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Avoiding Grilling Mistakes

We all make mistakes, even when grilling. Avoiding mistakes, however, could mean the difference between a great barbecue, and a trip to the hospital.

Charcoal Barbecue Grills

Charcoal barbecue grills are fueled by burning charcoal. Either charcoal briquets or all-natural lump charcoal can be used, and there is in fact some debate among enthusiasts as to which is better. The advantage of briquets is that they are usually uniform in size and burn consistently. On the other hand, advocates of all-natural lump charcoal, claim that it produces a subtle smoky aroma that improves the taste of the food.

Disposable Barbecue Grills

Disposable barbecue grills are usually foil trays containing charcoal and a lighting sheet (paper or other material impregnated with a flammable fluid), and topped with a foil grill. The idea is that you can simply light the sheet, wait for the flames to die down, and then barbecue your food on the top of it. When the barbecue is finished and the grill has cooled down, you can then throw the whole thing away.

Gas Barbecue Grills

Gas barbecues, which are fueled using natural gas or propane, are a very popular method of preparing barbecuing. Most commercial barbecue operations are done using gas barbecue, and they are also very popular with domestic users too. There are quite a few reasons for this, but it is probably fair to say this is largely because many people find gas grills to be a more convenient and practical way to cook than traditional charcoal barbecue grills.

Grilling Corn on the Cob – An Easy Guide

Here is the best way to go about grilling corn on the cob. The first thing you want to do with the corn is shuck off the husk. To get the proper cooking done in the corn you want to make sure the husk is gone so that you can have those beautiful grill marks.

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