Upgrade your barbecue skills with these grilling tips from world-famous chefs:
Make sure to cook over indirect heat. If you’re using charcoal or wood chips, push most of them off to the side once you’ve heated them up to create an indirect heat zone. It might take a little longer to cook, but you’ll get that great bbq flavor. This technique will also prevent flare ups.
Don’t BBQ fast! You might love to cook off some hot dogs and hamburgers quickly, but if you have a smaller fire that is maintained over several hours, you can cook some delicious pork shoulder or brisket. Low and slow!When heating up the grill keep the cover closed. It will heat up a lot faster. I love a good char. I start out my grill on high, high heat to get phenomenal grill marks. Not only do you get that nostalgic barbecue flavor we all love, you also seal in the juices of the meat. After that I pop the heat down and control the flame at a moderate temperature. Brad Japhe is a freelance journalist specializing in food, beverage, and travel.
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