Summer's in full swing. If you don't cook tons of ourdoor meals, you'll surely have regrets in a few short months. Decide now what you will be cookin' and get on with it!
Techniques
Useful Techniques for Cooking over the Grill or Smoker
Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!
| While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:
Basting While Cooking
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Basting the meat while cooking helps keep it moist and is a great way to add additional flavors. The baste should be applied with either a basting mop or a spray bottle. If you use a spray bottle, the ingredients must be mostly liquids with soluble powders. Don't use a basting brush as it will brush off the dry rub seasonings. Basting sauces should contain 50% oil and 50% acid (vinegar, citrus, etc.). To that mixture, you may add additional ingredients such as onion and garlic powder, ground pepper, etc. If you are going to make a generous amount of baste (or mop sauce), then you may use celery, onion, garlic, carrots, etc. and then strain the ingredients before using.
Apply baste every 30 minutes 1/2 the way through cooking (i.e. baste the last have of the overall cooking time).
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