Beginner's Guide
Welcome to Barbecue'n On The Internet's "Beginner Pages!" This section will offer the beginning outdoor cook basic, solid and time tested tips, techniques and as-well-as advice to get each person on the road to mastering the . . . . .
As with most new beginnings, getting started outdoor cooking may seem somewhat daunting. However, with a little guidance and hand holding, will become the greatest source of pleasure and enjoyment of the outdoors and cooking. Since we recommend mastering the art of Grilling first, we will provide the knowledge and encouragement to move each person to the possibilities of grilling chicken, fish, burgers, hot dogs and even steaks! Once mastering the fine art of "Grilling", you will soon wish to advance to beginning "Barbecuing". True "Smoking" is left to the advanced cooks and professionals.
When someone says that they are going to smoke this or that, more than likely, they are talking about barbecuing! Be sure to get them to clarify that!
So, let's get on with the getting on . . . . . . We welcome you to the introductory course on Grilling and Barbecuing. Study well and become famous or notorious! Our first section will discuss the various aspects of "Wood Grills", "Gas Grills" and "Barbecue Pits". . . . . .
Wood Grilling with Charcoal and Wood
Choosing a Charcoal Grill
Cost and sizes of Charcoal Grills
Lighting the Charcoal Fire
When is it Time to Begin Cooking
Replenishing Charcoal
Grilling with Gas
Choosing a Gas Grill
Cost and sizes of Gas Grills
Lighting the Gas Fire
When is it Time to Begin Cooking
Barbecuing with a "Barbecue Pit" -
[Sometimes called a "Smoker"]
Choosing a "Barbecue Pit"
Cost and sizes of Gas Grills
Lighting the Wood Fire
When is it Time to Begin Cooking
Next, we will review the techniques and principals of outdoor cooking that are universal to whatever method of grill barbecue pit you choose. In order to do this, we have broken the process into several basic areas which will be discussed . . . . Study Hard!
Lesson # 1 - Seasoning The Grill
Lesson # 2 - Seasoning The Meat
Lesson # 3 - Temperature Of The Fire
Lesson # 4 - Open or Closed Cooking
Lesson # 5 - Time vs. Temperature
Lesson # 6 - When Do I Turn The Meat?
Lesson # 7 - When Is The Meat Done?
With all of this talk, I'm getting hungry and believe that it is now time to find out some of the things we can cook! In this third basic area, we will discuss the basic cooking techniques for both Grilling and Barbecuing which are distinctly different types of outdoor cooking.
Cooking Basics - Grilling
Entree #1 - Burgers
Entree #2 - Hot Dogs
Entree #3 - Chicken Breasts
Entree #4 - Chicken Quarters
Entree #5 - Pork Chops
Entree #6 - Fish
Entree #7 - Steaks
Cooking Basics - Barbecuing
Entree #1 - Whole Chicken
Entree #2 - Sausage
Entree #3 - Pork Tenderloin
Entree #4 - Brisket
Entree #5 - Whole Turkey
Entree #6 - Baby Back Ribs
We have already tossed out several terms which we would like to clarify. If you have some extra time, you may want to review Barbecue'n On The Internet's Glossary for many commonly used terms of outdoor cooking. Grilling and Barbecuing are different and distinct in the way each method of cooking meat and vegetables. . . . . . . . For the short course:
"Grilling" involves cooking over high direct heat [350 degree + heat directly below the food]. Smoke and heat pass by as the food is frequently turned. On the other end of the spectrum is "Smoking" is done at low indirect heat [90 to 110 degree heat and smoke being delivered to the meat left to the advanced chefs and professionals]. "Barbecuing", on the other hand lies in between.
Therefore, the two basic types of outdoor cooking utilized by most backyard chefs consist of grilling and barbecuing. Each has its place and each is useful for cooking different types of food.
As we said, grilling is cooking over direct heat. When grilling, we are seeking to cook smaller pieces of meat and vegetables faster than when barbecuing. Some of the foods that are excellent for grilling are chicken breasts, hamburgers, hot dogs, pork chops, steaks as well as sliced onions, squash, corn on the cob, and many more. Since the heat is directly beneath the meat, it requires more frequently basting/turning and attention to when the food is done. It also allows use of stronger flavored woods such as hickory and mesquite. In addition to everything else, it also takes less time for cooking and the pleasurable task of eating may commence earlier! Take notes!
Barbecuing, on the other hand, entails slower cooking with indirect heat and smoke with larger pieces of eat such as briskets, roasts, hams, whole chickens and turkeys, pork tenderloins and Baby back ribs It is Barbecue'n's hope and desire that each person takes outdoor cooking at a comfortable pace to ensure that the experience is both enjoyable and fun! No cheating now!
Using the information contained within these pages should allow each person to experiment, play and have a grand time trying out new skills, tips and techniques. To turn out great products, one usually screws things up occasionally. Mistakes are the best teacher of all! It won't be long before the neighbors smell their way into your backyard, so relax and enjoy the trip! Study hard!
Later on, we will discuss the individual peculiarities of both charcoal and gas grilling and barbecue-cooking. But for now, we will be discussing items that are in common to each form of outdoor cooking. Learn these items well for a firm foundation for future improvements. Review your notes!
Got this down? . . . . . . . GREAT, now lets move to the basic lessons . . . . . .
Basic Lessons of Grilling and Barbecuing - Go here first!
Wood & Charcoal Grilling
Gas Grilling
Barbecuing
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