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How-to BBQ the right way
The Foundation: Getting Your Setup Right
Before you even think about meat, nail these basics:
Temperature zones are everything – Create hot, medium, and cool areas on your grill for maximum control
Invest in a good thermometer – Your grill's built-in gauge lies; get a probe thermometer for accuracy
Preheat properly – Give your grill 15-20 minutes to reach the right temperature
Clean grates = better searing – Oil them lightly after cleaning to prevent sticking
Low & Slow Smoking: The Patience Game
For brisket, pork shoulder, and ribs:
225-250°F is your sweet spot – Any hotter and you'll dry out the meat
The stall is normal – When internal temp plateaus around 160°F, wrap in foil or butcher paper
Plan for time – Brisket needs 1-1.5 hours per pound, pork shoulder about 1 hour per pound
Rest is crucial – Let large cuts rest for 30-60 minutes wrapped in towels
Hot & Fast Grilling: Quick Fire Mastery
For steaks, chops, and burgers:
High heat searing – 450-500°F for that perfect crust
Don't flip too early – Wait for natural release from the grates
Use the hand test – Hold your palm 5 inches above grates; if you can only hold for 2-3 seconds, it's hot enough
Let meat come to room temp – 30 minutes out of the fridge prevents uneven cooking
Wood Selection: Flavor Profiles That Matter
Apple & Cherry – Mild, sweet smoke perfect for pork and poultry
Hickory – Strong, bacon-like flavor ideal for ribs and brisket
Oak – Balanced, versatile choice that works with everything
Mesquite – Intense flavor, use sparingly or your food will taste bitter
The Rub & Marinade Game
Salt early – Season at least 40 minutes before cooking, ideally overnight
Sugar burns – Keep sugary rubs away from direct high heat
Oil-based marinades – Perfect for lean cuts that need moisture
Acid marinades – Great for tenderizing but don't overdo it (2-4 hours max)
Temperature Targets That Actually Work
Chicken thighs: 175°F (juicier than breast meat)
Pork shoulder: 203°F (perfect for pulling)
Brisket: 200-205°F (probe should slide in like butter) • Steaks: 125°F medium-rare, 135°F medium
Pro Tips from the Pit Masters
The bend test for ribs – Pick them up with tongs; if they bend 90° and the meat cracks slightly, they're done
Spritz, don't sauce too early – Apple juice or beer every hour keeps things moist; sauce only in the last 30 minutes
Manage your fire – Add unlit charcoal to lit coals for steady, long burns
The toothpick test – For pork shoulder, a toothpick should slide in with little resistance when it's ready
Common Mistakes to Avoid
Opening the lid constantly – "If you're looking, you're not cooking"
Rushing the process – Good barbecue can't be hurried
Forgetting to account for carryover cooking – Remove meat 5°F before target temp
Not having a backup plan – Weather, equipment failures happen; always have an indoor finishing option
The Secret Weapon: Patience + Practice
Remember, even pit masters had disasters when they started. Keep notes on what works, adjust your technique, and don't be afraid to experiment. The best barbecue comes from understanding your equipment and respecting the process.
Ready to fire up that grill? Your taste buds (and your guests) will thank you for taking the time to do it right.
Mediterranean Herb & Lemon Chicken Skewers
Ingredients:
•2 lbs boneless, skinless chicken thighs (cut into 1.5-inch chunks)
• 1/4 cup olive oil
• 3 cloves garlic, finely chopped
• Juice of 2 lemons + zest of 1 lemon
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, chunked
• 1 red onion, chopped into chunks
• Cherry tomatoes
• Fresh parsley for garnish
The Marinade Magic:
- Mix it up – Whisk olive oil, garlic, lemon juice, zest, and all spices in a bowl
- Marinate properly – Toss chicken in marinade, cover, and refrigerate 2-4 hours (overnight is even better)
- Room temp rule – Pull from fridge 30 minutes before grilling
Assembly & Grilling:
- Soak your skewers – If using wooden ones, soak for 30 minutes to prevent burning
- Thread strategically – Alternate chicken, peppers, onions, and tomatoes
- Don't overcrowd – Leave small gaps between pieces for even cooking
- Oil the grates – Prevents sticking and gives better grill marks
Cooking Method:
Preheat grill to medium-high (around 400°F)
Grill 12-15 minutes total, turning every 3-4 minutes
Check doneness – Internal temp should hit 165°F
Rest briefly – 2-3 minutes before serving
Pro Tips for Perfect Skewers:
Thighs over breasts – More forgiving, juicier, and harder to overcook
Cut uniformly – Same-sized pieces cook evenly
Don't flip too early – Let them develop those beautiful grill marks
Baste while cooking – Brush with reserved marinade (never used on raw chicken)
Serving Suggestions:
Serve over fluffy rice pilaf, with warm pita bread, tzatziki sauce, and a fresh Greek salad. The smoky char combined with that bright, herbaceous marinade is absolutely divine.
Make-Ahead Tip: These skewers can be assembled and marinated up to 24 hours in advance – perfect for entertaining!
The key to these skewers is that marinade doing its magic and not rushing the cooking process. The chicken thighs stay incredibly juicy while picking up all those Mediterranean flavors. Have you tried marinating chicken overnight before? It makes such a difference in flavor penetration!