BBQ Meat

It doesn’t matter if you are a professional chef or a backyard barbecue, when it comes to preparing cuts of meat evenly and tenderly perfection is key. There are certain techniques and methods that can be followed to ensure the best possible results from every piece of meat you cook. Take a look at some of the top tips from expert chefs around the world on how to make tender and tasty BBQ: 


Know Your Meat

Choose the right cut of meat If you are cooking something tough like ribs, there are some tricks that can make them tender. For instance, if you are using spare ribs, then braising may be a good option for you. The longer the meat is cooked, the more tender it will become. This makes it easier to break down collagen and connective tissues. Roasting on the other hand is another great way to go about preparing larger cuts of meat since it not only tenderizes but its flavor infuses into each bite as well.


Marinades & Brines

An easy way to add some flavor to your meat is through marinating or brining. Either one of these processes consists of soaking your protein in some sort of seasoned liquid. These liquids are usually acidic in nature, but can really be anything you want to flavor your food with. If you are marinating, then the best way to go about it is to do so overnight or for several hours before cooking. 


Temperature Is Everything

When it comes to BBQ, the general rule is a low and slow method of cooking. However, keeping a certain temperature range for each type of cut will result in tender meats as well. When you cook your food at too high a temperature, the proteins inside toughen up thus rendering it less appetizing. Before putting the meat on the grill make sure that the meat has been preheated. Avoid using very high temperatures when grilling because this will make the meat dry and tough. You should learn how to BBQ and use your grill for the best results anytime you are cooking. You should also make sure to take into account what particular cut you have as well as its thickness before deciding on what temperature should be applied.


Rest & Cut Against the Grain

This basic guideline applies to most types of meat. After your food is cooked, you should always let it rest for a few minutes before serving in order to let juices redistribute and reabsorb into the food. This not only results in tender meats but also makes it easier for you to cut portions when ready. Cutting across the grain will result in strings that can be unappetizing and tough to chew through accordingly. This is especially important for briskets and flank steaks were following this method will make even more of a difference than usual.

There are several tips and tricks for making BBQ perfectly tender, knowing which ones to utilize depends on what makes all the difference. Some people believe you should always use low heat so that connective tissues have enough time to break down while others think high heat should do the trick. The key is becoming familiar with each type of cut and knowing which method of cooking is best for each one. Don’t hesitate to experiment not only with flavor but method as well to achieve the best possible results when making your barbecue. Bon Appetit!