal time for exploring new BBQing techniques and mastering the kind of grilling skills that make people casually hover near your grill pretending they’re “just checking in.” Whether you just bought your first charcoal grill this May or have been a grill master for years, trying new techniques teaches you how to BBQ right.

Try out these BBQ tricks and tips to add a unique yet impressive spin to all your favorite meals. From reverse searing steaks to smoking meat, cooking with beer, and dialing in your charcoal setup, these techniques can help you get more out of every cookout.

Top 4 Must-Try BBQ Techniques 

Anyone can throw food on the grill, flip it, and serve it up. But if you want better flavor, better texture, and, let’s be honest, better bragging rights, it pays to learn a few techniques that go beyond the basic burger flip.

Start by trying some of our favorite BBQ techniques:

  1. Curing Meats 

Curing is a broad term that refers to the preservation of meat. It includes processes such as brining and salting. For most backyard grillers, brining is usually the more approachable place to start because it adds moisture and flavor without requiring a long curing process.

First, you need to start with the right type of salt; it shouldn’t have iodine or other additives. If you’re salting a large piece of meat, cut slits in it to the bone and pack the slits with salt. Then, place the meat on a tray with ½ inch of salt, and finish by covering it with more salt.

Keep it in a cool, dry place (ideally under 40 degrees Fahrenheit) for 18 days. When the meat is firm, it’s ready to smoke. If it’s not, either cure it for longer, eat it immediately, or put it in the freezer. 

Brining works especially well for chicken, turkey, pork chops, and other cuts that can dry out quickly over heat. If you’re planning a summer BBQ, this is an easy way to keep meat juicy without hovering over the grill.

Once your meat is brined or cured, you can smoke it, grill it, or use it as the base for another BBQ technique.

  1. Smoke Your Meat 

Curing isn’t required before smoking your meat, but it’s definitely recommended as it retains moisture and adds flavor, especially if you’re using meat with little fat content.

You can also choose between hot or cold smoking. Hot smoking is the safer, more practical option because it cooks the meat while adding smoky flavor. Cold smoking requires more precise food-safety control, so don’t wing it unless you know exactly what you’re doing. 

Hot Smoking 

Heat and smoke work together to cook your meat when you hot smoke. This is the technique most people think of when they picture ribs, pork shoulder, brisket, chicken, or smoked sausages. Ideally, your smoker temperature should be at 160º F for at least 30 minutes. You can enjoy the meat immediately, but it will only last a few days. Fish lasts a little longer– about a week at room temperature. 

Cold Smoking 

Turn your smoker way down to around 85º to 100º for cold smoking. For added flavor, use those wood chips or whiskey barrel wood. It’s best to let the meat smoke for 12 to 24 hours. Cured meat is safest if you choose cold smoking. 

  1. Reverse Searing 

It’s common for grillers to sear steaks over high heat to achieve a crispy, flavorful crust, then finish cooking them over low heat so the inside cooks. We’d like you to challenge that concept this summer! 

Instead of searing first, then cooking low and slow, start by cooking your food over indirect, low heat. Everything should be evenly cooked on the inside. Then and only then, place the meat on high, direct heat to get that crispy, flavorful crust on the outside. 

Reverse searing is especially great for thicker steaks, pork chops, tri-tip, and other cuts where you want a tender inside and a serious sear outside. It also gives you more control, which means fewer steaks accidentally cooked into expensive shoe leather.

Your steaks have never been juicier or more tender than with this reverse sear technique. 

  1. How to BBQ With Beer, Wine, and Spirits 

You’ve already got a cold drink in your hand. Why not use it to enhance the flavor of your meal, too? Here are a few ways you can incorporate alcohol into your BBQ recipes. 

  • Add red wine to your homemade BBQ sauce

  • Soak your woodchips in beer

  • Make a beer can grilled chicken 

  • Steam seafood in white wine 

  • Braise ribs with beer 

  • Add bourbon or whiskey notes through sauces, glazes, or smoking wood

  • Use cider or hard cider with pork for a sweet, tangy flavor

Don’t be afraid to experiment with different wines, beers, and spirits. Read the tasting notes on wine and whiskey bottles to achieve the best flavors. For example, look for spices, hints of fruit or vanilla, or the level of sweetness. The more variety you see in the flavor profile, the richer the overall taste of your meal will be. 

It’s All About Your Grill Gear

A grill master is only as good as their gear. If you’re ready to try new BBQ techniques this summer, make sure your setup is helping, not holding you back.

Choose the Right Grill

Start by switching over to a charcoal grill if you don’t have one already. The secret to excellent BBQ flavor is the smoke. Gas grills just can’t give you the same distinct smokiness as grilling over charcoal or wood chips. 

Upgrade Your Fuel 

Adding fruit tree wood chips to your charcoal will give your food a one-of-a-kind flavor and reduce impurities compared to other wood options. You can pick from apple, pear, peach, grape, or whatever fruit trees are available to you.

Another fuel tip is to soak your wood chips in water for at least an hour (no longer than overnight) before using them. You can then wrap them in foil and place them on the grill for a more intense flavor.

If you really want to add unique flavor to your BBQ, try our Whiskey Barrel Wood for Smoking. These oak whiskey barrels were repurposed as beer barrels, so you’ll enjoy the combination of both flavors in your smoked meat. 

Experiment with Grill Accessories 

If your grill accessory dream list ends at “buy a grill,” it might be time to add to your arsenal. 

A great place to start is with our Kick Ash Divider. Using it in your charcoal grill allows you to cook directly on one side and indirectly on the other simultaneously. The Kick Ash Divider is the perfect accessory for any grill master who wants to serve up various foods. For example, you can cook steak on one side and slow-cook ribs on the other. 

Another trick is to use your Kick Ash Can to maintain a consistent, low temperature. Once you get the grill to your desired temperature, just flip the can 180 degrees so that the opening is away from the vent. This will lower the airflow and give you perfect control over the temperature. 

What to Serve at a BBQ

Deciding what to serve at your BBQ doesn’t have to be complicated. Think ahead about what your guests like to eat and how many people you’ll be serving, and check out our grilling recipes for cooking inspiration.

As you master these 4 new techniques, planning for BBQs will become second nature. You’ll know just how much food you’ll need and how long it will take to prepare. 

Experimenting with New Grilling Techniques Safely

Use this summer to experiment with these new grilling techniques. Thinking outside the box and being adventurous with your grilling and how you use the equipment will lead to tastier food and a distinctive cooking style unlike any other. 

Above all else, remember to take the proper safety precautions and to keep your grill gear clean. The Kick Ash Basket and Kick Ash Can will help you do both so you can create meals and memories that last.