Ladies, now that summer is finally here that means one thing when it comes to food: barbecue. It’s not uncommon to attend at least a barbecue every weekend during the summer months and you’re likely to be hosting a barbecue party or two yourself. Nothing says summer like the sound of succulent meats and vegetables being grilled over hot coals. The distinctive smell and taste of barbecue is enough to make anyone’s mouth water instantly. While barbecue is simple and easy to make for the most part there are a couple of techniques that will ensure that you get an even better taste from whatever you decide to grill. Here are some tips that we love to use every time we host our own barbecues. These tried and tested tips will make sure that your barbecue is the best on the block.
4 Tips for the Best Summer Barbecues
1. Rubbing Spices
Whether you’re making chicken or steak make sure that you blend all of your spices with your olive and then rub them directly onto the meat itself. Rubbing your spices onto the meat will ensure that you are getting the most use out of the spices. This will ensure the most flavorful taste for your meat. Combing your spices with your oil before you rub them onto the meat will pack in the most flavor possible.
Make sure to marinate your meat for as long as possible (1 – 2 days top) before you grill it. Marinating your meat will ensure that the spices you rubbed onto your meat will properly seep into your meat. This is the easiest way for getting the most flavor out of your barbecue.
3. Oil Up Your Grill
Unless you oil your grill thoroughly your meat will end up sticking to your grill. In order to counteract this wet a paper towel thoroughly with oil and rub it on to your grill to ensure that it stays greasy. This way you won’t be loosing the outer and most tasty parts of your chicken to the grill.
4. Let Your Meat Rest
Before cutting into your meat after it’s been cooked let it rest for at least 10 minutes to ensure that all the juices get a chance to settle in. Otherwise you will lose all of your juices as soon as you cut into your meat.